Creamy Eggplant with Green Peas Recipe

Name: Creamy Eggplant with Green Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 1 1/4-pound eggplants; 1/4 cup vegetable oil; 2 teaspoons cumin seeds; 1 large Spanish onion, minced; 3 jalapenos, minced with some seeds; 3 large garlic cloves, minced; 2 1/2 tablespoons peeled, minced, fresh ginger; 2 dried red chiles, broken; 6 medium tomatoes, finely chopped; 1 1/2 teaspoons ground fenugreek seeds; 1 teaspoon paprika; 3/4 teaspoon turmeric; One 15-ounce package frozen peas, thawed (2 1/2 cups); 2 cups chopped cilantro; 3/4 cup plain yogurt; Salt; 1/2 teaspoon garam masala

Servings: persons

Six 1 1/4-pound eggplants
1/4 cup vegetable oil
2 teaspoons cumin seeds
1 large Spanish onion, minced
3 jalapenos, minced with some seeds
3 large garlic cloves, minced
2 1/2 tablespoons peeled, minced, fresh ginger
2 dried red chiles, broken
6 medium tomatoes, finely chopped
1 1/2 teaspoons ground fenugreek seeds
1 teaspoon paprika
3/4 teaspoon turmeric
One 15-ounce package frozen peas, thawed (2 1/2 cups)
2 cups chopped cilantro
3/4 cup plain yogurt
Salt
1/2 teaspoon garam masala

1
Preheat the oven to 500.
2
Put the eggplants on 2 rimmed baking sheets and pierce them all over with the tip of a small knife.
3
Bake for about 1 hour, or until the skin is blackened and the flesh is very soft.
4
Let cool slightly.
5
Peel off the skin and scrape the flesh into a large bowl.
6
Mash the eggplant coarsely.
7
Meanwhile, heat the oil in a large, deep skillet.
8
Add the cumin seeds and cook over high heat until they sizzle, about 10 seconds.
9
Add the onion and cook, stirring occasionally, until softened and starting to brown, about 10 minutes.
10
Add the jalapenos, garlic, ginger and red chiles and cook, stirring, until fragrant, about 3 minutes.
11
Add the tomatoes and boil until all the liquid has evaporated, about 8 minutes.
12
Add the fenugreek, paprika and turmeric and cook, stirring, until fragrant, about 3 minutes.
13
Stir in the eggplant and cook over low heat for 10 minutes to blend the flavors.
14
Add the peas and cook for 5 minutes longer.
15
Stir in the chopped cilantro and the yogurt and season with salt.
16
Transfer the eggplant to a bowl, sprinkle with the garam masala; serve hot.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Six 1 1/4-pound eggplants, 1/4 cup vegetable oil, 2 teaspoons cumin seeds, 1 large Spanish onion, minced, and more.

Yes, Creamy Eggplant with Green Peas 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.

That's it — enjoy your meal!

Creamy Eggplant with Green Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions