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    You are in: Home / Recipes / India-Spiced Eggplant (Aubergine) Recipe
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    India-Spiced Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Lfla's Note:

    I haven't made this (so I don't know the preparation time) but am posting it in response to Recipe Junkie's request. From Sunset Vegetarian Cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place whole eggplant in a shallow pan and bake in a 400-degree oven until very soft (about 50 minutes). Cool slightly. Cut a slit in eggplant and scoop out pulp; discard large seed packets, skin, and stem. Coarsely chop pulp; place in a colander to drain.
    2. 2
      Heat oil in a wide frying pan over medium heat.
    3. 3
      Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
    4. 4
      Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato. Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
    5. 5
      Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
    6. 6
      Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
    7. 7
      Just before serving, stir in coriander.

    Ratings & Reviews:

    • on May 17, 2007

      45

      I wasn't as thrilled with this as I thought I'd be ... and I can't quite put my finger on it, which is pretty useless. I'll definitely give it a second try, though, because it was quite flavorful, and full of vegetables that I love. And I see now that I used only a teaspoon of ginger, and not a tablespoon -- and that may well have made the difference I needed. (Have to get new reading glasses!) There's a lot to like in this recipe, though, and I would recommend it to others to try it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2007

      55

      Lovely. I made a couple of subs- such as leaving out the oil and used canned tomatoes. Super easy to make and I love all the flavors in this. I ate this a lot this week for lunch with whole grain pita bread. Thanks for posting, I would make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2006

      55

      This takes less than 10 minutes to prepare not counting the 45-50 minutes to bake the eggplant. It is absolutely delicious, we will be making this often. It's quick, easy and delicious. Thank you for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for India-Spiced Eggplant (Aubergine)

    Serving Size: 1 (229 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 98.4
     
    Calories from Fat 46
    47%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 395.0 mg
    16%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 6.5 g
    26%
    Sugars 5.4 g
    21%
    Protein 2.3 g
    4%

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