Aloo Baingan
Indian spiced eggplant cooked with fire-roasted tomatoes and sweet potato puree. Served over a bed of rice with lemon pepper drumsticks!
Istruzioni
- 1
Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant).
- 2
In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste.
- 3
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the eggplant and fry for 5-7 minutes, or until tender.
- 4
Add in the spice paste to the eggplant and cook for another few minutes, stirring often.
- 5
Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.
- 6
Remove pan from the heat and stir in the garam masala and lemon juice.
- 7
Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).