Eggplant with Fennel and Cumin

Name: Eggplant with Fennel and Cumin
Yield: serves 4¿6
Ingredients: One medium-sized eggplant, about 1 pound; 6 tablespoons olive or corn oil; 1 medium onion, cut into 1/4-inch-thick half rings; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole fennel seeds; 1/2 cup tomato puree; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon cayenne pepper

December 9, 2011

Although Indians do not eat appetizer courses as such, there are many Indian dishes that can be served as a first course. This eggplant dish is one of them. I often serve it that way, with a slice of French bread on the side and some Pinot Grigio to polish it off. You can, of course, also serve it as the vegetable dish with the main course. (I love it with the Tandoori-Style Duck Breasts, page 103.)

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