Exotic Brinjal (Spicy Eggplant)

Eggplant cubes are browned, then simmered with onions in a sauce fragrant with Indian spices.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 267 Calories

Ingredients

• 2 tablespoons vegetable oil
• 5 cloves garlic, chopped
• 6 tablespoons vegetable oil
• 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
• 1 (1/2 inch) piece fresh ginger root, chopped
• 2 onions, peeled and finely chopped
• 1 green chile pepper, seeded and chopped
• 1 tablespoon cilantro leaves
• 0.5 teaspoon ground turmeric
• 0.75 teaspoon salt
• 0.5 cup coconut milk
• 0.5 teaspoon chili powder
• 0.5 teaspoon ground coriander
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds, crushed
• 0.5 teaspoon kalonji (onion seed)
• 0.5 teaspoon sesame seeds
• 0.25 cup tomato puree

Recipe Instructions

Step 1

Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.

Step 2

Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.

Step 3

Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.