Eggplant with Tomato, Garlic and Mint
Servings 3 -4 as a side
- 1 medium eggplant , sliced into 1.5 inch long and 1/4 inch thick strips or into 1/3 inch thick circles
- 3 cloves of garlic , peeled
- 2 green chili pepper
- 1/2 cup fresh mint leaves , divided
- 1 teaspoon coriander seeds
- 1 large onion , sliced into thin half moons
- 1 large tomato very finely chopped
- 3 tablespoons oil
- salt to taste
- 1/2 teaspoon turmeric
- some toasted pine nuts , optional
- 1 teaspoon red chili powder , optional
- some more fresh mint leaves for garnish
Wash and slice the eggplants.
Sprinkle a lot of salt on the slices, toss well and allow them to sit for about 30-45 minutes in a colander. Rinse well and squeeze out the water from them.
Crush garlic cloves, coriander seeds, chili pepper and 1/4 cup mint leaves into a coarse paste.
Shred the rest 1/4 cup fresh mint leaves and set aside.
Heat oil in a heavy bottomed pan. Add the onions and cook until they are softened and starting to turn golden.
Add the eggplant to the pan.
Add salt, turmeric and chili powder. Cook on high heat while stirring constantly to prevent sticking at the bottom of the pan.
When the eggplants start to have brown spots at the edges, add the mint coriander garlic paste and the tomatoes.
Stir everything in, lower the heat and cover the pan.
Cook covered until the eggplants soften and are cooked through. The cooking time will vary with the kind of eggplants you choose.
Uncover and cook, while stirring and tossing; if the spice mix sticks to the pan, add a splash of water.
Cook until the mix dries off and there is only enough water for the spices to coat the eggplants.
Stir in the shredded mint and the toasted pine nuts if you are using them. Remove from heat.
Garnish with more mint and serve warm with flat breads or over rice/pasta.