Curried Eggplant with Tomatoes

Southern India

(14 votes)

2 pounds eggplant, preferably the slender oriental variety, sliced 1/4-inch thick
3 tablespoons oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds
1/4 teaspoon black mustard seeds
2 cups (about 1-1/2 pounds) chopped ripe tomatoes
2 teaspoons minced ginger
2 teaspoons minced garlic

Preheat a grill. Brush eggplant slices with half the oil and grill, turning once, until lightly browned.

Combine coriander, cumin, salt, cayenne pepper, and turmeric in a small dish. Set aside.

Heat remaining oil in a large skillet. Add fennel seeds and mustard seeds, and when they begin to pop (a few seconds), add tomatoes, ginger, garlic, and the spice mixture. Cook over medium-high heat, stirring constantly, until the mixture thickens and turns a slight orange color.

Add grilled eggplant and mix to combine with other ingredients. Cover and cook over medium-low heat about 10 minutes. Serve hot or at room temperature.

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