Brinjal with ginger

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

65.00 ml oil
8.00 cm fresh ginger — grated
675.00 g aubergine — halved
5.00 ml cumin — whole seeds
5.00 ml coriander — seeds, crushed
3.00 onions — thinly sliced
2.00 green chilli — seeded and finely chopped
1.00 lemon juice
sea salt and freshly ground black pepper
fresh coriander — handful, chopped
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Method:

Heat the oil in a large pan and sauté the ginger until golden brown. Remove from the pan with a slotted spoon. Add the brinjals to the pan and stir-fry until the edges turn brown. Reduce the heat, add the cumin and coriander seeds, and stir-fry lightly. Return the ginger to the pan, along with the onions, chillies, lemon juice and salt and pepper. Simmer slowly for about 5-8 minutes or until the brinjals are done. Scatter the coriander leaves on top just before serving. Serve as a main course or a side dish with a meat curry.
Serves 6.



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