If you're looking for a flavorful and delicious way to prepare eggplant, look no further than this delectable spiced eggplant Indian-style recipe. This dish is a fusion of spices and fresh ingredients that come together to create a truly unforgettable culinary experience. Whether you're a seasoned chef or a beginner in the kitchen, this guide will provide you with the step-by-step instructions and tips you need to create an authentic and aromatic spiced eggplant dish that will delight your taste buds and leave you craving more.
Here are our top 6 tried and tested recipes!
EXOTIC BRINJAL (SPICY EGGPLANT)
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
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 EGGPLANT IN SPICY SAUCE
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
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
INSTANT POT INDIAN SPICY EGGPLANT
Inspired by the flavorful eggplant dish bhartha, this easy version skips the lengthy roasting and peeling steps and instead uses an instant pot to pre-cook the eggplant in 20 minutes.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot® and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
- Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
- Serve warm with rice if desired and sprinkle with cilantro and mint.
INDIAN-SPICED EGGPLANT
Categories Herb Vegetable Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 13
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.
SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)
I based this on how my mother makes it. She got it from our neighbors in the western part of India. Spice mix are guesstimates. Adjust to your taste
Provided by Sana7149
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make slits on the eggplant slices.
- Mix all the other ingredients ( spices) except the oil.
- Add about a tablespoon of water to wet the mix.
- Apply the spice mix on the eggplant slices.
- Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
- Turn over the eggplant slices and pour some more oil and fry.
- Complete with the remaining slices.
- Serve with Indian bread.
- Note: I try to use as much less oil as possible.
- Variation:.
- Cut up the eggplant into thin strips.
- Heat the oil.
- Put all the ingredients (except eggplant) and saute for 2-3 minutes.
- Add eggplant strips.
- Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
- Enjoy this easier version :).
Nutrition Facts : Calories 317.8, Fat 31.5, SaturatedFat 4.7, Sodium 26.8, Carbohydrate 10, Fiber 5, Sugar 3.3, Protein 2
INDIAN-SPICED EGGPLANT STACKS
Warm naan and some cucumbers make a nice accompaniment to this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.
- Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.
- Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.
- Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro.
Tips:
1. Choose the right eggplant: Look for eggplants that are small to medium in size, firm, and have smooth, shiny skin. Avoid eggplants that are too large or have blemishes, as they may be bitter. 2. Prepare the eggplant properly: Cut the eggplant into cubes or slices, and then sprinkle them with salt. Let them sit for 30 minutes to draw out the bitterness. Rinse the eggplant thoroughly before cooking. 3. Use a good quality oil: Coconut oil or mustard oil are traditional choices for cooking Indian dishes. They add a nice flavor to the dish. 4. Don't overcrowd the pan: When cooking the eggplant, make sure not to overcrowd the pan. This will prevent the eggplant from cooking evenly. 5. Cook the eggplant until it is tender: The eggplant should be cooked until it is tender, but not mushy. This usually takes about 10-12 minutes. 6. Add the spices and herbs: Once the eggplant is cooked, add the spices and herbs. Stir to combine and cook for a few minutes more. 7. Serve the eggplant with rice or bread: Spiced eggplant is traditionally served with rice or bread. It can also be served as a side dish or appetizer.Conclusion:
Spiced eggplant is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of fiber, vitamins, and minerals. This recipe is an easy and flavorful way to prepare eggplant. With its smoky flavor and tender texture, this dish is sure to be a hit at your next gathering. So next time you're looking for a new and exciting way to prepare eggplant, give this recipe a try. You won't be disappointed!
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