Exotic Brinjal (Spicy Eggplant)

Exotic Brinjal (Spicy Eggplant)

meenal

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

55 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 20
  1. 26 Ratings

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Most helpful positive review

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 tom...

Most helpful critical review

The sauce was great, but my eggplant turned out spongy and watery. Could be it was not a great eggplant - but TBH I always have trouble with eggplant. Why do I keep buying them? The sauce could...

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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 tom...

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 d...

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 c...

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 whi...

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. ...

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

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 sk...

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

Very good recipe. I had to make a few alterations. I did not have coconut milk, tomato puree, green chile pepper, or kalonji. I also added 1 pound of tofu and 1 cup of black beans. I friend the...

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