Baby Eggplants in Tomato Gravy

Egg plants are also called aubergines, brinjals, garden eggs, guinea squash and melongens. They come in a variety of shapes and sizes. Even though we are used to the regular purple eggplants, they can be found green or even white!

The health benefits of eating eggplants?

Many of the nutritional benefits of the egg plants are found in their skin which is full of fibre, potassium, magnesium and antioxidants. They also contain anthocyanins - the compounds that give this super vegetable its purple hue which may help to protect your brain from aging. Interesting, eh?

I made this Eggplant in Tomato Gravy dish over the weekend. Why? Firstly, because of its nutrients, secondly, it's one of my husband Anand's fav and lastly, it is so easy to prepare! Need I say more?? :))

Ingredients  ( Serves 2)

8 baby eggplants

1 medium onion, chopped fine

3 tomatoes, chopped fine

1/2 cup tomato sauce

1/2 tsp chilli powder

1 tsp turmeric powder

Salt to season

Method

Get a bowl of salted water ready. Wash the eggplants, cut into quarters but not all the way through. Let the quarters still be attached to the stalk.

Soak the quartered eggplants in the salted water for 10 mins. This is to remove a certain black hue that accompanies the eggplants. When you drain the water after 10 mins, you will see what I mean.

Heat a pot of oil and fry the chopped onions.

Stir in the chilli, turmeric powder and salt.

Add the tomato and tomato sauce.

After a few mins, mash the tomato so that it becomes all pulpy and gravy like texture. Add a bit of water ( 1/4 cup) here so that the gravy doesn't burn or stick to the pot.

Add the drained eggplants and let it cook till they are done.

Enjoy with steaming rice or bread.

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