Quick Curried Eggplant
This recipe combines fresh eggplant, onion and spices to make a quick curried dish. Add chickpeas, or raisins, to make it more filling. Serves 2-4.
- 2 tbsp. vegetable oil
- 1 onion, diced
- 1 eggplant, diced
- 1 ½ tsp. curry powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ½ cup water
- A handful of fresh herbs, chopped (oregano, parsley, or cilantro)
- Optional: ½ cup drained & rinsed chickpeas, OR ¼ cup raisins
Heat oil in large pan. Add onion and eggplant, and cook over medium low heat, stirring often, for 3 minutes. Add spices (all 3 listed or a combination of what you have) and water. Stir to combine everything, cover, and cook on low for 10 minutes.
Scatter fresh herbs over, and stir in gently.
- As a side dish
- With rice, and top with plain yogurt
- Wrap in a flat bread