Meatless Monday- Eggplant
Prep time
Cook time
Total time
This Eggplant dish will delight and entice. Paired with tomatoes, the robust flavors of both the vegetables come together perfectly.
Recipe type: Entree/ Side dish
Cuisine: Pakistani
Serves: 4
  • 1 medium eggplant
  • 3 medium tomatoes
  • 1 large white Onion
  • ¼ cup canola or olive oil
  • salt ¼ tsp or to taste
  • ½ tsp red chili powder
  • ¼ tsp turmeric
  • 2-3 fenugreek seeds
  • 1tsp garlic paste
  • 1 sprig curry leaves
  • ⅘ sprigs cilantro
  • 1 green chili
  1. Coat the eggplant with oil and bake in 400 degree oven for about 20 minutes.
  2. Firstly mix salt, red chili powder, turmeric and garlic paste with a little bit of water just to make it pasty.
  3. Chop the onion, tomatoes, cilantro and green chile.
  4. Once the eggplant is done, peel and dice as well.
  5. Heat oil and throw in the fenugreek seeds.
  6. Add the curry leaves.
  7. Next come the onions.
  8. Fry till translucent.
  9. Add the spice water
  10. Stir fry for a bit and then add the tomatoes.
  11. Cover and cook till the tomatoes are soft.
  12. Once the tomatoes are soft,add the chopped eggplant.
  13. Stir fry till the oil separates.
  14. Garnish with the green chili and cilantro and cover and simmer on low heat for 2 minutes.
  15. Eat with naan or other flat bread
  16. Put in the tomatoes and cover the pan. let the tomatoes soften and
Recipe by Eat.Drink.Pure at