Eggplant with Saffron and Mango Chutney

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Eggplant with Saffron and Mango Chutney

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Eggplant is sautéed with exotic mango chutney, garlic paste, and curry

paste in this Indian dish. With its simple flavors, this sautéed eggplant is

a natural foil to rich dishes.

 

Cuisine: India

Prep Time: 10 Minutes

Cooking Time: 20 Minutes

Yield: 4 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients - Click on a shopping cart to view an individual product. Click

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1 Onion, chopped

1 Large eggplant, sliced into ½-inch cubes, skin-on

1/2 teaspoon(s) Ginger paste

1/2 teaspoon(s) Garlic paste

1 1/2 tablespoon(s) Mild curry paste

1 teaspoon(s) Cumin seeds

6 Saffron strands, steeped in 1 tablespoon boiling water

2/3 cup(s) Heavy cream (refer to archives for subst)

2/3 cup(s) Plain yogurt, unsweetened (refer to archives for subst)

2 1/2 tablespoon(s) Hot mango chutney

to taste Sea salt

to taste Black pepper, freshly ground

4 cup(s) Basmati rice, cooked, for accompaniment

1 tablespoon(s) Pure Ghee

 

 

 

 

 

 

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Instructions

 

Heat ghee in a large pan, add onion and sauté until translucent. Add

eggplant, ginger paste, garlic paste, curry paste, and cumin seeds, and

sauté a few minutes more.

Add the saffron and soaking liquid, heavy cream, yogurt, and chutney; cook

over a medium flame for 10 minutes, stirring, until eggplant is tender.

Season with salt and pepper. Serve hot, over rice.

 

 

 

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