Summary

Ingredients

• 1 eggplant (s), cut into cm pieces
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ turmeric, ground
• 1 pinch (s) sugar
• 8 tablespoon oil
• 1 pinch (s) asante (Asafetida, devil`s dirt)
• 2 tablespoon spice paste (onion mixture, in my recipes)
• 1 teaspoon ground cumin
• 1 teaspoon coriander, ground
• 0.5 teaspoon ½ chili powder
• 1 pinch (s) sugar
• 0.5 teaspoon ½ salt
• 125 g sour cream

Print Recipe Pin Recipe

Instructions

1. This is my absolutely favorite eggplant recipe and now it`s time to pass it on:
2. Rub eggplant slices with 1/2 teaspoon salt, 1/2 teaspoon turmeric and a pinch of sugar and set aside for 30 minutes.
3. Heat the oil in a large frying pan and brown the aubergine slices. Drain on kitchen paper.
4. Reduce to medium heat and add asafetida to the remaining oil. Fry for 3-4 seconds, add onion mixture, cumin, coriander, chili powder, sugar and salt and stew for 2 minutes. Add the sour cream and mix well with the spices. Put in the eggplant slices. Cover and let simmer for 10 minutes.
5. Serve with chappati.