Spicy Eggplant

Name: Spicy Eggplant
Cuisine: India
Ingredients: 800 g (1 lb 12 oz) eggplants (aubergines), cut into wedges 5 cm (2 inches) long; 400 g (14 oz) ripe tomatoes or 400 g (14 oz) tin chopped tomatoes; 400 g (14 oz) ripe tomatoes or 400 g (14 oz) tin chopped tomatoes; 2.5 cm (1 inch) piece of ginger, grated; 310 ml (1¼ cups) oil; 6 garlic cloves, crushed; ½ teaspoon kalonji (nigella seeds); 1 teaspoon fennel seeds; ¼ teaspoon ground turmeric; 1 tablespoon ground coriander; 1 teaspoon salt; ½ teaspoon cayenne pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This is a wonderful dish in which eggplant (aubergine) is cooked with pickling style spices. The eggplant can be served as part of an indian feast or as a spicy accompaniment. It is also good as a vegetarian main dish with rice and some yoghurt.

Ingredients

800 g (1 lb 12 oz) eggplants (aubergines), cut into wedges 5 cm (2 inches) long

Asia
India
Side dish
Main course
Gluten-free
Vegetarian

Method

Put the eggplant pieces in a colander, sprinkle them with salt and leave them for 30 minutes to allow any bitter juices to run out. Rinse, squeeze out any excess water, then pat dry with paper towels. If using fresh tomatoes, score a cross in the top of each and plunge into boiling water for 20 seconds. Drain and peel away from the cross. Roughly chop the tomatoes, discarding the cores and seed