Thai Spiced Eggplant Recipe

Name: Thai Spiced Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon coriander powder; Salt and ground black pepper, to taste; 1 Globe eggplant, or 4 Chinese eggplants; 2 tablespoons peanut oil, divided; 1 tablespoon butter; 1 teaspoon minced jalapeno; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 tablespoon minced white onion; 1/4 cup tomato concassee; 1 teaspoon sugar; 1/2 tablespoon cumin powder; 1 tablespoon cilantro, chiffonade

Servings: persons

1/2 tablespoon coriander powder
Salt and ground black pepper, to taste
1 Globe eggplant, or 4 Chinese eggplants
2 tablespoons peanut oil, divided
1 tablespoon butter
1 teaspoon minced jalapeno
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced white onion
1/4 cup tomato concassee
1 teaspoon sugar
1/2 tablespoon cumin powder
1 tablespoon cilantro, chiffonade

1
With a fork, poke eggplant several times.
2
Rub with 1 tablespoon of peanut oil.
3
Grill until completely tender.
4
Remove pulp from the charred skin and rough chop the pulp.
5
In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter.
6
Over medium heat, saute the jalapeno, garlic, ginger and onion until glossy and aromatic, about 2 minutes.
7
Add the tomato and eggplant pulp.
8
Stir until well blended.
9
Add the sugar, cumin and coriander.
10
Season to taste with salt and pepper.
11
Cook over low heat for about 15 minutes, stirring occasionally.
12
Taste and correct seasoning with salt and pepper.
13
Turn off heat and stir in cilantro.
14
Use as needed.

kcal

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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 13 ingredients. The key ingredients include: 1/2 tablespoon coriander powder, Salt and ground black pepper, to taste, 1 Globe eggplant, or 4 Chinese eggplants, 2 tablespoons peanut oil, divided, and more.

Yes, Thai Spiced Eggplant 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.

Thai Spiced Eggplant

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