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Indian spiced eggplant
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Flavorful authentic vegetarian Indian side dish.
Ingredients:
  • 2 eggplants, cut into 2cm cubes
  • 60ml sunflower oil
  • 4cm piece ginger, finely chopped
  • 2 tsp ground coriander
  • 1 1/2 tsp cumin seeds
  • 1 tsp nigella seeds (see note)
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp hot chilli powder
  • 1/2 tsp ground turmeric
  • 400g can chopped tomatoes
  • Chopped coriander leaves, to garnish
Instructions:
  • Place the eggplant cubes in a large colander, generously sprinkle with salt, let sit for 10 minutes to drain, rinse thoroughly, and pat dry with paper towels.
  • Heat oil in a wok over medium heat. Cook ginger and spices, stirring, until fragrant for 2-3 minutes. Add eggplant in batches, cook for 5 minutes until slightly softened. Return all eggplant to wok, stir in canned tomato and 1 cup (250ml) water. Bring to a boil, then simmer on low for 12-15 minutes until eggplant is tender and sauce thickens. Season with salt, garnish with coriander, and serve.

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