Eggplant with Tomato, Garlic and Mint
- 1 medium eggplant/brinjal/aubergine, (or 2 long Chinese eggplant) – sliced into 1.5 inch long and 1/4 inch thick strips or into 1/3 inch thick circles
- 3 cloves of garlic, peeled
- 2 green chili pepper, (you can use the spicy ones if you want more heat)
- 1/2 cup fresh mint leaves, divided
- 1 teaspoon coriander seeds
- 1 large onion, (1 cup approximately – sliced) – sliced into thin half moons
- 1 large tomato, grated or very finely chopped
- 3 tablespoons oil
- salt to taste
- 1/2 teaspoon turmeric
- some toasted pine nuts, optional
- 1 teaspoon red chili powder, optional
- some more fresh mint leaves for garnish
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Eggplant/brinjal/aubergine, medium (1)
- Garlic (3 cloves)
- Green chili pepper (2)
- Mint, fresh leaves (1/2 cup)
- Onion, large (1)
- Some more fresh mint, leaves (1)
- Some toasted pine nuts (1)
- Tomato, large (1)
- Cooking & Baking
- Coriander seeds (1 teaspoon)
- Oil (3 tablespoons)
- Red chili powder (1 teaspoon)
- Salt (1)
- Turmeric (1/2 teaspoon)
Preparation
Read recipe preparation on ecurry.com
Social Stats
55.6Rating
1-100
1-100
33Tweets
12Facebook
Shares
Shares
15StumbleUpon
Views
Views
87PinterestPins
Recipe Stats
Published January 4, 2012 (1 year ago).
73 people saved this recipe.
