Translated into Eggplant Dopiaza, this dish hits the spot as the sweet and crunchiness of the onion provides the perfect texture against the soft and delicate eggplant, finished with a fresh balance from the cilantro. Vegetarian (and vegan) friendly, serve it with steaming hot rice, lentil daal and some achaar, this simple vegetable is taken to another level.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Vegetarian/Vegan
- Method: Stovetop
- Cuisine: Bengali
- Diet: Vegetarian
- 1 large eggplant, sliced into ½ inch thick discs
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon ginger paste
- 1 large onion
- 1 teaspoon cumin seeds
- 3 green chili peppers, julienned
- ¼ cup cilantro chopped
- In a bowl, mix eggplant slices, chili powder, turmeric powder, salt, and ginger paste together.
On medium heat, heat ½ teaspoon oil in a nonstick pan and sear each eggplant until half tender or 1 min on each side. Do not add more oil. The eggplants usually soak up the oil as it is searing.
Transfer eggplants to a plate covered in a paper towel.
In the same pan, heat 2 tablespoons of oil. Add onions, 1 teaspoon of salt and stir until onions are slightly soft.
Add cumin seeds and green chili pepper. Sauté for 5-7 min or until onions are translucent.
Add in eggplant, stirring gently until fully incorporated and cook for 10 minutes. Sprinkle cilantro and mix everything gently in before enjoying.
Keywords: eggplant, stir fry, onion