Indian Spiced Eggplant Aubergine
Elevate your weeknight dinner routine with this flavor-packed Indian Spiced Eggplant (Aubergine) recipe! Featuring tender cubes of eggplant infused with aromatic spices like garam masala, turmeric, and cumin, this vegan and gluten-free dish is a celebration of bold, authentic Indian flavors. The caramelized onions and a rich tomato base provide a luscious, melt-in-your-mouth texture, while a sprinkle of fresh cilantro adds a burst of color and freshness. Quick to prepare and absolutely irresistible, it pairs beautifully with steamed rice, fluffy naan, or warm roti, making it a versatile addition to your meal rotation. Perfect for spice lovers and a delicious way to make eggplant the star of your plate!
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Recipe Information
Ingredients
- 2 pieces Eggplants (Aubergines), medium-sized
- 3 tablespoons Oil (vegetable or mustard oil preferred)
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Red chili powder (adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander) leaves, chopped
- 0.25 cup Water
Instructions
Wash the eggplants and cut them into bite-sized cubes. Set aside.
Heat the oil in a large skillet or pan over medium heat.
Add the cumin seeds to the hot oil and cook until they begin to sizzle and release their aroma, about 30 seconds.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they break down into a thick paste, about 5-7 minutes.
Stir in the ground turmeric, coriander, cumin, garam masala, red chili powder, and salt. Mix well to combine the spices with the tomato-onion mixture.
Add the chopped eggplant to the pan and toss to coat in the spice mixture.
Pour in 1/4 cup of water, cover the pan with a lid, and cook on low to medium heat for 15-20 minutes, stirring occasionally, until the eggplant is tender and cooked through.
Adjust the seasoning if necessary and sprinkle the chopped cilantro leaves over the dish as garnish.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 34.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2417 mg | 51% | |
*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.
