India-Spiced Eggplant (Aubergine)

READY IN: 1hr
Recipe by Lfla

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.

Top Review by 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.

Ingredients Nutrition

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.

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