Tuesday, October 18, 2011
Slim Jim Eggplant with Onion and Tomato
Slim Jim Eggplant - 8
Olive Oil - 2 tsp + 1 tbsp
Garlic Cloves - 3, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1 big, chopped
Turmeric - a pinch
Red Pepper Flakes - 1/2 tsp
Cut each eggplant into half lengthwise from between. If the eggplants are longer than 5 inches, cut them into half and then cut each half into 2 pieces lengthwise.
Heat 2 tsp oil in a nonstick pan. Add the eggplants in a single layer, skin side up. Sprinkle some salt and turmeric, lower the flame and cover the pan.
Cook till the bottom side gets caramelised and the eggplant gets a little soft. Flip and put the skin sides down now and cook covered for a few minutes more till the eggplants are completely cooked. Sprinkle a little water if required in between. Remove the cooked eggplants and keep aside.
Add a tbsp of oil and fry the garlic for a minute. Then add the chopped onion and cook till the onion gets soft.
Add the chopped tomato and cook till the tomato gets mushy.
Now add back the cooked eggplant, a little salt and red pepper flakes. Mix well, cook for a minute and remove from fire. Serve over toasted whole grain bread.