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.
My Private Note
Units: US | Metric
- 2 lbs eggplants (2 small ones or 1 large)
- 2 tablespoons salad oil
- 1/2 teaspoon cumin seed
- 1 tablespoon fresh ginger, minced
- 1 medium red onion, coarsely sliced
- 1 teaspoon turmeric
- 1/2 green pepper, seeded and coarsely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large tomato, peeled and chopped
- 1/4 cup water
- 1/4 cup fresh coriander, coarsely chopped (cilantro)
- 1Place 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.
- 2Heat oil in a wide frying pan over medium heat.
- 3Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
- 4Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato. Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
- 5Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
- 6Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
- 7Just before serving, stir in coriander.
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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
- Total Fat 5.2 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 395.0 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 6.5 g
- Sugars 5.4 g
- Protein 2.3 g