Baigan Aur Tamaatar
indian, vegetables
1/2 lb eggplant
1 cinnamon stick
2 tablespoon ghee
1/2 teaspoon salt
1 small onion, chopped finely
3/4 teaspoon cayenne pepper
1 garlic clove, sliced
1 slice 1/2 fresh ginger
1/2 teaspoon turmeric
2 medium-sized tomatoes
1 bay leaf
1 teaspoon garam masala
Wash and slice aubergines.
Heat ghee and saute the onion and garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf and cinnamon stick and saute for a further 2 minutes, stirring frequently.
Stir in sliced eggplant. Add salt, cayenne and ginger. Blend together well. Cook for 10 minutes.
Add tomatoes, cover pot and cook for another 10 minutes.
Sprinkle with garam masala and serve. Be careful not to overcook otherwise it will go very mushy. Serves: 2.
Adapted from Madhur Jaffrey, "An Invitation to Indian Cooking"
Yield: 1 servings