Spiced Eggplant Aubergine
Elevate your dinner table with this bold and flavorful Spiced Eggplant Aubergine recipe, a tantalizing fusion of tender eggplants and aromatic spices. Perfect for lovers of globally inspired dishes, this vegan-friendly recipe combines golden-fried eggplant cubes with a fragrant medley of cumin, coriander, turmeric, smoked paprika, and chili flakes, all simmered in a rich tomato base. Ready in just 45 minutes, this dish delivers layers of savory warmth and pairs beautifully with fluffy rice, couscous, or warm flatbread for a satisfying meal. Garnished with fresh cilantro for a vibrant finishing touch, this easy-to-make dish is an irresistible way to add excitement to your weekly dinner rotation. Whether you're a fan of plant-based cooking or simply seeking a flavorful vegetable main, this dish promises to be a standout!
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Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 2 medium-sized, diced tomatoes
- 0.5 cup water
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
Instructions
Wash the eggplants and cut them into bite-sized cubes. Sprinkle with a little salt and set aside for 10 minutes to release moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant cubes in batches until golden brown and slightly tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the ground cumin, ground coriander, ground turmeric, smoked paprika, and red chili flakes. Stir for 30 seconds to toast the spices.
Add the diced tomatoes and cook until they break down into a thick sauce, about 5 minutes.
Return the fried eggplant to the skillet. Stir gently to coat the eggplant with the spice mixture.
Pour in 0.5 cup of water, season with salt and black pepper, and lower the heat. Cover and simmer for 10 minutes, stirring occasionally, until the eggplant is tender and the flavors are well combined.
Garnish with fresh cilantro before serving. Serve hot with rice, couscous, or flatbread.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1013 mg | 22% | |
*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.
