Best 7 Indian Spiced Eggplant Aubergine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indian spiced eggplant aubergine is a delectable dish that tantalizes the taste buds with its vibrant flavors and aromatic spices. Originating from the culinary traditions of the Indian subcontinent, this dish showcases the versatility of eggplant, also known as aubergine, and the culinary prowess of Indian cuisine. The eggplant, with its soft and spongy texture, absorbs the rich spices and flavors, creating a dish that is both hearty and satisfying. Whether you are a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating an authentic Indian spiced eggplant aubergine dish that will surely impress your family and friends.

Let's cook with our recipes!

EXOTIC BRINJAL (SPICY EGGPLANT)



Exotic Brinjal (Spicy Eggplant) image

It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.

Provided by meenal

Categories     Side Dish     Vegetables     Eggplant

Time 55m

Yield 6

Number Of Ingredients 18

2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves

Steps:

  • Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  • Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  • Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g

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.

GOAN SPICED AUBERGINES



Goan Spiced Aubergines image

The crunchiness of this aubergine snack is mainly due to the rice flour added to the gram flour batter.

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

2 medium aubergines (eggplants), washed and cut into 1/4-inch rounds
Kosher salt, as needed
6 tablespoons gram flour (chickpea flour)
3 teaspoons rice flour
1/2 teaspoon red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons dried mango powder*
6 ounces cold water
1 tablespoon vegetable oil, plus more for frying, divided
15 fresh curry leaves, to garnish, optional**

Steps:

  • Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
  • Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
  • Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
  • Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
  • Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
  • To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.

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.

WEST INDIAN SPICED AUBERGINE CURRY



West Indian spiced aubergine curry image

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Provided by GF member Kish Gandhi

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 large aubergine
2 tbsp tomato purée
½ green chilli , finely chopped
1cm piece ginger , peeled and finely chopped
2 tsp caster sugar
½-1 tbsp rapeseed oil
3 spring onions , chopped
½ bunch of coriander , shredded
cooked rice , natural yogurt, roti and lime wedges, to serve

Steps:

  • Mix the dry spices and 1 tsp salt together in a bowl and set aside.
  • Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
  • Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
  • Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 2.5 milligram of sodium

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 EGGPLANT IN SPICY SAUCE



Indian Eggplant in Spicy Sauce image

This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.

Provided by Bhagya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 10

1 large eggplant
2 tablespoons olive oil, divided
5 dried red chile peppers, or to taste
1 tablespoon dry garbanzo beans (Bengal gram)
1 tablespoon ground coriander
1 teaspoon mustard seeds
1 red onion, chopped, or more to taste
½ cup tamarind paste
1 teaspoon ground turmeric
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
  • Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
  • Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g

Tips:

  • Choose the right eggplant. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or cuts.
  • Cut the eggplant properly. To prevent the eggplant from absorbing too much oil, cut it into thin slices or cubes. You can also salt the eggplant before cooking to help draw out some of the moisture.
  • Use a good quality oil. Olive oil or coconut oil are both good choices for cooking eggplant. Avoid using vegetable oil, as it can make the eggplant taste greasy.
  • Don't overcrowd the pan. When cooking eggplant, it's important to not overcrowd the pan. This will prevent the eggplant from cooking evenly and will make it more likely to stick to the pan.
  • Cook the eggplant until it is tender. Eggplant should be cooked until it is tender but still has a slight bite to it. Overcooking the eggplant will make it mushy.
  • Season the eggplant well. Eggplant has a mild flavor, so it's important to season it well. You can use a variety of spices, herbs, and sauces to flavor eggplant.

Conclusion:

Indian spiced eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and is also a healthy and affordable meal. With its bold flavors and easy preparation, Indian spiced eggplant is a surefire hit with everyone who tries it.

Related Topics