This is a great, quick and healthy way to cook baby eggplant inspired by a recipe in Curry Easy. Do not overcook or they get gummy.
Sweet and Sour Baby Eggplant
- 5-7 baby eggplant quartered almost to the end caps
- 1 tbsp white whole wheat flour
- 2 tsp finely chopped ginger
- 1/2 tsp cayenne pepper
- 1 tbsp chopped fresh cilantro
- 1/4 tsp cumin seeds
- 2 tsp sugar
- 2 tsp lemon juice
- Olive oil
Soak sliced eggplant in water for 30 minutes. Drain and dry with a towel. In a large frying pan toast cumin seeds with flour until fragrant, about one minute. Remove from heat and add ginger, cayenne, cilantro, two tablespoons water, salt and pepper. Mix into a paste and then spread into eggplant. Heat two tablespoons olive oil in a large saute pan over medium heat. Brown eggplant, add two tablespoons water and cover. Steam for 5-7 minutes, until eggplant begins to soften. Mix sugar with lemon juice and two tablespoons water. Mix well and add to pan. Continue to cook over high heat uncovered until thick, about three minutes more. Season with salt and pepper and serve hot.