Spicy eggplant recipe from India
Cook time
Total time
Serves: 6
  • 1¾ pounds eggplant, cut into wedges about 2 inches long
  • 13 ounce can diced tomatoes
  • 1 inch piece of ginger, grated
  • 6 garlic cloves, crushed
  • 1¼ cups vegetable oil
  • 1 teaspoon fennel seeds
  • ½ teaspoon kalonji (nigella seeds)
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  1. Place the eggplant pieces in a colander, sprinkle with salt and let sit for 30 minutes to drain
  2. Rinse the eggplant and squeeze gently to remove excess liquid
  3. Pat dry and set aside
  4. In a food processor, combine ⅓ of the tomatoes with the ginger and garlic
  5. Purée until smooth and set aside
  6. Heat ½ cup of the oil in a large, deep, heavy-bottomed frying pan
  7. When hot, add as many of the eggplant slices as will fit in one layer
  8. Cook over a medium heat until brown on both sides (about ten to twelve minutes) turning as needed
  9. Transfer to a strainer set over a bowl to drain
  10. Repeat with the remaining slices, adding the remaining oil as required
  11. Combine the fennel seeds with the kalonji and any oil remaining in the pan
  12. Cover and heat over a medium heat for about thirty seconds or until the seeds begin to pop
  13. Add the tomato mixture and all the remaining ingredients except the eggplant
  14. Cook for about six minutes until the sauce becomes thick and fairly smooth
  15. Carefully add the eggplant slices, keeping the pieces whole
  16. Cover the pan and simmer over a low heat for about ten minutes
  17. Serve either warm or cold
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/spicy-eggplant-recipe/