Aubergine or Eggplant is a large, purple and versatile vegetable used in many native cuisines around the world; Indian, Iranian, French and more. It is a great meat substitute due to its texture and flesh. Full of fibre and other health-giving properties, it is a great choice of food for toddlers as well as a full-on family meal!
In this post, I am cooking it the Northern-Indian way of first roasting the aubergine to get that smokey flavour, and then frying it with Indian spices without which Indian food would not be as magical. As fancy as this recipe sounds, all you will require is a little oil, a few spices, vegetables and a little time on your hands.
Some of India’s most beloved dishes are the simplest. Wouldn’t you agree??
- 1 large purple aubergine or eggplant*
- 1 small red onion
- 1 red tomato
- ¼ cup chopped coriander
- 4 garlic cloves crushed
- 1 tsp ginger paste
- 1 tbsp coriander powder
- 1-2 tsp cumin powder
- 1tsp salt
- 2 chopped green chillies (optional)
- ¼ cup oil
* Choose a bright coloured aubergine with no dent.
- Oil the aubergine on all sides. Place direct on medium to low flame and turn it from side to side, using a tong. Cook about 4 minutes on each side.
- After the aubergine has cooled down, peel off the skin. (If it is well smoked, it will easily come off)
- With a sharp knife cut the stem off and cut the aubergine lengthways to separate the flesh and check the inside carefully. (Check to see that there are no worms).
- Then roughly chop the flesh into small dice like shape.
- Pour some oil in a hot pan. Saute garlic and ginger until you see a slight colour change.
- Add onions, sauté for 3minutes. Add chillies, if you are using.
- Put in the tomatoes.
- Add salt, coriander powder and cumin powder.
- Add in the chopped eggplant flesh. Mix to combine all ingredients in the pan. Continue cooking for about 4-5minutes with lid on.
- Throw in some coriander leaves and leave some for garnish.
Follow my instagram for the video post of the recipe; priyams_kitchen