Dinner Tonight: Eggplant Baingan Kachri Recipe Recipe

Name: Dinner Tonight: Eggplant Baingan Kachri Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 1 teaspoon salt; 1/4 teaspoon ginger powder; 1 teaspoon turmeric powder; 4 teaspoons coriander powder; 1/2 teaspoon cumin powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon garam masala; 1/4 teaspoon dried red chili flakes; 1 tablespoon canola oil; 1 tablespoon olive oil

Servings: persons

1 eggplant
1 teaspoon salt
1/4 teaspoon ginger powder
1 teaspoon turmeric powder
4 teaspoons coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon ground black pepper
1/2 teaspoon garam masala
1/4 teaspoon dried red chili flakes
1 tablespoon canola oil
1 tablespoon olive oil

1
["Cut the eggplant crosswise into 1-inch slices. Score one side of the eggplants with an ""x"" about a half-inch deep. Sprinkle each slice with a little salt and set aside for 15 minutes.", "Meanwhile, mix together the spices.", "Pour the canola oil into a large skillet over medium heat. Wipe the salt off the eggplant slices and add them, cut side down, to the skillet. Cook for fifteen minutes.", "Turn the slices over and sprinkle each slice with the spice mix. Cook for 7 minutes.", "Turn the slices over, sprinkle with more of the spice mix, and cover the skillet. Cook for 10 minutes.", "Transfer the slices to a plate, sprinkle with a little more of the spice mix, and drizzle the olive oil on top."]

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* 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 11 ingredients. The key ingredients include: 1 eggplant, 1 teaspoon salt, 1/4 teaspoon ginger powder, 1 teaspoon turmeric powder, and more.

Yes, Dinner Tonight: Eggplant Baingan Kachri Recipe 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.

Dinner Tonight: Eggplant Baingan Kachri Recipe

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