India Spiced Eggplant (Aubergine)

Eggplant is native to India and is commonly used in Indian cuisine. It is known for its rich and creamy texture when cooked.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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India Spiced Eggplant (Aubergine)

Cooking Method: Frying Cuisine: Indian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 1 piece Onion
• 2 piece Tomato
• 4 clove Garlic
• 1 inch Ginger
• 2 piece Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 3 tablespoon Oil
• 2 tablespoon Fresh coriander leaves

Instructions

1. Cut the eggplant into small cubes.
2. Heat oil in a pan and fry the eggplant until golden brown. Remove and keep aside.
3. In the same pan, add more oil if needed and sauté the chopped onion until translucent.
4. Add ginger, garlic, and green chili. Cook for another minute.
5. Add the chopped tomatoes and cook until they are soft.
6. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
7. Add the fried eggplant and mix until well coated with the spices.
8. Cook for another 5 minutes, stirring occasionally.
9. Sprinkle garam masala and garnish with fresh coriander leaves.
10. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.