Easy Eggplants

Egg plants also known as brijals or baigans are not my favorites when it comes to vegetables. This is one of easiest way that I prepare eggplants & in our home, these don't even make it to the table. My girls devour them stuffed in pita pockets or just rolled up in chapati.


10-12 Small Eggplants
4-5 Roma Tomatoes
1 Small Bunch Cilantro
1 Tbsp Cumin-coriander Powder
1 Tbsp Chili Powder (add more to make is spicier)
1/2 Tsp Turmeric Powder
4 Tbsp Veg Oil
Salt to Taste

Wash & par-peel the eggplants. Slice them length wise about 8-9 pieces per eggplant, and drop them in a bowl of cold water. ( this prevents the browning or oxidizing)
Finely chop the cilantro & grate the tomatoes. Drain the eggplants and add them in a bowl along with all the spices, cilantro & grated tomatoes. Finally add in the oil and let it marinate covered for about 1/2 hr.

Heat a non-stick pan, add in the marinated eggplants & stir for a minute or two. Turn down the heat to medium, cover and cook until non of the liquid from tomatoes remain. Garnish with fresh cilantro & serve hot with pita chips or chapati.