Monday, May 5, 2014

Indian Style Spicy Eggplant

Eggplants make a great side dish or a main vegetarian course.  This aubergine is treated with the familiar Indian flavors of coriander and turmeric.  The eggplant is first lightly browned then simmered in a delightful tomato-ginger-garlic puree spiced with fennel, nigella, coriander, turmeric and cayenne pepper.

Servings: 2
Prep Time: 30 minutes
Cooking Time: 30 minutes
Special Tools: Food Processor or Blender


1 Large Eggplant (about 12 oz.) cut into 1/4 inch thick strips
2 Large Tomatoes
1 Inch Ginger chopped
6 Garlic Cloves
3 Tablespoons Olive Oil
1 Teaspoon Fennel Seeds
1/2 Teaspoon Nigella Seeds
1 Tablespoon Ground Coriander
1/4 Teaspoon Turmeric
1/2 Teaspoon Cayenne Pepper

Place the eggplant strips in a colander and sprinkle them with salt. Toss to coat and set aside for 30 minutes.  Afterwards rinse the eggplant under cold water and pat dry with paper towels.

Cut small slits to form an "X" at the bottom of each tomato.  Submerge the tomatoes in boiling water to cook for 2 minutes.   Transfer the tomatoes to a bowl of cold water to cool.   Peel the tomato with your fingers by using the slits to strip off the skin.   Place the tomatoes in a food processor or blender along with the garlic and ginger.  Puree the ingredients and set aside.

In large skillet place the olive oil over medium high heat.  Fry the eggplant in batches to brown on all sides.  Set the fried eggplant aside.

Add the fennel seeds and nigella seeds  skillet and cover until the seeds begin to pop (15 seconds). Lower the heat to low and add the tomato-ginger-garlic puree to the skillet along with the coriander, turmeric and cayenne pepper to the pan.  Let simmer for 2 minutes.  Carefully layer the eggplant over the sauce and cover the pan to simmer for another 10 minutes.

Serve the eggplant as a side dish or main course with a side of basmati rice.  Enjoy.

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