Exotic Brinjal (Spicy Eggplant) Recipe - Allrecipes.com
Exotic Brinjal (Spicy Eggplant) Recipe
  • READY IN 55 mins

Exotic Brinjal (Spicy Eggplant)

Recipe by  

"It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  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.
  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.
  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.
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Footnotes

  • Editor's Note
  • Kalonji (nigella seeds) are also called onion seeds because of their flavor, and are found in Asian grocery stores in small packets. These small, pointy black seeds are from a flower related to the garden flower love-in-a-mist.
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Reviews More Reviews

Jul 10, 2009

This is really a 4+. What a wonderful way to use eggplants! The recipe is easy, if you have the appropriate Indian spices on hand. I would agree with the former reviewer about bumping up the tomato and coconut. My eggplant turned out a bit tough-skinned. I've never cooked eggplant, so I wonder if it would be smart to peel it like a potato or cucumber? With rice, naan, and a salad, this would be a fabulous meal.

 
Mar 09, 2009

Very good, would definitely make again. I doubled the tomatoe puree and the coconut milk because I like these types of recipes a little saucier. Next time, I will probably substitute lamb or chicken for the eggplant for a different twist.

 

14 Ratings

Mar 29, 2010

Used two eggplants, fried in two batches. Used a small can of green chiles, omitted fenugreek, used onion powder (didn't have kalonji), 2/3 can tomato paste and water, and dried cilantro. Also doubled the coconut milk. Sprinkled with cashews, served over brown rice with naan. My mom dislikes Indian food and she LOVED this!! I was impressed by this recipe myself! Try it, it's delicious!!

 
Aug 20, 2012

This was my first attempt at Indian cooking and I have to say it was a huge success! This dish is absolutely delicious. Because I didn't have some of the spices on hand I used a good curry which I browned slightly in the skillet and the flavor was excellent. I did omit the oil using a nonstick skillet. I have to give this one 5 stars.

 
Aug 04, 2012

Pretty good. I tried it the first time with Asian eggplant. You don't need to sweat the eggplant nor do you need to remove the skin. I also tried it with run of the mill eggplant, sweated and skin removed, also good. :) IMO, coconut milk is not necessary to make this delish.

 
Jan 20, 2014

Luv it. Added some turkey meatballs and called it dinner! The coconut mild tames the spice. It's a keeper. :)

 
Jun 12, 2012

This dish is AWESOME. I didnt use the kalonji or fenugreek seed because I didnt have them but it still tastes really good.

 
May 30, 2014

I didn't have all the ingredients but just made up for what I missed. I had mostly what I needed and it was delicious and easy. It was a nice hearty dish too so I don't need to make any meat. I'll definitely make it again.

 

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Nutrition

  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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