In my everlasting quest for newer and flavorful varieties of making the lowly eggplant, I came across this simply yet top rated in flavour recipe from a good friend L. The first time ever I tasted it was when she made it and brought it home, piping hot. I had made spicy Lemon Rasam that cold winter day and the combination with this amazing eggplant side was a marriage made in heaven! I immediately guessed that the secret ingredient was Ginger! There are really two thoughts on  this aromatic rhizome – People simply love its sweet yet warm spice and the other group just dont like the taste of it. In my school of thought, its more of a medicine for me – Warm, spicy and an excellent aid in digestion. Some of the best indo-chinese recipes base their taste on this one ingredient.  This is a simple preparation with a good  punch of taste and flavour thrown in, and can be prepared in less than ten minutes! And yes, I am talking about the Japanese Eggplants that are super easy to cook!!!

INGREDIENTS:

3 Fresh Japanese Eggplants.

4 Green Chillies.

2 Inch Ginger Piece peeled and diced.(Ginger has to be slightly prominent taste)

4-5 sprigs of Cilantro Leaves.

Oil.

Salt

Turmeric.

Seasoning:

Mustard.

Curry leaves.

Urad Dhal.

Hing.

PREPARATION:

• Wash the eggplants well, pat them dry with a kitchen towel.
• Dice the eggplants in to 1 inch long pieces. As they are the japanese variety, they cook very fast so if diced in to small pieces tend to turn mushy.
• Put them in a container with water to avoid oxidation.
• Meanwhile, puree to a fine paste the ginger, green chillis and the cilantro. Add the ginger first, the green chillies and then finally the cilantro  in the mixer jar.
• The cilantro tends to overpower the taste to keep the quantity low to enhance the flavour of the aromatic ginger root.  Do not add much water but if necessarily needed, probably a teaspoon or so. Set aside.
• In a flat non stick kadai, add oil and the ingredients for seasoning. When done, add the ground paste and saute for a few minutes until the raw smell disappears. The resulting aroma is wonderful and fragrant.
• Pop in the chopped eggplants and add little or no water.
• Cook until the eggplants are soft.
• Eggplant Fry with ginger green chili paste is ready to serve with phuklas or rotis or even better with steaming hot rice and Lemon  Rasam.