Ingredients and Weight:
- 3 large eggplants (1.5 lbs)
- 1 onion (1 cup, chopped)
- 3 tomatoes (2 cups, chopped)
- 4 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 green chilies (seeded and chopped)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/4 cup chopped cilantro
- Salt to taste
- Vegetable oil for frying
Preparation Time:
15 minutes
Cooking Time:
30-45 minutes
Difficulty Level:
2
Preparation Method Steps:
- Cut the eggplants into quarters, remove the seeds, and chop into bite-sized pieces. Sprinkle with salt and allow to rest for 15 minutes to draw out any bitterness. Rinse and pat dry.
- Heat a large skillet over medium heat. Add a drizzle of oil and fry the eggplant pieces until golden brown on all sides. Remove and set aside.
- In the same skillet, heat another drizzle of oil. Add the onion, tomatoes, garlic, ginger, and green chilies. Cook until the vegetables are softened and the tomatoes have broken down.
- Stir in the coriander powder, cumin powder, turmeric powder, and salt to taste. Cook for another minute, stirring constantly.
- Add the fried eggplant pieces and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the eggplants are tender and the curry has thickened.
- Garnish with chopped cilantro.
Nutritional Information:
- Calories: 150 per serving
- Carbohydrates: 18g
- Protein: 4g
- Fat: 8g
- Fiber: 4g
Dish Characteristics:
- Spicy, smoky, and flavorful
- Creamy and tender eggplants
- Rich and aromatic tomato and onion base
- Perfect for dipping with bread or rice
User Comments:
- "This dish is absolutely delicious! The eggplant is so tender and the spices are perfectly balanced."
- "I love the smoky flavor. It's like a cross between Indian and Mexican cuisine."
- "I'm not usually a fan of eggplant, but this dish changed my mind. It's creamy and flavorful, and the spices are amazing."
Special Precautions and Tips:
- For a vegetarian version, omit the vegetable oil and fry the vegetables in a nonstick skillet.
- If you don't have green chilies, you can substitute with 1/4 teaspoon of cayenne pepper.
- To save time, you can roast the eggplants in the oven instead of frying them.
