Spicy Indian Eggplant Spread Recipe

Name: Spicy Indian Eggplant Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cubed; 5 tablespoons vegetable oil, divided; 1 large onion, chopped; 3 large garlic cloves, minced; 2 tablespoons fresh ginger, minced; 1 tablespoon garam masala; 2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper (to taste); 1 (14 1/2 ounce) can petite diced tomatoes; 1/2 cup water; 1/3 cup fresh cilantro, chopped; salt, to taste

Servings: persons

2 eggplants, cubed
5 tablespoons vegetable oil, divided
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon garam masala
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (to taste)
1 (14 1/2 ounce) can petite diced tomatoes
1/2 cup water
1/3 cup fresh cilantro, chopped
salt, to taste

1
Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
2
Place on bottom rack of oven and turn oven onto 400u00b0F Roast for 20 minutes, until golden brown.
3
Stir eggplant and roast for an additional 5 minutes.
4
Heat remaining oil in a skillet and add onion.
5
Saute until onion is golden, then stir in garlic and ginger for just a moment.
6
Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
7
Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
8
Simmer for 10 minutes, partially covered, before removing from heat.
9
Stir in cilantro and salt, if desired.
10
Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.

325

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 12 ingredients. The key ingredients include: 2 eggplants, cubed, 5 tablespoons vegetable oil, divided, 1 large onion, chopped, 3 large garlic cloves, minced, and more.

Yes, Spicy Indian Eggplant Spread 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.

Spicy Indian Eggplant Spread

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