Indian Eggplant
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 teaspoon salt
- 1/4 cup water
- 6 cloves garlic
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 2 large eggplants
- 1- inch cube fresh ginger
- about 1/3 cup vegetable oil divided
- 1 teaspoon whole fennel seeds
- 1/2 teaspoon whole cumin seeds (or 3/4 teaspoon ground cumin)
- 2 cans diced tomatoes (i used the ones with roasted garli peeled and chopped.)
- Carbohydrate 70.5933041646156 g
- Cholesterol 0 mg
- Fat 2.57526999941674 g
- Fiber 38.6743593392655 g
- Protein 12.9434391660469 g
- Saturated Fat 0.409243333314506 g
- Serving Size 1 1 recipe (1177g)
- Sodium 32.9831666652184 mg
- Sugar 31.9189448253501 g
- Trans Fat 0.828573333223898 g
- Calories 303 calories
I usually peel the eggplant first if it has a thick skin, but that's a matter of personal preference.Cut eggplant into ½-3/4 inch slices, and brush one side of each eggplant slice with olive oil.Put the oiled side down and grill - either over an outside bbq or in a grill pan - over medium-high heat until softened; about 3 minutes.Brush the facing side with oil and then flip the eggplant slices over.Cool eggplant slices.In a small blender or food processor, combine ginger, garlic and water, and blender until almost smooth. (I usually add a little of the canned tomatoes to give the blender a little more to work with.Heat 1 tablespoon of oil in a large skillet. When hot, put the fennel and cumin seeds in the skillet and cook until they turn a few shades darker. This will only take a few seconds, so have the other ingredients ready. Pour in tomatoes, and add remaining spices. Stir and cook about 5 minutes to thicken slightly.Layer eggplant and sauce in a casserole dish, ending with sauce. Cover and bake at 325° for 20-30 minutes.Serve warm or cold.
