Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Quick Japanese Or Chinese Eggplant With Cilantro
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- #72959
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/4 pound Japanese or Chinese eggplants, cut diagonally into 3/4-inch slices
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon coarsely ground fenugreek seeds
1 clove fresh garlic, minced
2 fresh green chili peppers, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1 tablespoon ground coriander
1 teaspoon dried mint leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder
directions
Place the eggplants in a microwave-safe dish. Cover and cook on high for about 4 minutes.
Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard seeds, fenugreek seeds, garlic, and green chili peppers. They should sizzle upon contact with the hot oil.
Quickly add the curry leaves, coriander, mint, and turmeric, stirring for about 30 seconds. Then add the eggplant and salt and cook about 2 minutes.
Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes.
Mix in the mango powder and serve.
added by
iheartnascar
nutrition data
Nutritional data has not been calculated yet.
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