I had this dish at an Indian restaurant and loved it so I wanted to recreate at home. After buying a beautiful eggplant at the local market, I was excited to give this recipe a try. However, this did not come out as good as I was hoping. Very bland, needed much longer cooking time than stated (not a big deal, just a note), and the eggplant was a bit bitter. On the plus side it was a very easy and healthy dish. I
Indian-Spiced Eggplant & Cauliflower Stew
Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.
33 Reviews for Indian-Spiced Eggplant & Cauliflower Stew
I made this for dinner tonight; it was absolutely delicious, quick and easy to make.
We had a jar of Simmer Sauce "Tikka Masala" so I used it rather than using my own spices. The results were terrific and it was really easy. . . .served over rice. I increased the amounts of ginger and garlic and added half of a hot yellow pepper based on other reviewers' comments. My husband asked me to save the recipe . . . that's pretty high praise!
I substituted yellow squash and zucchini for the eggplant and added some cayenne pepper, coriander, cumin, and ground pepper. I also added a bit more water to make it a little more stewy. I absolutely *love* this dish, it is going in my permanent recipe book.
Used 3 times the garam masala, added tblspn siracha and cooked it a long time at low heat after initial boil. Also added ckn broth, as it seemed bland after 20 minutes. I suspect a pungent pepper, like a green pepper, would enhance the overall flavor. Oh, and it seemed to demand salt-just didn't have that "hearty" flavor without more salt and ckn broth. Probably killed any healthy aspect, but tastes pretty good.