Kashmiri Eggplant Curry
Serves 4
- 4 tablespoons vegetable oil, divided
- 1 lb slender eggplant (Japanese or Graffiti work well), cut into ¼-inch slices
- 1 container Maya Kaimal Kashmiri Curry
- ¼ cup chopped cilantro
- In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half the eggplant slices in a single layer and sauté until browned, about 5 minutes on each side. Transfer to a dish and hold aside. Cook the second batch in the same manner, in remaining 2 tablespoons of oil.
- Return the first batch of eggplant to the pan. Add the Kashmiri Curry sauce and stir gently to coat the slices. Simmer over low-heat until eggplant is tender, about 5 minutes.
- When ready to serve, garnish the eggplant and sauce with cilantro.
- Serve with basmati rice or Indian naan or other flatbread.