Fiery Indian Eggplant with Coconut Infusion

Recipe Collection: Dinner

Fiery Indian Eggplant with Coconut Infusion transforms your dinner with a vegetarian dish that showcases the rich flavors of Indian cuisine. This recipe features tender eggplant simmered in a spicy coconut sauce, perfect for those who love bold, aromatic dishes. Ideal for serving over rice or grains, it’s a versatile addition to your meal rotation.

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Overview

This Spicy Indian Eggplant with Aromatic Coconut Sauce is a delightful dish that transforms the humble eggplant into a flavorful masterpiece. Infused with a blend of spices and enriched with creamy coconut milk, this dish is perfect for those who appreciate the bold flavors of Indian cuisine. Serve it over rice or your favorite grain for a complete meal.

Diet Type

Vegetarian

Allergies

Coconut

Cuisine

Indian

Serving Size: 6

Cooking Time: 55 minutes

Ingredients

• 2 Tablespoons (tbsp) vegetable oil
• 1.25 Pounds (lb) eggplant, divided
• 6 Tablespoons (tbsp) vegetable oil
• 0.5 Teaspoons (tsp) cumin seeds
• 0.5 Teaspoons (tsp) fenugreek seeds, ground
• 0.5 Teaspoons (tsp) kalonji
• 0.5 Teaspoons (tsp) sesame seeds
• 1 0.5 Inch piece fresh ginger root, minced
• 5 Cloves garlic, minced
• 2 Medium onions, peeled
• 1 Whole green chile pepper, minced
• 0.25 Cups tomato, pureed
• 0.5 Teaspoons (tsp) chili powder
• 0.5 Teaspoons (tsp) coriander, ground
• 0.5 Teaspoons (tsp) turmeric, ground
• 0.75 Teaspoons (tsp) salt
• 0.5 Cups coconut milk
• 1 Tablespoon (tbsp) cilantro leaves, minced

Steps

1. Heat 2 tablespoons of vegetable oil over medium-high heat in a large skillet. Add the eggplant cubes and fry until golden brown, about 5 minutes. Remove the eggplant from the skillet and set aside. Wipe out the skillet with a paper towel.
2. In the same skillet, heat 6 tablespoons of vegetable oil over medium heat. Add the cumin seeds, fenugreek seeds, kalonji, and sesame seeds. Cook until the cumin seeds turn golden, about 2 minutes.
3. Reduce the heat and add the minced ginger and garlic. Cook for a few seconds until fragrant. Add the onions and chopped green chile pepper, and continue to cook, stirring frequently, until the onions are golden, about 10 minutes.
4. Stir in the tomato puree, chili powder, ground coriander, ground turmeric, and salt. Cook and stir over medium heat for 2 minutes, or until the oil separates from the mixture.
5. Add the cooked eggplant back into the skillet. Cover and simmer until the eggplant is tender, about 5 minutes.
6. Pour in the coconut milk and stir until the sauce is well blended and heated through.
7. Garnish with minced cilantro leaves before serving. Enjoy this dish over rice or your favorite grain for a complete meal.

Enjoy your homemade Fiery Indian Eggplant with Coconut Infusion!