Exotic Brinjal (Spicy Eggplant)

Exotic Brinjal (Spicy Eggplant)

meenal 1

"It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it."
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55 m servings 267 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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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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  • Prep

  • Cook

  • 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.


  • 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.



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...

One of my new favorite recipes! So delicious and exotic. It's definitely not pretty, but I crave this recipe all the time!

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