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Spicy Indian Eggplant

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Indian
Spicy Indian Eggplant
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds, crushed
  • 1/2 teaspoon kalonji (onion seed)
  • 1/2 teaspoon sesame seeds
  • 1 (1/2 inch) piece fresh ginger root, chopped
  • 5 cloves garlic, chopped
  • 2 onions, peeled and finely chopped
  • 1 green chile pepper, seeded and chopped
  • 1/4 cup tomato puree
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon cilantro leaves
Instructions
1
Preheat the skillet by placing 2 tablespoons of oil over a moderately high heat setting, and sauté sliced eggplant until it develops a golden hue, approximately 5 minutes.
2
Remove the cooked eggplant from the skillet and transfer it to a clean surface; thoroughly wipe out the remaining oil with a paper towel.
3
Next, warm 6 tablespoons of oil in the same skillet over a lower heat setting. Introduce the spices - cumin, fenugreek, kalonji, and sesame seeds - into the skillet and cook until the cumin turns a golden color, roughly 2 minutes.
4
Gradually decrease the heat; add minced ginger and garlic to the skillet, allowing them to cook for a short time. Introduce chopped onions and green chile pepper into the skillet, then continue to cook and stir until the onion reaches a golden color, around 10 minutes.
5
Combine the tomato puree, chili powder, coriander, turmeric, and salt in the skillet. Cook over medium heat for 2 minutes or until the oil separates; then stir in the cooked eggplant. Cover the skillet and simmer until the eggplant is tender, approximately 5 minutes.
6
Introduce coconut milk into the skillet and stir until it blends with the other ingredients, heated through. Sprinkle chopped cilantro leaves over the dish.