Created by the NOW® Culinary Innovation Team
|2 Tbsp Ellyndale Organics™ Extra Virgin Olive Oil|
|1 Eggplant, chopped|
|1 tsp Salt|
|1 cup Water|
|½ tsp Cumin|
|½ tsp Turmeric|
|½ tsp Coriander|
|¼ tsp Ground Black Pepper|
|1/8 tsp Cayenne|
1) Place olive oil in large sauté pan on medium heat.
2) Add eggplant and salt, sauté for 3 minutes.
3) Add 1 cup of water and spices.
4) Cook until eggplant has softened and the water has dissipated.
5) Serve warm and enjoy!