A delicious and simple eggplant-based dish that can be eaten in many ways – with bread, over pasta, with chickpeas, with roasted potatoes or even topped with a fried egg.
Ingredients for 2 persons
- 400-500 g of eggplants (gross weight)
- 1 large fresh tomato
- 50 g of red onion
- 2 tablespoons of sunflower oil
- 1 teaspoon of dried garlic
- Mix of ground spices: ½ teaspoon of ginger, ½ teaspoon of cumin and ½ teaspoon of coriander
- 2 tablespoons of tomato paste
- 200 ml of water
- 1 tablespoon of chopped fresh cilantro (coriander)
Step 1: vegetables preparation
Eggplants: peel, then cut into small dices
Onions: peel, remove the germ, then cut into small dices
Tomatoes: cut into dices
In a frying pan, fry the onions with a tablespoon of oil over high heat (8/10).
After 2 minutes of cooking, add the garlic and the spices mix. Continue cooking for 2 minutes, stirring constantly.
Lower the intensity of the fire. Add the eggplant and the second spoon of oil. Salt. Cook over medium heat (5/10), stirring occasionally for 5 minutes. The eggplants must be very lightly browned.
Add the diced tomatoes, tomato paste and water. Mix, then put a lid on the pan.
Cook covered over medium heat (5/10) for 15 minutes. Stir regularly. For the last 5 minutes of cooking, add a little water to the pan if necessary: the eggplants must be wet to cook properly.
When the eggplants are cooked (they should be tender), remove the lid from the pan and stop cooking when there is no excess water.
Serve your warm dish, sprinkled with chopped fresh cilantro.