thai eggplant recipe indian
This easy eggplant curry has a soft luscious texture that works well as a dip for. Turn up the heat and stir-fry.
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Once the eggplant has drained for about fifteen minutes heat some oil in a pan and let it get screamin hot.
. What is a Thai eggplant. Add the eggplant and let it get brown and blistered. Cut each half into two again in the center lengthwise.
Pour tomato pulp or tomato passata. Slice the 3 eggplants into wedges and place into a bowl. Saute stirring occasionally another five minutes.
Put the eggplant slices in a container and fill with water just enough to immerse them. Add a little amount of. Stir-fry the green curry paste for a minute or two or until.
Add the eggplant pieces and toss to coat them in oil. Cook until eggplant begins to brown and become soft about 5 minutes. With all the prep work done cook time is less than 15 minutes and less.
Thai Eggplant Recipe Indian. Cut eggplant into 2cm 45 slices then cut into 2cm 45 batons. Cut eggplant into 2cm 45.
Place in large bowl toss with oil salt and pepper. Cut and remove the stem of Thai eggplants and cut each into four quarters. The color can be medium green pale green or white with green.
Albion Cooks Indian Eggplant with Spicy Tomato Sauce. Remove the seeds using a spoon and discard. Wash them to remove any seeds.
Cut the zucchini into. Eggplant is sautéed with basic Indian spices and jazzed up with peanut and sesame seed powder. Eggplant Curry Indian Style BigOven.
Put your cleaned Thai eggplants into a bowl and add the following ingredients. Add the eggplant pieces and toss to coat them in oil. Slice the onion and bell pepper into fairly thin strips and add them to the pan.
On average the Thai eggplant is about 15 inches in diameter and looks pretty similar to a golf ball with a stem. Whenever I go to an Indian restaurant this dish is always on my table. Its a dinky little eggplant man and if you lop off the top and quarter them they make a great ingredient in many dishes.
Peel back the leaf-like parts of the stem that cling to the top of the eggplant and slice off the top just underneath the stem. Heat a medium wok to medium high heat with a bit of healthy oil canola sunflower whatever you prefer. In a large non-stick pan or stainless steel pan heat 2 or 3 Tbsp of cooking oil on medium heat.
Cover and go to the next step. Chop eggplants lengthwise into half in the center. Cut the eggplant into wedges quarters or halves or leave them.
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Line tray with parchmentbaking paper. Cut horizontally making 2 to 3 inch pieces. Repeat the process with the rest of the.
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