The eggplant is a delicious vegetable referred to by many names across the world. It is called as aubergine in the UK, eggplant in the US and brinjal in South Asia.
It is a low-calorie, high fiber food rich in nutrients.
The recipe I am sharing is very simple. It is a eggplant side dish for rice or any kind of bread.
1 medium sized red onion sliced
1 pound of eggplant cut lengthwise
1 teaspoon powdered cinnamon
1 teaspoon powdered fennel
1/2 teaspoon or less of red chili or cayenne pepper powder
2 tablespoon olive oil or any cooking oil.
1 tablespoon ghee/clarified butter
salt to taste
1. Heat a shallow pan add the oil and fry the sliced onions with some salt till they become translucent.
2. Now add the cinnamon, fennel and chili powder to the onion mix it and then add the cut eggplant to it. Stir them in and after a minute add 1/2 cup of water and close the lid of the pan and allow the vegetable to cook.
3.Open the lid now and then and stir the vegetable with the spices, add the ghee and stir. Close the lid till the vegetable cooks till tender.
4.You will see all the water gone and oil coming to the sides. Now remove the vegetable from heat, transfer into a dish and enjoy with your rice or bread.