Sauted indian eggplant
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

1 1/2# Eggplant, ends removed, and sliced ½” thick
2 Tbsp Grapeseed or Canola oil
2 Tbsp This Little Goat Went to India Spice Mix
2 Tbsp Butter
1/4 cup Sliced Almonds, toasted
2 Tbsp Mint, chiffonade

Heat oil in large skillet until almost smoking. Add eggplant and cook, stirring occasionally, until well browned and just tender, about 6-8 minutes (might be more or less depending on the size of your pan).
Add India Spice Mix, almonds, and butter and toss to combine. Remove from heat, adjust seasoning and transfer to platter, garnish with mint, and serve immediately.