This recipe is simple, tasty, and versatile. I love it because it can be served cold or hot, used as a dip or an entree, and mixed with a green salad or whole grain. It also makes the perfect lunch!
Makes about 4 servings
1 eggplant (cubed)
3 cups water
1/2 tsp turmeric
1/2 tsp salt
3-4 tbsp olive oil
1/4 yellow onion (chopped)
2 small garlic cloves (finely chopped)
1 tomato (diced)
1 inch slice of ginger (grated)
1 jalapeno pepper (diced)
Cilantro (to garnish)
In a large saucepan, boil the eggplant for about 15 minutes in water with the salt and turmeric.
In a large skillet, pour the oil and add the onions and saute for about 7 minutes or until browned. Add the tomatoes until consistency thickens. Add the ginger, garlic and jalapeno peppers until everything is blended and cooked through (could take about 7-10 minutes more). Use a masher or utensil of your choice to mash the eggplant. Saute until desired consistency is reached.
Garnish with cilantro and serve hot or cold. Add salt and pepper to taste.