Exotic Brinjal (Spicy Eggplant)

Name: Exotic Brinjal (Spicy Eggplant)
Prep time: 30 min
Cook time: 25 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 (1 1/4 pound) eggplant, cut into 1-inch cubes; 6 tablespoons vegetable oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon fenugreek seeds, crushed; 1/2 teaspoon kalonji (onion seed); 1/2 teaspoon sesame seeds; 1 (1/2 inch) piece fresh ginger root, chopped; 5 cloves garlic, chopped; 2 onions, peeled and finely chopped; 1 green chile pepper, seeded and chopped; 1/4 cup tomato purée; 1/2 teaspoon chili powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 3/4 teaspoon salt; 1/2 cup coconut milk; 1 tablespoon cilantro leaves

⏱️ Ready in 55 min 🥄 Prep 30 min 🔥 Cook 25 min 👥 6 servings 👁️ 8 views

Exotic Brinjal (Spicy Eggplant) is an impressive lunch you can prepare in just 55 minutes. Made with 2 tablespoons vegetable oil, 1 (1 1/4 pound) eggplant, cut into 1-inch cubes, 6 tablespoons vegetable oil, ½ teaspoon cumin seeds and ½ teaspoon fenugreek seeds, crushed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 30 min

Cook 25 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 267

% Daily Value*

Total Fat 22.8g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 344mg 15%

Total Carbohydrate 15.8g 6%

Dietary Fiber 4.6g 16%

Total Sugars 8.7g

Protein 2.9g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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 purée, 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.