India Spiced Eggplant Recipe
Ingredients
| 1 large eggplant or 2 small ones | ||
| Salad oil | 2 Tablespoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Minced ginger | 1 Tablespoon | |
| 1 medium size red onion, coarsely sliced | ||
| Turmeric | 1 Teaspoon | |
| 1/2 green pepper, seeded and coarsely chopped | ||
| Ground coriander | 2 Teaspoon | |
| 1 teaspoon each ground cumin, paprika, and salt | ||
| Black pepper | 1/4 Teaspoon | |
| Tomato | 1 Large, chopped | |
| Water | 1/4 Cup (16 tbs) | |
| Coriander | 1/4 Cup (16 tbs), chopped | |
Directions
Place whole eggplant in a shallow pan and bake in a 400° oven until very soft (about 50 minutes).
Cool slightly.
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.
Cool slightly.
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.
Chef
