Thursday, May 15, 2008

Eggplant with Carrots and Tofu

Today, I thought we should make eggplant also known as bringal in India and aubergine in Europe, and Canada.
My friends, Carolanne and George like aubergine a lot.


1 large eggplant cubed
2 carrots diced
1/2 package firm tofu, cubed
1/2 red onion chopped
1 Roma tomato chopped
3 tbsp vegetable oil
1/4 cup water
1 1/2 tsp salt
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp chilli powder
3/4 tsp turmeric powder
3/4 tsp coriander powder
juice of 1/2 a lime

Rinse and cut all veggies. In a pan, on medium heat, add oil and fry the cumin seeds till they sputter. Then add onions, stir for a couple of minutes; add tofu, tomatoes, eggplant, carrots; and toss.

Add 1/4 cup water. Mix well. Then add all the spices, stir again. Cover with a lid and cook for 20 to 25 minutes, stirring every five minutes or so. Once done, turn off the stove; add lime juice. Mix well.

Serve warm with bread of your choice.


Happy Cooking and have a wonderful weekend.

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