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Posted by on Feb 4, 2012 in Indian, Veggies | 0 comments



I remember my Mom with every Indian  meal i prepare.With this particular dish even more.She used to make this dish when she was in hurry,she had madeparatha’ for breakfast for us and this was the quick side dish to go with that,as it took less time to cook then most popular ‘Aloo Bhujiya'(sauted matchstick cuts potatos).I did the simplest version here.



  1. 1 Chinese Eggplant
  2. 1 Tomato chopped
  3. 1/2 Tablespoon oil
  4. Salt and Pepper to taste
  5. Seasoning
  6. 1/8 Teaspoon Cumin seeds
  7. 1/8 Teaspoon Red Chili flakes(optional)
  8. 2 Cloves of garlic crushed


  1. Slice the eggplant in half and then slice each half in strips or discs.
  2. Add oil in pan.
  3. When oil is hot,add the seasonings and garlic.
  4. Once seasonings are blooming,Add the eggplants.
  5. Eggplants are like sponge.It quickly absorbs oil.It needs to be on medium high in the very beginning.
  6. You need to watch it in the beginning.if heat is low,it will start getting soggy and not brown.If you don't watch it ,it will burn.
  7. If you feel that,eggplant is sticking to the pan and not releasing oil after 5-7 mins minutes-,drizzle little more oil.As it cooks and brown,it starts releasing the oil,getting mushy.
  8. Add tomato at this point.
  9. Turn down the heat and cook it for 10-15 mins,covered.
  10. Serve it with Paratha, Roti, 'Tortilla,'Puri', Puffy tacos, Fried Rice to name some options.

Yummy Notes:

  • Eggplants LOVE garlic,so be generous. 
  • Ground Coriander powder is another buddy,eggplants love to hang out with.
  • Even though Chinese/Japanese eggplants are not as bitter as Italian and much more softer,I think adding little tomatos,takes the edge out of that bitterness.I almost always add tomato,if i have in hand.I also prefer freshly chopped tomato in this dish.This way,tomato breaks down and  clings to the eggplant as suppose to standing its ground and staying firm in its shape,if you use canned diced tomato.Tomato Puree,tend to be overpowering the dish.
  • If you add the tomatoes before eggplants have fun hanging out in heat.Dish comes out as disconnected.
  • You can use Italian eggplants,cut them small.It takes longer to cook then their Chinese eggplant.
  • This dish can be jazzed up with couple more spices and can be transformed into altogether different dishes.Subject of posts in future !

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