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Now In: Recipes → All Countries → Appetizer → Eggplant with Saffron and Mango Chutney

Eggplant with Saffron and Mango Chutney
Eggplant is sautéed with exotic mango chutney, garlic paste, and curry paste in this Indian dish. With its simple flavors, this sautéed eggplant is a natural foil to rich dishes.
 
Base SKU: 1405
Cuisine: Indian
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Yield: 4 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Onion, chopped
1 Large eggplant, sliced into 1/2-inch cubes, skin-on
1/2 teaspoon(s) Ginger paste
1/2 teaspoon(s) Garlic paste
1 teaspoon(s) Cumin seeds
6 Saffron strands, steeped in 1 tablespoon boiling water
2/3 cup(s) Heavy cream
2/3 cup(s) Plain yogurt, unsweetened
2 1/2 tablespoon(s) Hot mango chutney
to taste Black pepper, freshly ground
4 cup(s) Basmati rice, cooked, for accompaniment

Instructions:
1. Heat ghee in a large pan, add onion and saut; until translucent. Add eggplant, ginger paste, garlic paste, curry paste, and cumin seeds, and saut; a few minutes more.
2. Add the saffron and the saffron-infused water, heavy cream, yogurt, and chutney; cook over a medium flame for 10 minutes, stirring, until eggplant is tender.
3. Season with salt and pepper. Serve hot, over rice.
 
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