India Spiced Eggplant Aubergine Recipes

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INDIAN SPICED EGGPLANT (AUBERGINE)



Indian Spiced Eggplant (Aubergine) image

Make and share this Indian Spiced Eggplant (Aubergine) recipe from Food.com.

Provided by Engrossed

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 (1 1/2 lb) eggplants
1 teaspoon mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon curry powder
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1 tablespoon olive oil
1 onion, chopped
1 cup tomato sauce or 2 cups cherry tomatoes
1 tablespoon molasses
2 garlic cloves, minced
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
fresh cilantro, to top chopped
cooking spray

Steps:

  • Preheat broiler.
  • Trim ends off eggplant and cut into 1/4" thick rounds.
  • Spray cookie sheet with cooking oil.
  • Place eggplant on cookie sheet and spray with cooking oil.
  • Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
  • In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
  • Quickly add the onion and saute until soft and translucent, about 5 minutes.
  • Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
  • Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY



South Indian Eggplant (Aubergine) Curry image

This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."

Provided by Ms B.

Categories     Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 22

1/2 cup dry coconut powder
3 tablespoons white poppy seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
4 tablespoons channa dal, roasted
1/2 cup roasted peanuts
12 small eggplants, about the size of an egg
1/4 cup oil, plus
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 cup onion, chopped
2 tablespoons ginger-garlic paste
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder, to taste
2 teaspoons kosher salt
2 cups fresh tomatoes, peeled seeded and chopped
1 1/2 cups water
2 teaspoons garam masala
3 tablespoons fresh coriander, chopped

Steps:

  • In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
  • Remove from pan to stop the cooking and cool.
  • Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
  • Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
  • In a food processor, process the peanuts until they are coarsely ground.
  • Wash and stem the eggplants.
  • Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
  • Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
  • In a separate pan, heat the 2 tablespoons of oil to medium hot.
  • Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
  • In a matter of seconds they will begin to pop - add the onions and stir.
  • When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
  • Stir the spices into the onion then add the tomatoes.
  • Stir in the tomatoes then add the coconut mixture along with the peanuts.
  • Add the eggplants and 1 cup of the water.
  • Stir and cook over low heat, covered for about 20 minutes.
  • Add water a little at a time to maintain a nice smooth consistency.
  • Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
  • Check to see that it is salted to your taste.
  • Put in a serving dish and garnish with the remaining chopped coriander.

Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3

INDIAN-SPICED EGGPLANT



Indian-Spiced Eggplant image

Categories     Herb     Vegetable     Vegetarian     Quick & Easy     Low Cal     Wheat/Gluten-Free     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh coriander

Steps:

  • In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
  • In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
  • Remove skillet from heat and let eggplant stand, covered, 5 minutes.
  • Serve eggplant sprinkled with fresh coriander.

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  • Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5min until liquid droplets form on top. Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
  • Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
  • Once the eggplant is soft and almost cooked through, add the turmeric, stir so it coats everything and cook for another minute.
  • Add the spice mix, vinegar and sugar and mix well so the sugar dissolves. Cook another couple minutes, scraping anything that had stuck to the bottom, until the liquid has basically disappeared. Remove from heat and allow to cool before serving or storing in a jar in the fridge.


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