Fire-roasted eggplant with onions, tomatoes and spices is a dish that Northern Indians are very proud of. It’s addictive, comforting, and incredibly delicious.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1 large red onion
- 1 large eggplant
- 1/2 green chili
- 3 tablespoons canola oil
- 1 1-inch piece ginger, chopped
- 2 cloves garlic, chopped
- 1 tablespoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 Tomatoes, chopped
- 2 tablespoons chopped cilantro
- 1/2 teaspoon garam masala
- 1/2 lemon
Instructions
- Peel and dice the onion; set aside in a mixing bowl. Using tongs, roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until skin is completely blackened and the flesh is soft, about 10 minutes. Alternatively, prick a few holes in the eggplant (to vent steam) and roast it on a rimmed baking sheet in a 500 F oven for about 20 minutes.
- When eggplant is charred all over, set it aside until it is cool enough to handle. Then pull off skin with your fingers or a knife (discard the skin); finely chop the eggplant with a knife or pass it through a ricer. Set aside. Finely chop green chilies, including their seeds, and set aside.
- Add oil to a skillet or kadai over medium-high heat, followed by the onion. Cook until edges are brown, but there is still a bit of texture, about 15 minutes. Add ginger and stir; if the onion mixture is sticking to the pan, add a little water to deglaze it. Add garlic and stir; then add coriander, cumin, and cayenne, deglazing as needed with more water to prevent the spices from burning.
- Add eggplant to the pan and continue cooking, stirring well to combine thoroughly. Add salt to taste, ensuring that all the flavors are balanced. Add tomatoes and stir to combine; then add the desired amount of green chili, follow by cilantro. Season again with salt. Stir in garam masala, a squeeze of lemon juice, stir and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 186 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
| Serving Size | 1 of 4 servings |
| Calories | 186 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Reviews
Great flavor and easy to make. Reduced the amount of chills and added a bit sugar. Everyone likes it. This has become my favorite eggplant recipe.
Very flavorful and easy to make!
Recipe sounds wonderful! Wish you would include the Nutritional Info: calories, protein, etc.
This was fantastic! Great flavor, everyone in my family loved it.
This was so yummy! My favorite easy eggplant dish 🙂