recipes
Pan Seared Baby Eggplants
Jan
If you dislike eggplant for any reason, give these babies a try. You may be surprised. If you like eggplant, you will absolutely LOVE this recipe. Baby eggplants can be found at farmers’ markets and almost all asian/Indian grocery stores. Unlike their larger counterparts, baby eggplants are very tender, more flavorful and just so darn cute. Try this very easy recipe.
Pan Seared Baby Eggplants
Print RecipeIngredients
- 10 baby eggplants
- 1/4 cup of sunflower or olive oil
- For the Marinade:
- 1 tbs organic sunflower or olive oil for marinade
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric
- 2 tsp real salt
- 1 tbs fresh lemon juice, divided
Instructions
Wash and pat dry the eggplants. Using a paring knife, cut them in quarters, be careful as to not cut through the stem part. This way the eggplants will remain intact while cooking.
In a small bowl, mix oil, all the spices, salt and 1 tbs lemon juice. Mix well.
Using a small tea spoon, drizzle 1/2 a tsp of marinade inside each eggplant and rub to coat evenly. Marinade all the eggplants and set aside.
On medium high heat, heat 1/4 cup of oil in a shallow pan. Once the oil is hot, about 5 minutes, add the eggplants to the pan. Don't crowd the pan.
Turn each eggplant about every 2 minutes, for 6 minutes or so. Do this until all sides look cooked and eggplants are soft.
Remove from the pan, sprinkle the remaining lemon juice, serve hot!
