Indian Version Eggplant and Tomato 紫瓜番茄与印度香料

This is adapted and modified from Aloo baingan (potato and eggplant). I don't have some of the ingredients in stock therefore I skipped some. So, this is actually my kitchen's version. :P

Ingredients:

1. 1xeggplant in cube, half-baked in oven with some olive oil.

2. 2xtomatoes cut in cube

3. shredded ginger

4. coriander powder, chilli powder and turmeric powder, cumin powder

5. salt, water

6. paneer (indian cheese), optional

Instructions:

1. Heat the oil in pan, fry with cumin powder. When things heated in the pan, add in shredded ginger, coriander powder, chilli powder and turmeric powder. Then add in a splash of water.

2. Once everything is heated-up in the pan, add in tomato cubes and fry them.

3. Then add in half-cooked eggplant, simmer them altogether until they are soft. You can add in salt to adjust the taste. It might take 10-20 minutes to soften the eggplant.

4. Optionally add on cubes of paneer just before finish cooking.

Tasting:

1. It taste well when everything is soften-up. But my version of eggplant is not as soft as it should be probably I am too hungry to take it before it's fully cooked. Nevertheless, the mixture of the spices went well with the dish though not as spicy as a true indian cuisine, more like an indian-adapted chinese cuisine.

2. I added some cubes of paneer (indian cheese, made from milk & lemon juice the day before, did I put up a recipe to make paneer?) on top just before finishing cooking. It should go very well if we did cook with the potato version, but it's not bad either on this version. Probably I should cook Aloo Paneer (potato with paneer cheese) next time.