Kashmiri Eggplant Curry
4 tablespoons vegetable oil, divided
1 lb eggplant cut into ¼-inch slices
1 jar Maya Kaimal Kashmiri Curry
¼ cup chopped cilantro
In a large non-stick 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 set 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.
Garnish the eggplant and sauce with cilantro. Serve with basmati rice or Indian naan or other flatbread.