Indian Spiced Eggplant (Aubergine)

READY IN: 30mins
Recipe by Engrossed

Very tasty. Easy to make, healthy and low-calorie!

Top Review by Maito

This was really good, especially the sauce. You could even eat it by itself on rice. I baked the eggplant at 400 F for 45 minutes, instead of broiling. I added a seeded chili pepper in with the onion for a touch of spice, and squeezed lemon over the finished dish. It served almost three as an entree with brown rice.

Ingredients Nutrition


  1. Preheat broiler.
  2. Trim ends off eggplant and cut into 1/4" thick rounds.
  3. Spray cookie sheet with cooking oil.
  4. Place eggplant on cookie sheet and spray with cooking oil.
  5. Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
  6. In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
  7. Quickly add the onion and saute until soft and translucent, about 5 minutes.
  8. Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
  9. Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

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