LOCATION: Recipes >> Indian >> Spicy Eggplant 01
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Spicy Eggplant 01
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Eggplant In Spicy Tomato Sauce
2 extra-large ripe tomatoes (or 1 can of tomato soup)
1 large eggplant
1 large onion
1 green chilli (or jalapeno)
1 clove garlic, crushed.
1 inch fresh ginger, peeled and cut
1 green pepper (optional)
2 inch x 3 inch piece extra-firm tofu (or paneer) (optional)
1 tablespoon vegetable oil
2 tablespoons water
2 cloves cardamom (elaichi), crushed.
1 teaspoon ground coriander seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
pinch chili powder
salt
2 teaspoons brown sugar
Serves:
6 as a side dish
4 as a main dish
Cut the eggplant lengthwise into two halves. Then cut half inch
thick slices so that you end up with approximately two dozen
semicircular slices of eggplant.
Cut the tofu into bite sized pieces.
Lightly brush the eggplant slices with the oil. Do the same thing
with the tofu.
Lay the eggplant and tofu out on the sheet of aluminium foil.
Sprinkle some salt on them and put them in the oven.
Cut the onion in half. Chop one half into strips for sauteing.
Cut the green pepper into strips. Keep aside for sauteing.
Cut the other half onion coarsely. Put these pieces into the
blender, along with the garlic and ginger. Cut the green chilli
and put it in the blender. Cut the tomatoes up roughly and shove
that into the blender too. Add the coriander powder. You can add
some salt and chilli powder here if you like. I also add some
shredded coconut at times. Blend this into a sauce.
Heat the remaining oil in the saucepan. Add the mustard seeds,
cumin and cardamom etc.
Add the onion and stir around so that it gets saute'ed without
getting burnt. Then add the green pepper strips and repeat.
Pour the sauce over from the blender and add some water. Add the
salt, some chilli powder if you wish, and two teaspoons of
sugar/brown-sugar.
Turn the eggplant slices over carefully now, sprinkle some more
salt and slide them back into the oven for a short encore.
Once the eggplant and tofu are nicely grilled, put them into the
saucepan, and let it come to a bubbling boil. You may have to
stir things about gently (without breaking the pieces), or perhaps
add some more water.
Let it simmer down to whatever consistency you like. Serve with
chappatis/roti/naan.
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3 of 8 people found the following review helpful:
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*** Absolutely Delicious ****, January 19, 2007 - 01:17 PM
Reviewer: Kaitlyn from Ft. Lauderdale, FL USA
I love Indian food so I thought I'd try my hand at making some at home. I had most of the ingredients on hand and have been wanting to try something with eggplant and of all the recipes I though this one sounded best. I grilled the eggplant on the grill rather than broiling it in the oven. Next time I think I will cut it a little thinker because it looked kinda dry on the grill. I'm not sure if it was supposed to be like that or not, but it really didn't affect the outcome of the whole dish. I will try thicker pieces next time though and see what happens. I also messed up grilling the tofu because it was a little tough in the end. I have never made tofu before so again that was my fault. Next time I won't grill it so much. Aside from those 2 minor mess ups it is absolutely delicious. I also added 3 more jalapeno peppers and an extra clove of garlic but that is just my personal taste and like things very spicy. I also used the tomato soup rather than the fresh tomatoes, I was kind of apprehensive of this part but it turned out much tastier than had I used the fresh tomatoes. I think. I also simmered it, covered, over very low heat for about 2 mins after I combined all the ingredients. It really didn't specify in the recipe. All in all a wonderful dish. Tastes like something I would be served in a my fav Indian Restaraunt. I will def make this one again!
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