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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

266.8 calories; 2.9 g protein; 15.8 g carbohydrates; 0 mg cholesterol; 344 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/10/2009
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. Read More
(22)

Most helpful critical review

Rating: 1 stars
03/23/2019
My husband and I both did not like this recipe. Will not make again. I cannot even explain why we didn't like it. I love Indian food. I am trying to find other ways to cook eggplant besides Rattatouie. Read More
41 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/10/2009
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. Read More
(22)
Rating: 4 stars
07/10/2009
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. Read More
(22)
Rating: 5 stars
03/29/2010
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!! Read More
(15)
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Rating: 4 stars
03/09/2009
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. Read More
(11)
Rating: 5 stars
08/20/2012
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. Read More
(6)
Rating: 5 stars
05/30/2014
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. Read More
(4)
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Rating: 4 stars
08/04/2012
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. Read More
(2)
Rating: 5 stars
02/09/2015
One of my new favorite recipes! So delicious and exotic. It's definitely not pretty but I crave this recipe all the time! Read More
(2)
Rating: 5 stars
01/20/2014
Luv it. Added some turkey meatballs and called it dinner! The coconut mild tames the spice. It's a keeper.:) Read More
(2)
Rating: 5 stars
06/12/2012
This dish is AWESOME. I didnt use the kalonji or fenugreek seed because I didnt have them but it still tastes really good. Read More
(2)
Rating: 1 stars
03/23/2019
My husband and I both did not like this recipe. Will not make again. I cannot even explain why we didn't like it. I love Indian food. I am trying to find other ways to cook eggplant besides Rattatouie. Read More