Yeay! More eggplant. Better than baba ganoush! Way better and EZ.

Egg plant, Tomatoes, Jalapenos and garlic cloves.

Dice them up!

Then remove the seeds and de-vein the Jalapenos What does this mean? Take out the seeds and the white stuff that ties the seed to the green stuff. That’s the best way to make the spicy stuff go away. You still have the goodness left over.

Add some coconut oil, heat it and when it starts smoking, add cumin and mustard seeds.

When these start popping, Add the lentils. Let them brown. You will smell the aroma when they are toasted and ready.

Add garlic and when the aroma fills the void, add the sliced jalapenos. Let them saute till you see white spots on the jalapenos.

Add the eggplant diced pieces and toss them around. Add the tomatoes when the eggplant start wilting a bit. Add salt, that will let the juices flowing.

Let this whole mixture simmer and stew in the warmth. When the eggplant and tomatoes look glassy. Turn off the heat. Let it cool down to room temperature.

Then blend it all in. Add garnish. What is that? Search for this – as garnish or tadka! (scroll down below – included in the recipe.

Enjoy! Maybe add a couple of squirts of lemon if too spicy or salty. Mix it up. Keep it EZ.

If you would like a more formal recipe:

Recipe:

Ingredients:

• 1 Eggplant
• 2 Tomatoes
• 2 Jalapenos
• 3 Garlic cloves
• 1 tbsp Coconut oil
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 cup Lentils
• Salt to taste
• Lemon juice (optional)

Instructions:

1. Dice the eggplant, tomatoes, jalapenos, and garlic cloves.
2. Remove the seeds and de-vein the jalapenos by cutting out the white part inside the pepper.
3. Heat the coconut oil in a pan over medium-high heat until it starts smoking.
4. Add cumin and mustard seeds to the pan and let them pop.
5. Add the lentils to the pan and let them brown until you can smell the aroma.
6. Add the garlic and let it cook until the aroma fills the air.
7. Add the sliced jalapenos and let them saute until you see white spots on the jalapenos.
8. Add the diced eggplant and toss it around in the pan.
9. When the eggplant starts to wilt, add the tomatoes.
10. Add salt to the mixture and let it simmer until the eggplant and tomatoes look glassy.
11. Turn off the heat and let the mixture cool to room temperature.
12. Blend the mixture until it reaches the desired consistency.
13. Serve with garnish (tadka) of your choice. (see below)
14. Optional: add lemon juice to taste.

Enjoy your delicious eggplant, tomato, and jalapeno dish!

Tadka, also known as tempering, is a popular cooking technique in Indian cuisine that involves adding a mixture of aromatic spices and herbs to a hot oil or ghee to enhance the flavor and aroma of a dish. It is commonly used to add a finishing touch to lentils, vegetables, and other dishes.

Here’s how to make tadka with urad dal or chana dal:

Note: Normally the dals is not used in Tadka – we are using it here since it adds some texture to the chutney. It adds a roasted nutty flavor to the sharp taste of the chutneys. You can skip adding these.

Ingredients:

• 1-2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp urad dal or chana dal (optional)
• 2-3 dried red chili peppers
• A pinch of asafoetida (hing) (optional)

Instructions:

1. Heat the oil or ghee in a small pan over medium-high heat.
2. Add the mustard seeds and cumin seeds to the hot oil or ghee.
3. When the seeds start to pop and splutter, add the urad dal or chana dal (if using) and dried red chili peppers.
4. Cook the dal until it turns golden brown, stirring occasionally.
5. Add a pinch of asafoetida (hing) to the pan (if using).
6. Immediately pour the hot tadka mixture over the dish you want to add it to, such as the eggplant, tomato, and jalapeno mixture.
7. Serve hot and enjoy the enhanced flavors and aroma.

Note: Be careful when adding the tadka to the dish as it may cause the oil will splutter and can splash on you. Stay at arms length – once it cools down a bit – mix it in.