Name: Pan-Blistered Eggplant WITH ONION
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 tablespoon canola oil; 1 teaspoon black or yellow mustard seeds; 12 small purple Indian eggplants (or 1 large Italian eggplants (about 1½ pounds total), stems removed, cut into pieces 2 inches long, ); 1 large red onion (cut into pieces 2 inches long and 1 inch wide); 1 tablespoon Maharashtrian garam masala (see recipe); 2 teaspoon coarse kosher or sea salt; 2 tablespoon finely chopped fresh cilantro leaves and tender stems (for garnishing)

CuliNect

Pan-Blistered Eggplant WITH ONION — Formulation & Method | CuliNect