Brinjal Sambal

"Brinjal is another word for egg plant. This is an Indian vegetarian dish."
 
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Ready In:
30mins
Ingredients:
9
Yields:
1 dish
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Slice egg plant in half and put in a baking dish and cover with foil.
  • Bake for about one hour until the egg plant looks greyish.
  • Scoop it out and set aside.
  • In a saucepan, heat oil and add onio.
  • Then add spices.
  • Cook for about 3 minutes.
  • Add tomatoes, chillies and egg plant and cook until the vegetables are cooked and you may need to add a little water as you're cooking it so that it doesn't get too dry.

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Reviews

  1. Simply scrumptious--a great vegetarian entree!
     
  2. I posted a comment earlier, but for some reason it got nixed. I made this dish last night and it was great! I used canned tomatoes instead of fresh. I love eggplant and am always trying to find new recipes for it. Hope this review makes it this time :-)
     
  3. I made this dish for supper tonight for my DD and myself. My DH is a meat and potatoes man so I thought I would try this as he is working tonight. I made it just as the recipe said, using the fresh tomato option and 5 chilies. I did need to add about 1/4 cup water as suggested to keep it from drying out. WE LOVED IT! A very good spicy vegetarian dish. Thanks, Ranikabani!
     
  4. I made this for lunch this afternoon with a little bit of tweaking. Here's what I did. I used 3 tbsps. of oil to make the masala. In this oil, I tossed in 1/4 tsp. of mustard seeds and 1/2 tsp. of cumin seeds. I allowed this to splutter and crackle. Once they stopped playing around, I tossed in 2 medium green chillies, a 1 inch piece of chopped ginger and 4 cloves of chopped garlic. Then, I threw in 3 small-sized onions{about the equivalent on 1 large onion} and stir-fried all this until it was lightly browned. To this, I added the turmeric powder. Also, I added 1 1/4 tsps. corriander powder, 1/2 tsp. red chilli powder and 1 1/4 tsps. of garam masala powder. I stir-fried this for 5 minutes. Then, I added the tomatoes alongwith 1/4 cup of water to cook them. I cooked this for about 5 minutes until the tomatoes were softened{mushy}. Then, I mixed in a tsp. of salt. After this, I added the mashed eggplants to this tomato mixture, i.e., to the prepared masala. After mixing it well, I found it a little too thick, so, I mixed in a little over a 1/4 cup of water. I cooked this, uncovered, on medium heat for a few minutes. Then, I garnished this with 2 tbsps. of chopped fresh corriander leaves and served it with rotis. Please note that I did not use any cardamoms and cloves for this. Instead, I used the garam masala powder. With all these changes, additions and all, I'm sure this recipe will be adored by those who like to eat eggplants and who like Indian cuisine:)
     
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