I’ve been working on a recipe for an easy, tasty, and spicy eggplant, and I think that this is it. The texture is wonderful, and the spices are perfect. Be warned, if you don’t enjoy things a little spicy, omit the cayenne pepper.
1/2 of a standard eggplant
2 tbsp butter
1/2 tbsp garam masala
1 tsp curry powder
1 tsp adobo
pinch of cayenne pepper
1/2 tbsp white wine or white vinegar
3/4 cup water
Serves 2 as a side dish, or could be a main dish for one.
Cut the ends off of the eggplant, and then cut it down the center. You can prepare an entire eggplant, just double the rest of the ingredients.
Cut the eggplant into 1-inch squares. Melt the butter in a large frying pan, then brown the spices to open them. Add the eggplant, covering it with the spice/butter mixture. Let it cook for about 7 minutes, do not stir.
Add the vinegar or wine to the water, and stir into the eggplant.
Cook covered for 10 minutes, then uncovered until most of the liquid is gone.
Serve with rice or quinoa.