Everyone has an all time favourite vegetable that they would include in any possible dish possible..! The humble eggplant (or aubergine or brinjal) is that very favourite of mine. Whether it's Indian, Asian or Italian cuisine that I'm cooking I'll take any chance to add some delicious eggplant :)
On the health benefits side, it's a winner all round too. Not only low in calories and rich in antioxidants, the skin of eggplant is known to protect brain cells from damage due to free radicals. So with all these extremely great qualities, why not include eggplant as part of your regular diet!?
A regular dish in my kitchen which combines perfectly with rice, breads or roti, is my very simple EGGPLANT POTATO FRY - simple, delicious and super easy to create!
Ingredients: 1 large eggplant, 1 potato, 1 red capsicum (if desired), 1 onion, few strands coriander, for tempering - mustard seeds, cumin seeds, chilli flakes.
Make: Chop eggplant and other veggies into cubes. In a wide pan, temper the mustard seeds, cumin seeds and chilli flakes in a tablespoon of oil. Add chopped onion and saute till golden, add chopped eggplant and other veggies and saute. Add salt to taste. By the time the eggplant is well roasted and soft, all other veggies will also be cooked. Remove from flame and present it with coriander. Enjoy hot with rice, roti or your favourite breads.
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