Try this savory and smoky dish that pairs well with rice or any flatbread such as roti, naan, and paratha. Flavorsome, easy to prepare, and vegan friendly as well. This dish can be served for breakfast, lunch, and dinner. For best results you will want access to an open flame, but roasting the eggplant with an oven broiler works well too!
Ingredients:
2 eggplants
½ cup yellow onion finely sliced
2 pimento peppers (optional)
2 garlic cloves sliced lengthways
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
To Chongkay (flavoring oil):
2 tablespoons olive oil
2 garlic cloves chopped
1 teaspoon cumin seeds
Directions:
Chongkay Directions:
Notes:
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Mustafa Mannan
Author