This is a perfect side dish with any Indian bread. Rosemary gives a very different flavour, fragrance and taste to this everday veggie. It is a very quick and easy dish and takes very less time to prepare. It is widely used as a marinade to meat in many mediterranean cuisine.
- 4-5 long eggplants, chopped
- 2 onions. chopped
- 3-4 garlic, chopped
- 2-3 tbsp. oil
- 1/2 tsp. cumin seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 2-3 sprigs rosemary, finely chopped
Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds. Add the garlic and fry till it changes colour.
Now add the eggplants and the onion and saute, covered on low flame for 2-3 minutes. Add salt, turmeric powder and chili powder and continue to saute till the eggplants are soft.
Sprinkle water at intervals if required. Add the rosemary and mix well. Fry for a minute or two and serve hot as a side dish.