Aubergine (Eggplant) in Tomato Sauce Recipe

Name: Aubergine (Eggplant) in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves; 1 12 inches gingerroot, cut into chunks; 2 green chilies; 1 kg aubergine; 300 ml sunflower oil; 1 teaspoon cumin seed; 1 teaspoon fennel seed; 2 teaspoons ground coriander; 2 large tomatoes, peeled and chopped; 1 tablespoon tomato puree; ½ teaspoon turmeric; 2 teaspoons salt; cilantro, to garnish

Servings: persons

6 garlic cloves
1 12 inches gingerroot, cut into chunks
2 green chilies
1 kg aubergine
300 ml sunflower oil
1 teaspoon cumin seed
1 teaspoon fennel seed
2 teaspoons ground coriander
2 large tomatoes, peeled and chopped
1 tablespoon tomato puree
½ teaspoon turmeric
2 teaspoons salt
cilantro, to garnish

1
In a blender, whizz the garlic, ginger and chillies with just enough water to form a thin paste.
2
Cut the aubergines lengthwise into four thick slices, then cut across into 1 1/2 inch thick chunks; heat the sunflower oil in a wide lidded pan and fry the aubergines in batches until completely tender and reddish-brown on both sides; when each batch is finished, lift from the pan using a slotted spoon and place in a sieve over a bowl; leave for 30 minutes to drain off the surplus oil.
3
In the same pan, use 2 tablespoons of the drained oil and heat through; add the cumin, fennel and coriander seeds and fry for a few seconds; add the tomato, tomato puree, garlic/ginger/chilli paste, turmeric and salt; cook gently, stirring well, for about 10 minutes until the mixture thickens.
4
Add the drained aubergines to the tomato sauce, cover the pan and cook gently for about 15 minutes.
5
Serve at once, or leave overnight in the fridge for the flavours to develop; sprinkle with cilantro leaves before serving.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 garlic cloves, 1 12 inches gingerroot, cut into chunks, 2 green chilies, 1 kg aubergine, and more.

Yes, Aubergine (Eggplant) in Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine (Eggplant) in Tomato Sauce

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