Sometimes I am just amazed to see that one vegetable has so many different names. Eggplant being the common name in North America and Australia, British English uses the French word ‘Aubergine’. And in South Asia, Southeast Asia, and South Africa it is known as Brinjal. Why can’t we have one name? Why things have to be so different? Never Mind.
For lunch today I made this Za’atar spiced pan-seared eggplant and served it with carrom seeds whole wheat flatbreads.
If you ask me an entree to have it daily, lol, it would be this. It’s delicious. Also, Happy St. Paddy’s Day.
2 cups eggplant chunks
2 tbsp olive oil
1/4 tsp red chili powder
2 tsp Za’atar spice
Mediterranean sea salt to taste
*Heat the pan on a medium flame and put some olive oil.
*Add eggplants, salt. Stir it once and cover it on a low-medium flame.
*Add the chili powder, remove the cover and cook until they are crispy, golden brown.
*Serve hot with flatbreads.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!