Mona says

February 7, 2011

Baby eggplants in chunky peanut butter

Filed under: Random — by Mona S. @ 5:04 am

I’d bought baby eggplants when I’d gone grocery shopping last week because they were just such a vibrant color that I couldn’t not buy them.

So, yesterday I got them out, sliced them up and made it in a peanut butter sauce and it was really, really good.


5 baby eggplants, sliced vertically

1 tsp salt

1 tbsp oil

A pinch each of nigella, cumin and fenugreek seeds

1 small onion, finely sliced

1/2 tsp of ginger-garlic paste

A pinch of turmeric powder

1/2 tsp of red chilli powder

1/2 tsp coriander powder

1 tbsp of chunky peanut butter


With 1/2 tsp of salt, boil the eggplants and put aside.

Head oil and splutter the seeds, and fry onions until translucent, and add the ginger-garlic paste. Add the remaining salt, turmeric, chilli and coriander powders.

Add the peanut butter and fry until the butter starts to bubble. Add the sliced eggplants and cook for 2-3 minutes.

Serve hot with parathas, or with daal and rice.


Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: