Sunday, March 10, 2013

Pan Fried Eggplant with Caramelized Onions

Mum taught me this dish while I was visiting India last month. It's simple, it's tasty and doesn't take long to cook. Works great as a side dish.


5-6 round slices of eggplant
1 medium onion thinly sliced
2 tsp olive oil
Pinch garam masala (per slice)
Pinch chili powder (per slice)
Salt and pepper to taste


1. In a pan, spray olive oil and sauté onions until they caramelize. The key to caramelizing onions is adding a pinch of salt, black pepper and very little sugar. 

2. Soon, the onions will begin to brown. Just be cautious that the onions don't burn. 

3. Put the onions aside. Now cut round slices of eggplants and spice them with your fingers. Roughly spread the spices and salt on the slices on both sides.

4. Coat a pan with olive oil and put the slices in when the pan is hot. Fry both sides. You'll need to make sure there is enough oil to coat both sides. The eggplant will reduce in size. Once both sides have browned and softened, it's done.

5. Garnish with the caramelized onions and it's ready to serve :)

This is the simplest and tastiest side dish. It takes a mere 10 minutes to cook and is a definite winner. Give it a shot.

Hope everyone's enjoying their weekend.

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