Featured in blog: C&C Eating Factory
- One medium eggplant cut into thin strips
- 1.5 tbsp Tikka Masala
- 1/2 tsp Salt
- 1 scoop ghee (or butter)
In a frying pan on high heat, place Tikka Masala and salt in first and heat for about 2 minutes. I saw somewhere on some Travel Channel show that if you heat the spices first, it’s supposed to release more flavor and smell. I don’t know if that worked for this dish because I have a broken nose so subtle odors escape me. But I did notice the flavor was a bit more vibrant so there may be something to it. Bet you didn’t know I was a Science minority in college did you? Ok, so what you do after that is put in the ghee and let it melt. Then slide in the eggplant slices and cook until tender, about 4 minutes on each side. Remove from heat and put on your plate. Pour some of the remaining spiced ghee over the eggplant.