Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.

Carolyn Casner
Source: EatingWell.com, July 2018

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Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.

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  • Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.

  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.

Tips

To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Nutrition Facts

246 calories; protein 4.7g; carbohydrates 28g; dietary fiber 11.2g; sugars 14.3g; fat 15g; saturated fat 1.8g; vitamin a iu 768.1IU; vitamin c 25.5mg; folate 94.1mcg; calcium 58.4mg; iron 1.5mg; magnesium 61.2mg; potassium 1022.4mg; sodium 450.1mg; thiamin 0.2mg.
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/28/2020
This gives restaurant quality results! I made it exactly as written except for adding 2 c cherry tomatoes instead of two chopped regular tomatoes because that's what my local farm had available. (I mashed the cherry tomatoes down with a pastry cutter after I put them in the pot to release the juice.) I wouldn't cut any corners on this recipe (avocado oil and garam masala are both a must!) Delicious! Read More
Rating: 5 stars
08/05/2019
This is delicious! I'm not sure why there aren't more reviews! Made it as is except the cilantro because I didn't have it but yum!! Read More
Rating: 5 stars
07/24/2018
It is absolutely amazingly delicious meal. I love Indian cuisine and this dish is Superb. I don't measure spices and always add a little more than what recipe calls for. I added 4-5 cloves of garlic half yellow and half red onion 1and 1/2 tbs of fresh ginger. At the end replaced lemon with lime juice. After adding the lime juce garam masala and cilantro I turned off the heat (no addittional cooking) and let the flavours blend all together on its on. Read More
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