Eggplant Recipe – A North Indian Dish
Antioxidant rich eggplant is also an excellent source of fiber and manganese and a good source of many other nutrients. In Yogic tradition, eggplant is said to nourish the reproductive system of men and women and balance the hormones.
Serves 2-3
- 1 very large eggplant or 2 small eggplants
- 2 teaspoons vegetable oil or ghee
- 2 large tomatoes, chopped
- 1 teaspoon ground cumin
- 1 large onion, chopped
- 1/4 teaspoon salt, or to taste
- 1-inch piece fresh ginger, peeled and chopped fine
- 1/8 teaspoon ground pepper, or to taste
1. In the oven, broil the eggplant until the peel is charred and the inside is soft, turning eggplant occasionally so that all sides char evenly. Let it cool, peel and mash the pulp. Set aside.
2. In a large, thick-bottomed frying pan, heat the vegetable oil or ghee and sauté the onions and ginger until the onions are golden, stirring frequently so that the ginger doesn’t stick. Add the tomatoes, cumin, salt, and black pepper and continue to fry until the tomatoes are mushy. (Add water, if necessary, to prevent dehydration.)
3. Add the mashed eggplant and cook, stirring often, until the oil begins to separate out from the vegetables, about 10-15 minutes. Serve hot.
From "A Taste of India", 2nd Ed. by Bibiji Inderjit Kaur Khalsa, PhDFor more information on Kundalini Yoga and Research visit http://www.kundaliniresearchinstitute.org/