Spicy Eggplant Slices with Variation Indian
Elevate your taste buds with this bold and flavorful Spicy Eggplant Slices with an Indian twist! Featuring thick rounds of tender eggplant infused with a vibrant spice blend—turmeric, Kashmiri red chili, coriander, cumin, and garam masala—this dish is a celebration of aromatic Indian flavors. Pan-fried to golden perfection and paired with a creamy garlic yogurt sauce, these eggplant slices achieve the perfect balance of heat and cooling richness. Freshly chopped cilantro adds a refreshing pop of color and flavor, making it an irresistible option for vegetarians or anyone craving something hearty and satisfying. Ready in just 35 minutes, this recipe serves as a standout side dish or a delightful main when paired with steamed rice or warm naan. Taste the magic of Indian-inspired cooking with this simple yet indulgent creation!
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Recipe Information
Ingredients
- 2 Eggplant (large)
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 2 tablespoons Lemon juice
- 4 tablespoons Vegetable oil
- 1 cup Plain yogurt
- 2 teaspoons Garlic (minced)
- 3 tablespoons Fresh cilantro (chopped)
Instructions
Wash the eggplants and slice them into 1/4-inch thick rounds. Lay the slices on a plate and sprinkle with 1 teaspoon of salt. Set aside for 10 minutes to draw out any bitterness.
In a small bowl, mix together turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and the remaining 0.5 teaspoon of salt. Add lemon juice to form a thick paste. Adjust with water if needed.
Pat the eggplant slices dry with a paper towel. Rub the spice paste generously on both sides of each slice.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Fry the eggplant slices in batches, cooking each side for 3-4 minutes or until golden brown and soft. Add more oil as needed for each batch.
In a separate bowl, whisk together plain yogurt and minced garlic. Add a pinch of salt and adjust the seasoning if needed.
Serve the fried eggplant slices warm, drizzled with the garlic yogurt sauce, and garnished with freshly chopped cilantro. Pair with steamed rice or warm naan for a complete meal.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 50.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 577 mg | 44% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3316 mg | 71% | |
*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.
