Spicy Eggplant (Aubergine)

Total Time
40mins
Prep 10 mins
Cook 30 mins

The combination of cumin and fennel, freshly grated ginger, coriander and cardamom make this a delicious and spicy side dish that's also suitable for vegetarians.

Ingredients Nutrition

Directions

  1. Wipe the eggplants and remove the stalks; cut into bite size pieces.
  2. Fry the eggplant in the oil for about 5 minutes, or until brown.
  3. Drain on paper towels.
  4. Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.
  5. Stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency.
  6. Return the eggplant pieces to the pan and heat through.
  7. Serve eggplant garnished with freshly chopped coriander leaves.

Reviews

(5)
Most Helpful

this recipe was so good I couldnt stop eating lol thanks

stephanie September 10, 2001

Extremely delicious. A wonderful blend of flavors. Will certainly keep this under my eggplant fav's Did not change a thing. thanks dear carla

Angela Marie January 17, 2007

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