Spicy Eggplant Aubergine
Indulge your taste buds with this Spicy Eggplant Aubergine recipe, a vibrant and flavorful vegetarian dish that’s perfect for spice lovers. Tender, sautéed cubes of eggplant are simmered in a rich, aromatic tomato-based sauce infused with cumin, coriander, smoked paprika, and a warming touch of cayenne pepper. The addition of fresh ginger and garlic elevates the dish, while a sprinkle of chili flakes provides just the right level of heat. With a prep time of just 15 minutes, this recipe is surprisingly easy to make and can be served as a show-stopping side dish with rice or flatbread, or as a satisfying main course. Garnish with fresh cilantro for a bright, herbaceous finish. Whether you're craving Indian-inspired comfort food or a new way to enjoy eggplants, this recipe delivers bold flavors in every bite. Keywords: spicy eggplant recipe, aubergine curry, vegetarian main course, easy eggplant dish, flavorful tomato sauce.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 1 14-ounce can canned diced tomatoes
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.25 cup water
Instructions
Wash the eggplants and cut them into bite-sized cubes. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the eggplant cubes and sauté until softened and lightly browned, about 8-10 minutes. Remove the eggplants from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan, cooking for 1 minute until fragrant.
Stir in the ground cumin, ground coriander, smoked paprika, cayenne pepper, turmeric powder, and red chili flakes. Allow the spices to toast for 30 seconds.
Add the canned diced tomatoes, water, sugar, and salt to the pan. Stir well to combine.
Return the sautéed eggplant cubes to the pan and mix them with the sauce, ensuring they are evenly coated.
Reduce the heat to low, cover the pan, and allow the dish to simmer for 10-12 minutes, stirring occasionally. Adjust the seasoning with more salt or spices if needed.
Garnish with chopped cilantro before serving, if desired.
Serve hot as a side dish with rice or warm flatbread, or enjoy it on its own as a flavorful vegetarian main course.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 656 mg | 14% | |
*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.
