INSTANT POT INDIAN SPICY EGGPLANT
Inspired by the flavorful eggplant dish bhartha, this easy version skips the lengthy roasting and peeling steps and instead uses an instant pot to pre-cook the eggplant in 20 minutes.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot® and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
- Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
- Serve warm with rice if desired and sprinkle with cilantro and mint.
INDIAN EGGPLANT - BHURTHA
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
- Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g
EXOTIC BRINJAL (SPICY EGGPLANT)
It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.
Provided by meenal
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g
VIETNAMESE EGGPLANT WITH SPICY SAUCE
I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.
Provided by mariad3
Categories Side Dish Vegetables Eggplant
Time 36m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
- Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.
Nutrition Facts : Calories 273 calories, Carbohydrate 21.6 g, Fat 21.2 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 62 mg, Sugar 8.7 g
INDIAN EGGPLANT IN SPICY SAUCE
This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.
Provided by Bhagya
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
- Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
- Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g
INDIAN-SPICED EGGPLANT
Categories Herb Vegetable Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
- In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
- Remove skillet from heat and let eggplant stand, covered, 5 minutes.
- Serve eggplant sprinkled with fresh coriander.
INDIAN SPICED EGGPLANT (AUBERGINE)
Make and share this Indian Spiced Eggplant (Aubergine) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Trim ends off eggplant and cut into 1/4" thick rounds.
- Spray cookie sheet with cooking oil.
- Place eggplant on cookie sheet and spray with cooking oil.
- Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
- In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
- Quickly add the onion and saute until soft and translucent, about 5 minutes.
- Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
- Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)
I based this on how my mother makes it. She got it from our neighbors in the western part of India. Spice mix are guesstimates. Adjust to your taste
Provided by Sana7149
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make slits on the eggplant slices.
- Mix all the other ingredients ( spices) except the oil.
- Add about a tablespoon of water to wet the mix.
- Apply the spice mix on the eggplant slices.
- Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
- Turn over the eggplant slices and pour some more oil and fry.
- Complete with the remaining slices.
- Serve with Indian bread.
- Note: I try to use as much less oil as possible.
- Variation:.
- Cut up the eggplant into thin strips.
- Heat the oil.
- Put all the ingredients (except eggplant) and saute for 2-3 minutes.
- Add eggplant strips.
- Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
- Enjoy this easier version :).
Nutrition Facts : Calories 317.8, Fat 31.5, SaturatedFat 4.7, Sodium 26.8, Carbohydrate 10, Fiber 5, Sugar 3.3, Protein 2
SPICY INDIAN EGGPLANT SPREAD
A nice spread. You can easily adjust the heat by varying the amount of cayenne pepper. It smells wonderful while simmering! I found this recipe in the Sunday paper. Serve warm with pita, naan, tortilla or pita chips!
Provided by Starrynews
Categories Spreads
Time 50m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
- Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
- Stir eggplant and roast for an additional 5 minutes.
- Heat remaining oil in a skillet and add onion.
- Saute until onion is golden, then stir in garlic and ginger for just a moment.
- Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
- Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
- Simmer for 10 minutes, partially covered, before removing from heat.
- Stir in cilantro and salt, if desired.
- Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.
Nutrition Facts : Calories 200.1, Fat 14.4, SaturatedFat 1.9, Sodium 12.3, Carbohydrate 18.1, Fiber 8, Sugar 7.8, Protein 3.3
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