Spiced Brinjal (Hot Eggplant)

Name: Spiced Brinjal (Hot Eggplant)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.5 tsp Chili Powder; 0.5 cup Coconut Milk; 1.25 lb Eggplant; 0.5 tsp Fenugreek Seeds; 1 tbsp Fresh Cilantro; 1 whole Fresh Ginger; 5 whole Garlic; 1 whole Green Chile; 0.5 tsp Ground Coriander; 0.5 tsp Ground Turmeric; 2 whole Onion; 0.75 tsp Salt; 0.5 tsp Sesame Seeds; 0.25 cup Tomato Puree; 2 tbsp Vegetable Oil; 0.5 tsp Whole Cumin Seed

Side Dish 🥗Dinner 🍽️Lunch 🥪 Indian 🇮🇳 Low-Sodium Sugar-Free Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Spiced Brinjal (Hot Eggplant) features tender cubes of eggplant simmered with onions in a rich blend of cumin, fenugreek, kalonji, and sesame, rounded out by tomato and coconut milk. The result is a warmly spiced, aromatic dish with gentle heat, nutty undertones, and silky texture. Serve it for dinner alongside steamed rice or flatbreads when you’re craving a comforting vegetarian curry.

Prep30 mins
Cook25 mins
Serves6
DifficultyMedium

1

Heat the 2 tablespoons oil in a large skillet over medium-high heat, and fry the eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe the skillet with a paper towel.
2

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; add the ginger and garlic, and cook for a few seconds. Add the onions and green chile pepper, and cook, stirring, until the onion is golden, about 10 minutes.
3

Add the tomato puree, chili powder, coriander, turmeric, and salt to 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 the eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until combined and heated through. Sprinkle with cilantro leaves.