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India Spiced Eggplant

India Spiced Eggplant recipe image
This Indian-inspired dish features tender baked eggplant simmered with a fragrant blend of cumin, turmeric, and paprika. It is combined with sweet onions, fresh ginger, and tomatoes for a deeply savory and comforting main course. The dish is finished with fresh cilantro to brighten the rich, spiced flavors.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 151.2
Dietary: Gluten-free, Vegetarian
Description
This Indian-inspired dish features tender baked eggplant simmered with a fragrant blend of cumin, turmeric, and paprika. It is combined with sweet onions, fresh ginger, and tomatoes for a deeply savory and comforting main course. The dish is finished with fresh cilantro to brighten the rich, spiced flavors.
Ingredients
  • 2 lbs Eggplant
  • 1 teaspoons Ground cumin
  • 2 tablespoons Salad oil
  • 1 teaspoons Paprika
  • 1/2 teaspoons Cumin seeds
  • 1 teaspoons Salt
  • 1 tablespoons Fresh ginger, minced
  • 1/4 teaspoons Black pepper
  • 1 medium Red onion 1 Tomato (large)
  • 1 teaspoons Turmeric
  • 1/4 cups Water
  • 1/2 Green Pepper
  • 1/4 cups Fresh cilantro, chopped
  • 2 teaspoons Ground coriander
Directions
  1. 1
    Place whole eggplant in a shallow pan and bake in a 400F (204C).
  2. 2
    oven until very soft, about 50 minutes.
  3. 3
    Alternatively, prick with a fork,
  4. 4
    set on paper toweling, and microwave, uncovered, at 100% for 18-20 minutes.
  5. 5
    Cool slightly.
  6. 6
    Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin.
  7. 7
    Coarsely chop.
  8. 8
    (Some people prefer to leave the skin on and
  9. 9
    chop the eggplant into 1" cubes.)
  10. 10
    Set in a colander to
  11. 11
    drain .
  12. 12
    Coarsely slice red onion.
  13. 13
    Mince ginger.
  14. 14
    Heat oil in a wide frying pan over medium heat.
  15. 15
    Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
  16. 16
    Coarsely chop tomato and seeded green pepper.
  17. 17
    Add to onion mixture along with turmeric, coriander, ground cumin, paprika, salt, and pepper.
  18. 18
    Cook, stirring occasionally, for 5 minutes.
  19. 19
    Add water and bring to a simmer.
  20. 20
    Reduce heat to low and simmer for 10 minutes.
  21. 21
    Stir in chopped eggplant and cook for 5 minutes just to heat through and blend flavors.
  22. 22
    Just before serving, stir in coarsely chopped cilantro

Nutrition Facts

Servings 6

Amount Per Serving
Calories 151.2kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 9.7mg1%
Total Carbohydrate 19.2g7%
Dietary Fiber 9.0g36%
Sugars 9.6g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, black, blending, chopped, cilantro, coriander, cumin, eggplant, fresh, frying, ginger, ground, india, international, large, main, microwave, minced, oil, onion
Read it online: https://www.chefs-mate.com/recipe/india-spiced-eggplant-2/