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Yield: 2 servings
Ingredients:
* 1/2 lb Eggplant 1 ea 1" cinnamon stick
* 2 tb Ghee 1/2 ts Salt
* 1 sm Onion chopped finely 3/4 ts Cayenne pepper
* 1 ea Garlic cloves sliced 1 sl 1/2" fresh ginger
* 1/2 ts Turmeric 2 md Tomatoes
* 1 ea Bay leaf 1 ts Garam masala
Instructions:
Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric bay leaf & cinnamon stick & saute for a further 2 minutes stirring frequently. Stir in sliced eggplant. Add salt cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy.
Ingredients:
* 1/2 lb Eggplant 1 ea 1" cinnamon stick
* 2 tb Ghee 1/2 ts Salt
* 1 sm Onion chopped finely 3/4 ts Cayenne pepper
* 1 ea Garlic cloves sliced 1 sl 1/2" fresh ginger
* 1/2 ts Turmeric 2 md Tomatoes
* 1 ea Bay leaf 1 ts Garam masala
Instructions:
Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric bay leaf & cinnamon stick & saute for a further 2 minutes stirring frequently. Stir in sliced eggplant. Add salt cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy.