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Exotic Aubergine And Mange-Tout

Yogic.Chef's picture
  Oil 3 Tablespoon
  Black mustard seeds 1 Teaspoon
  Chopped ginger 1 Teaspoon (Fresh)
  Ground coriander 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Mange tout 250 Gram, sliced diagonally into 2 centimeter /0.75 in pieces
  Water 125 Milliliter (4 Fluid Ounce)
  Tomato 1 Small, chopped
  Lemon juice 2 Teaspoon
  Tamari 2 Tablespoon

If liked, sprinkle the aubergine cubes with salt and leave to drain for 1 hour.
Rinse and pat dry.
This removes some of the bitterness and cuts down on the oil absorbed.
Heat the oil in a heavy frying pan or work.
Add the mustard seeds and ginger and cook over a high heat until the mustard seeds pop.
Add the rest of the spices and saute over a medium heat for about 5 minutes.
Stir in the aubergine and mange-tout, turning them to coat with spices.
Add the water, cover and cook until the vegetables are soft and cooked, at most 8 minutes.
Remove from heat, add the chopped tomato, lemon juice and tamari.
Cover the pan again and leave to stand for a few minutes before serving.

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