How to make eggplant Stew | Fall Recipes (Brinjal Curry) | Eat East Indian

Eggplant stew is super delicious, flavourfu land easy to make. This Brinjal curry or aubergine dish can be served with your favourite toast this fall or enjoy it over rice.

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Ingredients/Method

1 large Aubergines/ eggplants/ brinjal
3-4 tomatoes
1-2 tsp salt ( adjust per taste)
1 tsp pepper
1 tbsp curry powder
3 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
3-4 cloves of minced garlic
Cilantro for garnish


Method:
- Preheat oven to 425 F. Roast tomatoes and eggplant for 40 mins. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.
- When they are done. set them aside. In a pan, heat some oil and fry onions and garlic. Mix in eggplants and tomatoes. Mix well.
- Add water and bring to boil. Season with pepper and add cilantro. Serve over rice.