2 tbsp. Ellyndale Organic™ Extra Virgin Olive Oil
1 eggplant, chopped
1 tsp. salt
1 cup water
½ tsp. cumin
½ tsp. turmeric
½ tsp. coriander
¼ tsp. ground black pepper
- Place olive oil in large sauté pan on medium heat.
- Add eggplant and salt, sauté for 3 minutes.
- Add 1 cup of water and spices.
- Cook until eggplant has softened and the water has dissipated.
- Serve warm and enjoy!
|Extra Virgin Olive Oil|