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    You are in: Home / Recipes / Indian Fire Roasted Eggplant Recipe
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    Indian Fire Roasted Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Member #610488's Note:

    This recipe is from a local Indian restaurant.

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    Units: US | Metric


    1. 1
      Preheat grill to medium heat or a broiler to 325 degrees F. and set an oven rack five inches below the heat source.
    2. 2
      Flame-char the whole eggplants on the gas grill, turning constantly until blackened and soft, about 15 minutes. Alternatively, you may roast the eggplants under the preheated broiler on a sheet pan until completely soft and lightly burnt and the skin starts peeling off, about 15 to 20 minutes.
    3. 3
      Immerse the grilled or roasted eggplants in cold water to cool. Remove the skin and stem and coarsely chop the flesh. Set aside.
    4. 4
      Heat the ghee or oil in a saucepan over medium heat. Add the cumin and sauté until it begins to crackle, about 30 seconds. Add the onion and cook until transparent, about two minutes. Add the ginger and cook, stirring constantly, for 30 seconds.
    5. 5
      Reduce the heat to medium low. Add paprika, salt and tomatoes and cook for two minutes. Add eggplant and green chili peppers and cook, stirring constantly, until soft and mushy, about four to five minutes. Stir in the cilantro and serve hot.

    Ratings & Reviews:


    Nutritional Facts for Indian Fire Roasted Eggplant

    Serving Size: 1 (474 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.6
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 16.3 g
    Cholesterol 66.8 mg
    Sodium 13.3 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 13.7 g
    Sugars 11.6 g
    Protein 4.9 g

    The following items or measurements are not included:

    fresh ginger

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