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India Spiced Eggplant Recipe
|Eggplant/2 small eggplants||1 Large|
|Salad oil||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Minced fresh ginger||1 Tablespoon|
|Red onion||1 Medium, coarsely sliced|
|Green pepper||1⁄2 , seeded and coarsely chopped|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Tomato||1 Large, peeled and chopped|
|Water||1⁄4 Cup (4 tbs)|
|Coarsely chopped coriander||1⁄4 Cup (4 tbs) (Use Fresh)|
Serving size: Complete recipe
Calories 556 Calories from Fat 313
% Daily Value*
Total Fat 36 g54.7%
Saturated Fat 2.1 g10.4%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1982.5 mg82.6%
Total Carbohydrates 62 g20.7%
Dietary Fiber 29 g116%
Sugars 24.2 g
Protein 11 g22.3%
Vitamin A 107% Vitamin C 182.7%
Calcium 23.7% Iron 57.4%
*Based on a 2000 Calorie diet
Cut a slit in eggplant and scoop out pulp; discard large seed pockets, skin, and stem.
Coarsely chop pulp; place in a colander to drain.
Heat oil in a wide frying pan over medium heat.
Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato.
Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
Add water and bring to a simmer.
Reduce heat to low and simmer, uncovered, for 10 minutes.
Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
Just before serving, stir in coriander.