Now this is perfect as a side dish to any protein.

You may have some chicken or beef or it's great on its own as well.

In case you're vegetarian, you could use this as your main course and have it with some jackpot, the roadie or something on the side.

But we're gonna start off with Japanese plants.

I found these really fresh and very nice Japanese eggplants at the local Indian grocery store.

But these air readily available at Asian markets as well.

Now you can use regular eggplants if you like the big Italian style big ones.

But I found that thes one cooked are super buttery and yummy.

They didn't have a lot less seeds than the big ones and four seeds.

There are usually the more bitter and not as buttery creamy.

So these air perfect.

And before we get started trapping these plants up, I just have a small bowl filled with some cold water.

And to this I'm gonna add just a couple of big pinches of salt.

And the reason we do this is while you're cutting your eggplants.

If it takes you a little while to cut more If you're not cooking them right away, if they sit in the salted water, they won't oxidize and have that yucky dark color on them.

And any bitterness from the seats that are in there, it'll kind of pull that out as well.

So serves two purposes that my water here in a bowl and I'm gonna go ahead and take the stem off the eggplant.

Oh, my God.

So beautiful, like this part doesn't have hardly any seeds in it.

But this is amazing.

And what I'm gonna do is I want to cut this into, like, semi circles.

You can really cut it however you like, But I just I just like the way the circles looks about how I'm gonna cut it.

Basically, we're gonna do this.

Look at that.

It's beautiful.

And probably roughly about half inch now.

You don't want to cut these two smaller because they will disintegrate as they're cooking.

But as you finish cutting up, just put it into your water and keep see, even towards the bottom of this like plant, there's hardly any seeds.

And this is gonna be super yummy when it's cooked up and that's all over now.

So go ahead and give him a little bit of toss in the water so that they all get kind of exposed to that nice, salty water.

Yeah, that looks perfect.

Now we're ready to cook these.

We're gonna go ahead and dream that water out so you don't want to use any of that salty liquid.

So to make this creamy eggplant, we've got a pan hair, a nonstick pan on our stove and be on medium heat.

And in that I've got two tablespoons of qi or clarified butter and one tablespoon of regular organic butter.

Now, eggplant with butter tastes amazing, but better also has a low smoking point.

That's why we're gonna use the key that way.

Ah, lot of our other ingredients can cook in here without the butter burning.

And once the key is hot brick and add half a teaspoon of mustard seeds and let them fuck.

Oh, yes, I have half a teaspoon of cumin seeds, one tablespoon of sesame seats and half a teaspoon of turmeric.

Good, better mix and let the dusty seats pop, and you can go and hear them popping right now.

So we're gonna add one tablespoon of minced garlic and one green chili, which have chopped find that's optional.

If you don't like it hot, you leave that out.

Exit just 15 20 seconds left.

The garlic Adan are drained and mix well and make sure that butter and make sure every piece of the eggplant at this salmon.

Also at ourselves, you feel like a little spicy.

I have red chili powder, putting in about 1/2 now I'm gonna cover it and let it cook until the eggplant this tender and be sure to uncover it and started every so often so that they plant doesn't burn.

Right.

Big plans been cooking for about eight minutes, and I have been stirring it in the queen.

See how nicely they will sit down again.

Very tender.

Excellent.

And you do not want to overcook them and make them complete much in the way we figure out if it's cooked or not, is take a big piece and just put a little mike into it and it goes in just like butter very, very soft.

And finally, I'm gonna add a few tablespoons of sour cream.

Now this is absolutely up to how much you want, but the more you add, the more creamy and soft it will be.

I've also turn down the stove to a low right now, so that plant doesn't overcook.

See how nicely it's coating.

This is also a perfect chance once it gets all mixed in there, too.

Taste for salt and chili powder or anything else you want to ask.

Now, if you want to amp up the protein a little bit, you can also top it with some parts.

I like to do this because I am a vegetarian and I'm always looking for protein sources.

Even in my vegetables.

I'd love to have then have a little bit protein in there and you don't wanna cook the hemp seeds.

That's why I'm putting him at the very end and just makes that through.

It's gonna provide a really nutty texture.

In addition to those sesame seeds, stuff is like lead dish and finally can top it with some freshly chopped cilantro, and it's ready to serve.

And here is our finished product.

It looks amazing.

That plan is already really nice and creamy on its own.

But the addition of that sour cream is just gonna put it to another level.

I didn't give this a try.

So delicious.

You will look at that plant and a whole new light with this recipe.

That's a perfect, perfect site fish, and it's gonna go perfect with any main protein dish.

Or you can enjoy it with some low carb your body.

So be sure you check out that recipe as well.

So I feel like this recipe.

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