Thursday, October 1, 2009

Curried Eggplant

Extended Life for: Eggplant, Jalapenos, and Cilantro

A few Tbs. olive oil
2 Eggplant, diced
2 seeded Jalapenos
2 gloves Garlic, minced
1/4 bunch of Cilantro (or to taste)
1 can of diced Tomatoes, plus juice
1/2 tsp. Cumin Seeds
To taste:
Curry Powder
Chili Powder
(If you would like to "sweat" and peel the eggplant, go ahead! It helps with flavor, but takes time, so you choose what is important for this meal on this night.)
Heat oil in a large skillet or wok. Add cumin seeds and cumin, heat until aromatic. Saute garlic and jalapeno. Add eggplant, saute about 5 minutes. Add tomatoes and cook covered for 30-40 minutes, adding water if necessary, achieving a stew-like consistency. Serve with cilantro sprinkled on top over noodles (we used ramen, because we are classy) and of course, enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...