Rating: 4.5 stars
46 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

267 calories; protein 2.9g; carbohydrates 15.8g; fat 22.8g; sodium 344mg. Full Nutrition
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