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Spiced Eggplant Indian Style

Spiced Eggplant Indian Style

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This simple recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dahl.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
  3. 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.
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Reviews

TINAPEACOCK
47
5/2/2007

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 and 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
43
1/15/2007

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 close 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.

ELLA CRONIN
29
12/28/2003

Absolutley faboulous receipe!!!!! Worth a try and not a lot of prep involved. Beautifull!