India-Spiced Eggplant (Aubergine) Recipe

Name: India-Spiced Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants (2 small ones or 1 large); 2 tablespoons salad oil; ½ teaspoon cumin seed; 1 tablespoon fresh ginger, minced; 1 medium red onion, coarsely sliced; 1 teaspoon turmeric; 12 green pepper, seeded and coarsely chopped; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ¼ teaspoon black pepper; 1 large tomatoes, peeled and chopped; ¼ cup water; ¼ cup fresh coriander, coarsely chopped (cilantro)

Servings: persons

2 lbs eggplants (2 small ones or 1 large)
2 tablespoons salad oil
½ teaspoon cumin seed
1 tablespoon fresh ginger, minced
1 medium red onion, coarsely sliced
1 teaspoon turmeric
12 green pepper, seeded and coarsely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper
1 large tomatoes, peeled and chopped
¼ cup water
¼ cup fresh coriander, coarsely chopped (cilantro)

1
Place whole eggplant in a shallow pan and bake in a 400-degree oven until very soft (about 50 minutes).
2
Cool slightly.
3
Cut a slit in eggplant and scoop out pulp; discard large seed packets, skin, and stem.
4
Coarsely chop pulp; place in a colander to drain.
5
Heat oil in a wide frying pan over medium heat.
6
Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
7
Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato.
8
Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
9
Add water and bring to a simmer.
10
Reduce heat to low and simmer, uncovered, for 10 minutes.
11
Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
12
Just before serving, stir in coriander.

246

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 15 ingredients. The key ingredients include: 2 lbs eggplants (2 small ones or 1 large), 2 tablespoons salad oil, ½ teaspoon cumin seed, 1 tablespoon fresh ginger, minced, and more.

Yes, India-Spiced Eggplant (Aubergine) 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.

India-Spiced Eggplant (Aubergine)

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