Creamy Japanese Eggplant

Nutrition values are AI-estimated based on ingredients.

• 1 pound Japanese eggplants
• 2 tablespoons ghee
• 1 tablespoon regular organic butter
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon minced garlic
• 1 finely chopped green chili (optional)
• 1 teaspoon salt
• 1/2 teaspoon red chili powder (optional)
• A few tablespoons sour cream
• 3 tablespoons hemp hearts
• Fresh chopped cilantro
• Cold water
• Large pinches of salt (for soaking)

1. 1Fill a small bowl with cold water and add a couple of large pinches of salt.
2. 2Remove stems from Japanese eggplants and cut them into approximately 1/2-inch thick semi-circles.
3. 3Immediately place cut eggplant pieces into the salted water to soak, then gently toss them.
4. 4Place a non-stick pan on medium heat, add ghee and regular butter, and heat until fats are hot.
5. 5Add mustard seeds and let them pop, then add cumin seeds, sesame seeds, and turmeric powder, stirring briefly.
6. 6Add minced garlic and finely chopped green chili, and cook for 15-20 seconds.
7. 7Drain the eggplant pieces from the water and add them to the pan, tossing to coat with the spice-and-fat mixture.
8. 8Add salt and red chili powder, and mix in thoroughly.
9. 9Cover the pan and cook until eggplant is tender, stirring intermittently to prevent burning.
10. 10Reduce stove heat to low.
11. 11Stir in a few tablespoons of sour cream to create a creamy sauce.
12. 12Garnish with hemp hearts and fresh chopped cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →