Eggplant and sesame seeds, a perfect combination…
It had been a pretty busy weekend for me. Too many happenings and too many things to worry about, I honestly wish if I could control the traffic jam in my mind. Though I wish I could sit idle, I don’t think I would enjoy being idle. Yes, grass is always greener on the other side. Anyway, I just can’t stop loving all the happenings.
I love eggplant and I love sesame seeds, so I combined them both. The crunchy and nutty sesame seeds really enhanced the taste of this dish. Eggplant when cooked turns mushy, yet it tastes delectable to me. I love the bite of the seeds in it and this is one of the dishes I make often whenever I get the eggplant craving.
Eggplant roast with sesame seeds
Ingredients
- Oil- 3 tbsp
- Mustard seeds- 2 tsp
- Cumin seeds- 1 tsp
- Red dry whole chili- 2
- Onion, chopped- 1 large
- Salt- to taste
- Tomatoes, chopped- 2
- Eggplant diced, Japanese variety- 3 (use any variety)
- Chili powder- 3/4 tsp
- Ground Cumin – 1 tsp
- Fennel powder- 1 tsp
- Turmeric powder- 1/8 tsp
- Cilantro, chopped- 2 handful
- Roasted sesame seeds- 3 tbsp
Instruction
- Heat a large non-stick pan, add oil and let it turn hot.
- Add mustard seeds and let it splutter.
- Add cumin seeds and dry red chili, saute for a second.
- Add chopped onions and little salt, cook till it turns slightly translucent.
- Add tomatoes and cook covered till it’s mashed up.
- Now, add diced eggplants and combine well.
- Cook covered till eggplants turn tender. If it’s sticking to the bottom of the pan, add some water and cook.
- Add chili powder, ground cumin, turmeric powder and fennel powder to the cooked eggplant, combine well.
- Taste and add more salt and chili powder according to your needs.
- Let cook for some more time. There shouldn’t be any water left in the dish, should be like a roast.
- Add chopped cilantro and combine well, cook for a few seconds.
- Roast 3 tbsp of sesame seeds in a small pan till it turns golden in color.
- Add the roasted sesame seeds over the eggplant, combine well and let cook for a minute.
- Remove from the heat and keep it covered for sometime.
- Serve as a side dish with rice, roti, chapati etc.
- Oil- 3 tbsp
- Mustard seeds- 2 tsp
- Cumin seeds- 1 tsp
- Red dry whole chili- 2
- Onion, chopped- 1 large
- Salt- to taste
- Tomatoes, chopped- 2
- Eggplant diced, Japanese variety- 3 (use any variety)
- Chili powder- ¾ tsp
- Ground Cumin - 1 tsp
- Fennel powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Cilantro, chopped- 2 handful
- Roasted sesame seeds- 3 tbsp
- Heat a large non-stick pan, add oil and let it turn hot.
- Add mustard seeds and let it splutter.
- Add cumin seeds and dry red chili, saute for a second.
- Add chopped onions and little salt, cook till it turns slightly translucent.
- Add tomatoes and cook covered till it's mashed up.
- Now, add diced eggplants and combine well.
- Cook covered till eggplants turn tender. If it's sticking to the bottom of the pan, add some water and cook.
- Add chili powder, ground cumin, turmeric powder and fennel powder to the cooked eggplant, combine well.
- Taste and add more salt and chili powder according to your needs.
- Let cook for some more time. There shouldn't be any water left in the dish, should be like a roast.
- Add chopped cilantro and combine well, cook for a few seconds.
- Roast 3 tbsp of sesame seeds in a small pan till it turns golden in color.
- Add the roasted sesame seeds over the eggplant, combine well and let cook for a minute.
- Remove from the heat and keep it covered for sometime.
- Serve as a side dish with rice, roti, chapati etc.
