India Spiced Eggplant Aubergine
Infuse your kitchen with the vibrant flavors of India with this India Spiced Eggplant Aubergine recipe, a warming vegetarian dish that’s both hearty and aromatic. Tender cubes of eggplant are simmered in a richly spiced tomato sauce featuring cumin, turmeric, garam masala, and a hint of fresh ginger for a fragrant medley of bold and earthy flavors. This dish is perfectly complemented by the freshness of chopped cilantro and can be tailored to your spice preference with optional red chili powder. Ready in just 45 minutes, it’s an ideal weeknight meal that pairs beautifully with steamed basmati rice or pillowy naan. Whether you call it eggplant or aubergine, this one-pot wonder is a delicious fusion of simplicity and traditional Indian spices—perfect for anyone looking to elevate their vegetarian recipe repertoire.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Yellow onion
- 4 finely minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 cup Canned diced tomatoes
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (optional) Red chili powder
- 0.25 cup Water
Instructions
Wash the eggplants and cut them into 1-inch cubes. Set them aside.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5 minutes, or until it turns golden brown.
Stir in the minced garlic and grated ginger. Cook for 1 minute until aromatic.
Add the ground turmeric, coriander, cumin, and garam masala. Stir well to coat the onions with the spices.
Add the diced tomatoes to the pan and cook for 5 minutes, stirring occasionally, until the tomatoes soften and form a sauce.
Add the eggplant cubes to the pan and mix well to coat them with the spiced tomato mixture.
Season with salt and red chili powder (if using), then pour in the water.
Cover the pan with a lid and let it simmer on low heat for 20-25 minutes, stirring occasionally, until the eggplant is tender and fully cooked.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or warm flatbread like naan or roti.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 33.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value 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.
