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Eggplant In Spicy Tomato Sauce

fast.cook's picture
Ingredients
  Eggplant 1 1⁄2 Pound (1 Large One Or 750 Grams)
  Vegetable oil 9 Tablespoon (Approximately)
  Ginger piece 1 , peeled
  Fresh ginger piece 1 , peeled and coarsely chopped
  Garlic 6 Clove (30 gm), peeled (Medium Sized)
  Fennel seeds 1 Teaspoon (Whole Ones)
  Cumin seeds 1 Teaspoon (Whole Ones)
  Tomatoes 3 Medium, chopped
  Ground coriander 1 Tablespoon
  Salt 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat the broiler.
2. Slice the eggplant into halve lengthwise and crosswise into 1 cm (1/2 inch) pieces.
3. Brush 3 tablespoons of the oil on every slice.

MAKING
4. Take a large broiling tray and arrange the eggplant in single layer.
5. Broil for 7 minutes or until browned, at 7 1/2 cm (3 inches) from heat source.
6. In the meantime, in food processor or blender, mix together ginger, garlic, and 3 tablespoons of water. Keep it aside.
7. In large skillet, heat remaining 6 tablespoons of oil over medium heat. Let it hot.
8. Add fennel and cumin seeds, and sizzle for 30 seconds or until seeds turn a shade darker.
9. Add ginger-garlic puree and cook for 1 minute. Keep stirring.
10. Add chopped tomatoes, coriander, salt, tumeric, and Cayenne, and bring to a simmer.
11. Cook, turn heat to low, and cook for 5 minutes.
12. Roll the browned eggplant slices in tomato sauce and simmer.
13. Cover and cook over low heat another for 3 to 5 minutes.

SERVING
14. Serve in a serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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