Eggplant in tahini sauce
I used small Indian eggplant for this recipe.
- Wash and wipe the eggplant, remove green stem and cut into uniform sized wedges. Rub salt and turmeric. Light fry in a wok with olive oil and a pinch of nigella seeds (prefer mild tasting oil for this recipe).
- Add fresh or frozen green peas, slit green chilies and amchur (dry mango powder).
- Whisk homemade or store-bought tahini (sesame paste) in a bowl/glass with water , add into the wok. Cover and cook in low flame because the eggplant can get mushy. Sprinkle water once or twice if you feel the sauce is drying. Add sugar and dry red chili powder to taste.
