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East-Indian Style Eggplant


2 tablespoons oil
1 eggplant, chopped
1/2 onion, chopped
2 tomatoes, chopped
1/2 cup water
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 pinch cayenne pepper
1/2 teaspoon turmeric
1 pinch cinnamon
1 handful cilantro, chopped


Heat a frypan over high heat, add the oil.

Add the eggplant, onion and tomato and cook for 2 minutes, stirring.

Add the water and spices, cover and cook for 10-12 minutes, until the eggplant starts to collapse.

Stir, see if more water needs to be added and cook 5 minutes more. Serve with cilantro sprinkled over top and a dollop of yoghurt on the side. Great with pappadums.

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