Stir-fried Eggplant – Indian Style
Eggplant (called Baingan or Kathirikkai in India) is one of the more versatile vegetables. It can be dressed up or down, can be plain or spicy, oily, moist or dry. It can be stir-fried, roasted or baked. It can be used in combination with almost ll other vegetables. It is very tasty, has low calories and available almost everywhere.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Cayenne, Cilantro, ~Eggplant, Mustard Seeds, Olive Oil, Onions, Turmeric, Urad Dahl
 
Stir-fried Eggplant – Indian Style
Print recipe| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Region | Indian |
Ingredients
- 4 Large Japanese or Chinese Eggplant (Cut into 2 inch long, 1/2 inch wide pieces (see picture))
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 4 tablespoons Olive Oil
- 1/2 - 1 teaspoon Cayenne Pepper
- 2 tablespoons Water
Optional
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dahl
- 1/8 cup Cilantro (finely chopped)
Directions
| Step 1 | |
| Add oil to a non-stick frying pan on medium heat. | |
| Step 2 | |
| When oil is hot, add urad dahl and mustard seeds. When mustard seeds crackle rapidly, add eggplant pieces. | |
| Step 3 | |
| Add turmeric and salt. Sprinkle 2 tablespoons of water. Stir well with a flat spatula. | |
| Step 4 | |
| Cover and cook for 5 minutes, stirring every minute or two. | |
| Step 5 | |
|
Add cayenne and cilantro. Mix well. Cook for another 5 minutes or until eggplant is cooked but firm.  | |
| Step 6 | |
| Serve hot. | |
