Appetizer for 4

Malabar Eggplant

Name: Malabar Eggplant
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 1/2 cups cubed eggplant; 1/4 cup white rice flour; 5 tbsp cornstarch; 8 curry leaves; 2 tbsp chopped cilantro; 1 green chili; 1 tsp garam masala; 1/2 tsp garlic powder; 1 tsp kashmiri chili powder; 1 tsp ground black pepper; 1/2 tsp salt; 2 tsp oil; water as needed (optional); 1 tsp oil; 1/2 tsp mustard seeds; 2 dried red chillies; 5 curry leaves; 1/2 cup sliced onion; 1 tsp kashmiri chili powder; 2 tsp shredded coconut; cilantro (optional)

Spiced eggplant is baked until tender, then tossed with onions, curry leaves, mustard seeds, chilies, coconut, and cilantro.

$2.48per serving $$

40 minstart to table

4servings

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Ingredients

3 1/2 cups cubed eggplant
1/4 cup white rice flour
5 tbsp cornstarch
8 curry leaves
2 tbsp chopped cilantro
1 green chili
1 tsp garam masala
1/2 tsp garlic powder
1 tsp kashmiri chili powder
1 tsp ground black pepper
1/2 tsp salt
2 tsp oil
water as needed (optional)
1 tsp oil
1/2 tsp mustard seeds
2 dried red chillies
5 curry leaves
1/2 cup sliced onion
1 tsp kashmiri chili powder
2 tsp shredded coconut
cilantro (optional)

Steps

Heat the oven to 425 F and line a baking sheet with oil.
Mix the rice flour, cornstarch, garam masala, garlic powder, chili powder, pepper, and salt in a bowl.
Add water as needed to make a thick coating, then toss in the eggplant and green chili.
Spread the eggplant on the baking sheet and bake for 20 minutes, turning once.
Heat the remaining oil in a skillet over medium heat, then cook the mustard seeds, dried chilies, and curry leaves for 1 minute.
Add the onion and cook for 6 minutes, then stir in the baked eggplant, coconut, and cilantro.