Indian spiced eggplant

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indian-spiced-eggplant
  • 6Servings
  • 20 mPrep Time
  • 25 mCook Time
  • 45 mReady In



Print Recipe

This authentic vegetarian Indian side dish packs a punch of flavour.

Credit by: KingOfChef

Ingredients

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Nutrients

525 kj ENERGY
10g FAT TOTAL
1g SATURATED FAT
2g PROTEIN
53.5mg SODIUM
5g CARBS (TOTAL)




Steps to cook

  • Step 1

    Place the eggplant cubes in a large colander and sprinkle liberally with salt. Set aside to drain for 10 minutes, then rinse the eggplant well and pat dry well with paper towel.

  • Step 2

    Heat the oil in a wok over medium heat. Add the ginger and spices and cook, stirring, for 2-3 minutes until fragrant. In batches, add the eggplant cubes and cook, stirring, for 5 minutes or until the eggplant has softened slightly. Return all the eggplant to the wok, then stir in the canned tomato and 1 cup (250ml) water. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until the eggplant is tender and the sauce has thickened. Season with salt, garnish with coriander and serve.

Tips & variations

  • Nigella seeds are available from Indian and Asian food shops.




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