I am so excited to share one of my favorite recipes with you today: Spicy Pakistani Eggplant. Its one of my comfort food recipes, all vegan, gluten, dairy, egg and corn and soy free.
The texture of the eggplant is so satisfying and filling and the tastes are those that come alive in my mouth and evoke memories of playing in my grandmother’s house in Pakistan as a young girl.
I hope you enjoy this ‘healthy’ version of spicy eggplants that I have modified to suit a healing lifestyle.
Spicy Pakistani Eggplant
- 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
- 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!