Aloo Baingan
By: Erin Lagreca
Published: Sunday, March 1, 2015 - 10:32am

Ingredients




3 small-to-medium eggplants
1 clove garlic, minced
1/2 Tablespoon chili powder
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
1 teaspoon cumin
2 tablespoons coconut oil
1 cup fire roasted diced tomatoes (canned)
1/2 cup sweet potato puree (canned or homemade)
1 teaspoon garam masala
1/2 Tablespoon lemon juice

Preparation

1 Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant). 2 In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste. 3 Heat 2 tablespoons of coconut oil in a large pan over medium heat.  Add the eggplant and fry for 5-7 minutes, or until tender. 4 Add in the spice paste to the eggplant and cook for another few minutes, stirring often. 5 Stir in the tomatoes and sweet potato puree.  Cook for another few minutes, stirring often to ensure that everything is well-mixed. 6 Remove pan from the heat and stir in the garam masala and lemon juice. 7 Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).

About

Indian spiced eggplant cooked with fire-roasted tomatoes and sweet potato puree.  Served over a bed of rice with lemon pepper drumsticks!