Exotic Brinjal (Spicy Eggplant)

Exotic Brinjal (Spicy Eggplant)

9 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
meenal
Recipe by  meenal

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (9)

Rate This Recipe
ranger
12

ranger

This is really a 4+. What a wonderful way to use eggplants! The recipe is easy, if you have the appropriate Indian spices on hand. I would agree with the former reviewer about bumping up the tomato and coconut. My eggplant turned out a bit tough-skinned. I've never cooked eggplant, so I wonder if it would be smart to peel it like a potato or cucumber? With rice, naan, and a salad, this would be a fabulous meal.

sanderson3
9

sanderson3

Very good, would definitely make again. I doubled the tomatoe puree and the coconut milk because I like these types of recipes a little saucier. Next time, I will probably substitute lamb or chicken for the eggplant for a different twist.

crystalrose2112
7

crystalrose2112

Used two eggplants, fried in two batches. Used a small can of green chiles, omitted fenugreek, used onion powder (didn't have kalonji), 2/3 can tomato paste and water, and dried cilantro. Also doubled the coconut milk. Sprinkled with cashews, served over brown rice with naan. My mom dislikes Indian food and she LOVED this!! I was impressed by this recipe myself! Try it, it's delicious!!

More Reviews

Similar Recipes

Szechuan Spicy Eggplant
(118)

Szechuan Spicy Eggplant

Spicy Eggplant
(73)

Spicy Eggplant

Crispy Eggplant with Spicy Tomato Sauce
(50)

Crispy Eggplant with Spicy Tomato Sauce

Spiced Eggplant Indian Style
(18)

Spiced Eggplant Indian Style

Penne with Eggplant
(12)

Penne with Eggplant

Spicy Shrimp (Chingri Maach)
(9)

Spicy Shrimp (Chingri Maach)

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Crispy Eggplant with Spicy Tomato Sauce

>

next recipe:

Bitter Melon and Brinjal (Eggplant) Relish