INDIAN-SPICED EGGPLANT STACKS
Warm naan and some cucumbers make a nice accompaniment to this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.
- Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.
- Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.
- Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more 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
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 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
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
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
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