Recipe by Liwl
An easy, tasty Indian dish that goes great with naan or rice. The more finely you chop the pepper, the hotter it will be. [[Thanks to Charishma Ramchandani for the correction about the curry powder!]]
Top Review by zeldaz51
This is a great way to use eggplant. We had it with homemade naan, Recipe #488221 and saag paneer (spinach with cheese), both of which use a good amount of chile, so I omitted the jalapeno. I also used chopped grape tomatoes instead of a whole regular one and full-fat Greek yogurt, as well as minced ginger and garlic instead of pastes. The house was full of appetizing aromas and it was a wonderful combination. My husband wants me to give it three stars, as he's, "... not a giant eggplant fan", but I'm holding fast at four stars.
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 1 medium onion, thinly sliced
- 1⁄2 tablespoon ginger paste
- 1⁄2 tablespoon garlic paste
- 1 1⁄2 teaspoons curry powder
- 1 tomatoes, diced
- 1⁄2 cup plain nonfat yogurt
- 1 fresh jalapeno pepper, finely chopped
- 1 teaspoon salt
Directions See How It's Made
- Preheat oven to 450°F.
- Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
- Remove from heat; cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat.
- Mix in the cumin seeds and onion.
- Cook and stir until onion is tender.
- Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
- Stir in the yogurt.
- Mix in eggplant and jalapenjo, and season with salt.
- Cover and cook 10 minutes on high heat.
- Remove the cover, reduce heat to low, and cook for about 5 more minutes.
- Garnish with 1/4 bunch of chopped cilantro if desired and serve.