Spicy Eggplant Slices With Variation Indian Recipes

SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)

Steps:

• Make slits on the eggplant slices.
• Mix all the other ingredients ( spices) except the oil.
• Add about a tablespoon of water to wet the mix.
• Apply the spice mix on the eggplant slices.
• Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
• Turn over the eggplant slices and pour some more oil and fry.
• Complete with the remaining slices.
• Serve with Indian bread.
• Note: I try to use as much less oil as possible.
• Variation:.
• Cut up the eggplant into thin strips.
• Heat the oil.
• Put all the ingredients (except eggplant) and saute for 2-3 minutes.
• Add eggplant strips.
• Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
• Enjoy this easier version :).

EXOTIC BRINJAL (SPICY EGGPLANT)

Steps:

• Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
• Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
• Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.