India Spiced Eggplant (Aubergine)
photo by Jim
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 907.18 g eggplants
- 29.58 ml salad oil
- 2.46 ml cumin seed
- 14.79 ml fresh ginger, minced
- 1 medium red onion
- 4.92 ml turmeric
- 1 green pepper
- 9.85 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml paprika
- 4.92 ml salt
- 1.23 ml black pepper
- 1 large tomatoes
- 59.14 ml water
- 59.14 ml fresh cilantro, chopped
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
-
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.
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio