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Saturday, February 03, 2018

Eggplant Flavored With Fenugreek, Nigella Seeds, Black Sesame Seeds, Black Pepper, Curry Leaf, and Peanut

Eggplant Flavored With Fenugreek, Nigella Seeds, Black Sesame Seeds, Black Pepper

It's been a while since I posted any new recipes here. I've been making some of the staple comfort foods that I've already posted here, plus, I've been lazy.

The never-ending title for this post is basically the ingredients list. Eggplant is eggplant: people love it or can't stand it. I am crazy about it, as can be seen from the zillion-odd eggplant recipes here featuring this gorgeous purple berry.

The spices bring in the kick that eggplant seems to lack. Also, cooking the eggplant just enough so it is tender but nor mushy brings some texture to this dish that can be appealing.

 6 Italian eggplants, sliced into long wedges
1 medium onion, sliced thinly

1 tsp fenugreek seeds
½ tsp nigella seeds
1 tsp sesame seeds
1 Tbsp whole black peppercorns
6 to 8 curry leaves
2 Tbsp roasted peanuts

salt to taste
½ tsp turmeric powder
1 Tbsp freshly grated ginger
2 Tbsp vegetable oil for sautéing


  1. Toast the spice/flavoring ingredients on medium low heat till aromatic, just a few minutes, then cool a bit and grind to a coarse powder and keep handy
  2. Heat the oil in a pan, add the grated ginger, turmeric powder, onions and the cut eggplant; sprinkle some salt, stir well and cook till partly done
  3. Add in the spice/flavoring powder from step 1 and toss to incorporate well, continue cooking till eggplant is cooked to your liking
  4. Garnish with cilantro and serve warm as-is or with a side of brown rice or quinoa

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