Makmoor Batenjan مكمور الباذنجان
Directions
- 1Cut strips into the skin of eggplant and then cut into large cubes.
- 2Add eggplant cubes to a bowl with olive oil, salt, pepper, cumin and coriander.
- 3Air fry at 400F for about 20 minutes, tossing halfway through.
- 4Sauté onions in olive oil with a sprinkle of salt and pepper in a frying pan.
- 5Once onions have softened, add tomatoes and season again with salt and pepper.
- 6Cover and simmer for about 15 minutes or until liquid dries up.
- 7Add cooked eggplant to the pan, stir, cover and simmer for another 5-10 minutes until liquid dries up.
- 8Adjust salt to your liking.
Ingredients
- 2 large eggplants
- 4 large, diced tomatoes
- 2 medium, sliced onions
- 0 olive oil
- 0 salt
- 0 pepper
- 0 ground coriander
- 0 ground cumin
Equipment
knifecutting boardglass bowlair fryerfrying panwooden spoon