Lake Palace Hotel'S Aubergine Recipe

Name: Lake Palace Hotel'S Aubergine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 inch fresh ginger cube of, peeled and coarsely chopped; 6 cloves garlic peeled; 1/4 cup water; 1 3/4 pounds eggplant 1 large or 2 small; 1 1/2 cups vegetable oil; 1 fennel seeds teapoon whole; 1/2 teaspoon kalonji or whole cumin seeds; 3 tomatoes mediums, peeled and inely chopped; 1 coriander seeds tablepoon ground; 1/4 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; 1 1/4 teaspoons salt

Servings: persons

1 inch fresh ginger cube of, peeled and coarsely chopped
6 cloves garlic peeled
1/4 cup water
1 3/4 pounds eggplant 1 large or 2 small
1 1/2 cups vegetable oil
1 fennel seeds teapoon whole
1/2 teaspoon kalonji or whole cumin seeds
3 tomatoes mediums, peeled and inely chopped
1 coriander seeds tablepoon ground
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt

1
Puree ginger and garlic in a food processor along with 1/4 cup of water.
2
Cut eggplant into 3/4 inch thick slices.
3
Et a sieve over a bowl.
4
Heat 1/2 cup of oil in a deep frying pan over medium-high heat.
5
When hot, cover the pan with eggplant slices in a single layer.
6
Turn the eggplant slices when browned.
7
Remove the slices from the pan once you've browned both sides and place them in the sieve.
8
Add 1/2 cup of oil to the frying pan and heat it.
9
Brown a second batch of eggplant slices. Continue until you've finished browning all eggplant slices.
10
Let the eggplant drain for an hour.
11
Heat 3 tablespoons of oil over medium heat.
12
When hot, put in fennel seeds, kalonji or whole cumin).
13
As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the choppe dtomato, ginger-garlic mixture, coriander, turmeric, cayenne and alt.
14
Sitr and cook for 5-6 minutes, mash the tomato with the back of a slotted spoon.
15
Turn the heat up slightly and continue to stir and cook until the spice mixture resembles thick paste.
16
Place the fried eggplant slices into the mixture.
17
Cook on medium-low heat for 5 minutes.
18
Cover the pan, turn the heat to very low and cook another 5-10 minutes.
19
Lift the eggplant out of the pan with a slotted spoon to serve.
20
If you wish to serve it cold, you may store the dish with all its oil in the refrigerator.

889

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 12 ingredients. The key ingredients include: 1 inch fresh ginger cube of, peeled and coarsely chopped, 6 cloves garlic peeled, 1/4 cup water, 1 3/4 pounds eggplant 1 large or 2 small, and more.

Yes, Lake Palace Hotel'S Aubergine falls under the General 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!

Lake Palace Hotel'S Aubergine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions