Summer Squash

BA’S FARM TO TABLE ZUCCHINI EGGPLANT SHAAK

July 17, 2020
Photo by WarriorInTheKitchen
Author Notes

Transform your delicious summer garden vegetables like zucchini and eggplant into a flavorful farm-to-table style meal, inspired by our Grandmother (Ba) —WarriorInTheKitchen

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4 people
Ingredients
  • 2 cups zucchini, cubed
  • 2 cups eggplant, cubed
  • 2 tablespoons avocado oil
  • 2 teaspoons grated ginger
  • 6 cloves garlic
  • 1/2 teaspoon turmeric
  • 2 teaspoons paprika
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 2 teaspoons dhana jeeru (ground cilantro and ground cumin mix)
In This Recipe
Directions
  1. Heat avocado oil in pan.
  2. Add zucchini, eggplant, salt, turmeric, ginger.
  3. Cook on low heat until zucchini and eggplant have softened.
  4. Add paprika, red chili powder, dhana jeeru, and garlic. Mix well. (Note: Add after the zucchini and eggplant have cooked to prevent these spices from burning.)
  5. Cook for another 2 minutes.

See Reviews

See what other Food52ers are saying.

Review