Sweet & Sour Eggplant Recipe
(aloo baigan)
Indian Recipes

For this recipe, use either diced Mediterranean eggplants or the small Indian variety, which need only to be cut in half. Keep the pot hot while browning the eggplants, otherwise they will absorb all the oil like a sponge. Cook them at a high heat and fast. The ginger and cilantro are added to this balti-style dish at the end so that they retain their fresh flavors.

Ingredients:

6 tbsp
4
2
1 tsp
1/2 tsp
1/2 tsp
1/2 tsp
11/2 lb
2 tsp
1/2
2-inch piece
2 tbsp

vegetable oil
sweet onions, chopped
garlic cloves, crushed
garam masala
turmeric
chili powder
fennel seeds, crushed
baby eggplants, trimmed and halved
brown sugar
lemon of juice
fresh ginger, peeled and grated
chopped cilantro
salt and pepper

Method:

1. Heat the oil in a large skillet or saucepan and fry the onion and garlic  about 15 minutes or until soft, golden brown, and caramelized.
   

2. Add the garam masala, turmeric, chili powder, and fennel seeds, and fry for 1 minute to cook the spices. Add the eggplants and fry for 2-3 minutes, stirring constantly, to brown them on all sides.
   

3. Add the sugar and lemon juice, cover the pot, and simmer gently for 20 minutes, until the eggplants are soft and cooked through. Season well with salt and pepper, then add the ginger and cilantro. Simmer for 5 minutes, then serve.

Serves 4