DISH OF THE MONTH
Dish of the Month: Masala Eggplant
This month, we proudly feature Masala Eggplant, a vibrant and flavorful dish that brings the essence of Indian cuisine to your plate.
Ingredients:
Eggplant (large, diced)
Onions (finely chopped)
Tomatoes (diced)
Garlic (minced)
Ginger (grated)
Green chilies (sliced)
Spices: cumin seeds, coriander powder, turmeric, garam masala, and salt
Fresh cilantro (for garnish)
Cooking oil
Preparation:
Prepare the Eggplant: Start by slicing the eggplant into cubes and set aside. You can sprinkle them with salt to draw out moisture and bitterness.
Sauté the Aromatics: Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Next, add chopped onions and sauté until they become golden brown. Incorporate the minced garlic, grated ginger, and sliced green chilies, cooking until fragrant.
Cook the Tomatoes: Add the diced tomatoes to the pan. Cook until they break down and form a soft sauce. Stir in the coriander powder, turmeric, and salt, allowing the spices to meld together.
Add the Eggplant: Gently fold in the prepared eggplant cubes. Cover the pan and let it cook on low heat, stirring occasionally until the eggplant becomes tender and absorbs the flavors, about 15-20 minutes.
Finish with Garam Masala: Once the eggplant is tender, add garam masala for an extra layer of flavor. Stir well and cook for an additional 5 minutes.
Garnish: Remove from heat and garnish with fresh cilantro before serving.
Serving Suggestions:
Masala Eggplant pairs beautifully with steamed basmati rice or warm naan bread. It serves as a hearty side or can be enjoyed as a main dish for a satisfying vegetarian meal.
Enjoy the rich, spiced flavors of Masala Eggplant, our Dish of the Month!