Indian Eggplant Stew by This Old Gal

olive oil, eggplant, cumin seeds, ground coriander, turmeric powder, paprika, bay leaf, sea salt, onion, jalapeuo, garlic, tomato, kasuri methi, garam masala, cilantro leaves

Prep Time: 15 min
Cook Time: 4 min
Total Time: 29 min

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– 3 tablespoons Extra Virgin Olive Oil
– 1.5 pounds Eggplant (stem/top removed)
– 1 teaspoon Cumin Seeds
– 1/2 teaspoon Ground Coriander
– 1/4 teaspoon Organic Turmeric Powder
– 1/4 teaspoon Paprika
– 1 bay Leaves
– 1 teaspoon Sea Salt
– 1/2 cup Yellow/Brown Onion, chopped
– 1 Jalapeno, minced
– 3 cloves Fresh Garlic, minced
– 3/4 cup (1 medium) Tomato, chopped
– 1 teaspoon Kasuri Methi (Fenugreek)
– 2 teaspoons Garam Masala
– 1/4 cup Fresh Cilantro Leaves, chopped

Prep Time: 15 min
Cook Time: 4 min
Total Time: 29 min

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