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.
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