found this recipe online (on multiple sites), and fixed it for dinner tonight:
Spicy Mexican Eggplant
Serves 4
2 large eggplants or 3 medium sized
2 Tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 lb. fresh red tomatoes, skinned and chopped
1 inch fresh ginger, grated
4 cloves garlic, crushed
1 teaspoon ground coriander
1 cup water
Salt and pepper
Adjust to your taste
Deep frying pan
2 - 4 Hot peppers, sliced thin (Your Spicy Option)
Wash the eggplant, remove the stalks and cut into bite-sized pieces. Fry pieces in oil for approximately five minutes or until brown. Drain on paper towels.
Fry cumin and fennel seeds for roughly 2 minutes, stirring all the time, until they turn a shade darker. Mix in the chopped tomatoes, grated ginger, crushed garlic, coriander, and water. Simmer for about 20 minutes until the mixture is a thick sauce.
Return the fried eggplant pieces into the pan and heat through. Garnish with sprigs of fresh parsley. Enjoy…!
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