India-Spiced Eggplant (Aubergine)

Submitted by Lifla

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 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 tomatoes, peeled and chopped
• 1⁄4 cup water
• 1⁄4 cup fresh coriander, coarsely chopped (cilantro)

directions

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. Heat oil in a wide frying pan over medium heat.
3. Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
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. Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
6. Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
7. Just before serving, stir in coriander.

Reviews

[KLHquilts]

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.

 

[VegSocialWorker]

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.

 

[Mary Austin]

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.

 

[rsnight]

Very tasty! I'd prefer slightly less salt, but my husband thought the spicing was perfect this way. I substituted one 14.5-oz can diced fire-roasted tomatoes for the fresh tomato. Skip the water and this is a perfect filling for a pita pocket. For timing, I'd start the frying part about 20 min before the eggplant is done roasting.

 

[Recipe Junkie]

Yum! Thanks for finding this delicious recipe and posting it, Lfla!