Asian-Style Eggplant

Name: Asian-Style Eggplant
Total time: 25 min
Ingredients: 2 units tomato; 1 tbsp lemon juice; 1/4 tsp cayenne pepper; 1 tsp cumin powder; 3 tbsp olive oil; 1 clove garlic; 1 unit eggplant

ekilu Team

“Try this eggplant dish will amaze you. It is packed with absolutely delicious flavor. This is one recipe you don’t want to miss out on.”

ingredients

Difficulty

Easy

Time

25'

Fresh ingredients

tomato

2 units

lemon juice

1 tbsp

garlic

1 clove

eggplant

1 unit

Pantry ingredients

cayenne pepper

1/4 tsp

cumin powder

1 tsp

olive oil

3 tbsp

Instructions

Wash and cut the eggplant into slices roughly half an inch thick.

Fry the eggplant slices in a skillet with oil, removing when cooked. Drain on paper towels. Because the slices are quite thin, they cook after just a few seconds on each side, so it won’t take you very long.

Wash, peel, and mince the tomatoes as finely as possible. Also mince the garlic clove.

Put a little olive oil into a skillet and fry the garlic. After 30 seconds, add the tomato, the cumin, and the cayenne pepper. Let cook for 5 minutes. Then add the eggplant you set aside earlier and the lemon juice. Use a wooden spoon to mix the eggplant with the contents of the skillet, squashing to incorporate into the mixture.

Add a generous handful of chopped cilantro and stir. Cook for 5–7 more minutes over low heat. Then serve on a plate.