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EatSmarter exclusive recipe

Indian Eggplant

with Seven Spices

Recipe development: EAT SMARTER
Indian Eggplant

Indian Eggplant - A vegetarian dish that delights with a lot of flavor

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202
calories
Calories
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4
elongated slender eggplants (about 250 grams)
8
Tomatoes (500 grams)
4
3
½ teaspoon
1 teaspoon
1 teaspoon
4 tablespoons
1 teaspoon
2 teaspoons
1 stalk
1 teaspoon
1 ¾ cups
5 sprigs
11 ounces
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Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid, 1 Fork

Preparation steps

Step 1/9
Indian Eggplant preparation step 1

Rinse eggplant, wipe dry, trim and cut in half lengthwise. Rub cut surfaces lightly with salt and leave for 15 minutes.

Step 2/9
Indian Eggplant preparation step 2

Meanwhile, rinse the tomatoes, cut into quarters, remove the stems and remove the seeds. Coarsely chop the flesh. Peel the onions and cut into 1 cm (approximately 1/2 inch) cubes. Peel and chop garlic.

Step 3/9
Indian Eggplant preparation step 3

Mix chili powder, ginger and turmeric in a small bowl.

Step 4/9
Indian Eggplant preparation step 4

Heat 2 tablespoons oil in a heavy skillet. Pat eggplant dry and fry in hot oil 1 minute, then turn to cook and take out of skillet after 30 seconds.

Step 5/9
Indian Eggplant preparation step 5

Heat the remaining oil. Add coriander, mustard seeds, cumin and cinnamon stick and fry briefly.

Step 6/9
Indian Eggplant preparation step 6

Add onions and garlic and cook 2 minutes, stirring.

Step 7/9
Indian Eggplant preparation step 7

Add tomatoes and mixed spices from the bowl and sauté 1 minute.

Step 8/9
Indian Eggplant preparation step 8

Pour broth into the skillet, put in eggplant again, cover and simmer over medium heat for 20 minutes.

Step 9/9
Indian Eggplant preparation step 9

Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt and season with some salt and pepper. Transfer eggplant from the skillet onto a plate. Season the sauce with salt, pepper and a little vinegar and pour over the eggplant. Serve with mint yogurt.