Spiced braised egg plant (aubergine)

braised eggplant

Spiced braised egg plant (aubergine)

I love eggplant!! Such a tasty vegetable when cooked right and this quick braising method couldn’t be easier!! It will be done from start to finish in less than 15 minutes, is the perfect side dish to any meal, we had ours with some spiced pork and carrot salad tonight and it was delicious! It would be delicious with a fragrant steamed fish or baked chicken with a spicy yoghurt dressing.. (Which I may have for dinner tomorrow actually!). It would also be delicious as a main meal served with some fragrant cous cous and toasted seeds.

For this all the equipment you need is a chopping board, knife, desert spoon to measure, cup to measure and deep frying pan with a lid. Don’t hesitate to comment and let me know what you think!

Preparation
1. Pop your onion, garlic, chilli, cumin, coriander, paprika & fennel seed into your frying pan with a few lugs of oil and pop the lid on for 5-6 minutes, stir occasionally to ensure it's not burning, you just want the onion mix to be soft as opposed to browned.

2. Now add in your eggplant, soy sauce, salt and pepper,stock and toss through. Bring to the boil and then drop heat, pop the lid on and allow to simmer for 10 minutes until the eggplant is soft. Stir occasionally and add in a few lugs of water if needed to avoid eggplant sticking to pan.

3. Serve your eggplant with some toasted seeds, a dollop of natural yoghurt and some torn coriander.

Ingredients
* 1 egg plant (aubergine), diced
* 1 onion, thinly sliced
* 2 cloves of garlic, crushed
* 1/2 red chilli, sliced
* 1 tsp of cumin
* 1 tsp of coriander
* 1 tsp of fennel seeds
* 1 tsp of paprika
* 4 tbsp of soy sauce
* 1/2 cup of vegetable stock
* Olive oil
* Salt & pepper, to season
* Serving suggestions;
* with a dollop of yoghurt, handful of toasted seeds, torn fresh coriander
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