India Spiced Eggplant (Aubergine)

"From an internet site called Ashbury Aubergine's Eggplant Recipes"
 
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photo by Jim photo by Jim
photo by Jim
photo by JustJanS photo by JustJanS
Ready In:
1hr 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Place whole eggplant in a shallow pan and bake in a 400. oven until very soft, about 50 minutes.
  • Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100% for 18-20 minutes.
  • Cool slightly.
  • Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin.
  • Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1-inch cubes.).
  • Set in a colander to drain.
  • Coarsely slice red onion.
  • Mince ginger.
  • Heat oil in a wide frying pan over medium heat.
  • dd cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
  • Coarsely chop tomato and seeded green pepper.
  • Add to onion mixture along with turmeric, coriander, ground cumin, paprika, salt, and pepper.
  • Cook, stirring occasionally, for 5 minutes.
  • Add water and bring to a simmer.
  • Reduce heat to low and simmer for 10 minutes.
  • Stir in chopped eggplant and cook for 5 minutes just to heat through and blend flavors. Just before serving, stir in coarsely chopped cilantro.

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Reviews

  1. Long story, but I'll try to make it short! Russ came home today with an eggplant for no apparent reason then I went looking for a beef curry in my cookbook and stumbled upon this recipe and decided to make it as well! What a find! We eat heaps of ratatouille and to us, this is like an Indian version minus the zuchinni and with yummier spices. A FANTASTIC find. I made half a recipe but found it needed all the water added in.
     
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