Indian Inspired Eggplant

This dish was quite surprising. Usually, I am not a fan of Indian food or sauteed eggplant, but the two went hand-in-hand. Over a bed of basmati rice (this also tasted fabulous with quinoa), this was the perfect combination with a grilled chicken breast.


Indian Inspired Eggplant

Ingredients:

3 large eggplant
2 tbsp. olive oil
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 can diced tomatoes
1/2 cup plain yogurt
1 pinch red pepper flakes
1 tsp. salt


Preparation:

Saute onion in oil until tender. Mix garlic paste, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in yogurt. Cube eggplant and cook in a separate skillet along with red pepper flakes and salt. Saute until tender, about 10 minutes. Combine both pans. Cover and continue cooking for about 5 minutes. Remove cover, reduce heat to low, and continue cooking for about 5 minutes.