Ganga

How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.

#Food #IndianFood #FromTheArchives #FromTheKitchen #Vegetarian #Eggplant

Mar 28 at 5:03amWeb
Show threadHeather Evans1d ago
@LifeTimeCooking
Yummy 😋
Show threadEllenIn Edmonton1d ago
@LifeTimeCooking
I finally made an eggplant curry (with potatoes and chickpeas) last week, since the greenhouse gardeners at my farmers' market were selling lovely little aubergines. It was very tasty and satisfying. I'm glad that I left the peel on and the chunks whole, instead of peeling and mashing as my recipe instructed.
Show threadGanga1d ago
@EllenInEdmonton Yum, that sounds very good. I like chunky eggplant too. Peeling and mashing the eggplant would make it disappear into the sauce, perhaps?
Show threadEllenIn Edmonton1d ago
@LifeTimeCooking
I guess that was the idea, but the recipe was for a straight eggplant curry, so the whole thing would just be a thick sauce, in the end. I avoided eggplant for many years because it was a vegetable that my mom tried to sneak into our cuisine many times. In retrospect, it was probably the tomato sauce that used to really hurt the inside of my mouth. I wasn't a fan. Bhindi masala is my favourite, and the flavour and textures of okra and eggplant are somewhat similar.