Eggplant with ginger, coriander

Eggplant with coriander and ginger

A simple yet tasty side dish for your Indian breads or rice.

Pointer 1: Use long or small Asian/chinese eggplants, fresh coriander and ginger. Subsituting ginger or coriander powder is not recommended if you'd like to experience the fresh, authentic taste of this dish.


  • 3 long or about 8 small eggplants
  • 2 cups fresh coriander
  • 2" long fresh ginger
  • 2 green chillies
  • Olive or canola oil to sauté
  • 1/2 tsp. tamarind or lemon juice
  • 1/2 tsp. mustard seeds
  • Salt to taste


Cut eggplants into 2" long pieces. Grind to a paste ginger, coriander and chillies. Take a pan or wok^ and warm on low heat. Use a Tbsp. of oil, raise the heat and throw the mustard seeds. After they sputter, lower the flame. Add the ground mixture and sauté for about 8 minutes.

Add cut eggplant to the mix. When they are half-done, add salt to taste and the tamarind or lime juice. Let the mixture cook until done. Garnish with a sprinkle of coriander right before serving.

^ Please contact me for help with any of these ingredients or utensils.

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