“This simple recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dahl.” - by sal
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
- Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
Nutrition
Amount Per Serving (4 total)
- Calories
- 533 cal
- 27%
- Fat
- 39.7 g
- 61%
- Carbs
- 44.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"This is a good, easy recipe to use up eggplant. In an attempt to keep this low-fat, I did not add the clarified butter. I cooked the onions and tomatoes with Pam butter flavored spray, added garlic an..." See mored a bit of salt. I also used much more spice than called for. Served it over brown rice and it really was tasty and very healthy. The leftovers were even better."
Christine Margaret
"This is so simple, delicious and easy to make. I didn't bake the eggplant, I just sauteed it with the onions and I used safflower oil instead of clarified butter. I added the fresh tomatoes very clo..." See morese to the end of cooking and just cooked them very lightly so they gave a little texture to the dish. I also used 5 really heaped teaspoons of cilantro seeds and ground them lightly so they were very pungent. Thank you for this recipe I'll definitely make it again."
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