Spicy Pakistani Eggplant
Servings 4 servings
Ingredients
- 3-4 medium sized eggplants
- 1-2 tbsp coconut oil
- 10-12 cloves garlic
- 3 tsp mustard seeds
- 3-4 tsp cumin powder
- ½ cup chopped green onions (separate the white and green parts)
- 1-2 tsp chopped jalapeños (adjust to your spice level and taste)
- 2 tsp turmeric powder
- 12 curry leaves
Instructions
- Using a fork, puncture the eggplants all over and put a little olive oil in the puncture area.
- Put the whole eggplant in the oven to roast on 350 F, until soft, for about 45 minutes.
- Once done and soft on the inside, set the eggplants out to cool.
- Once you can touch them, peel back the skin, it may be soft enough to do with just your hands and not a tool.
- After peeling, take a fork and mash them.
- Then in a skillet, put in your coconut oil, and the mustard seeds and let them roast for about 2-3 minutes. Then add in the garlic, cumin, jalapeños, and use the white part of the green onions and let them sauté for a few minutes.
- Then add the eggplant and the green part of the green onions. Then add a little more cumin and turmeric powder.
- Once mixed, add in the curry leaves and voila, your spicy eggplant is ready!