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.

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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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.

That's it — enjoy your meal!

India-Spiced Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions