Return to Vegetarian Stir-Fry Recipes

 

Spicy Eggplant Dish

3 star rating
 

Add a Photo

Submitted by: mireyasingh

 

Roasted eggplant is combined with curry powder, and sauteed vegetables in this side dish. Serve with Indian bread or pita bread.
 

Ingredients

  • 2 large eggplants
  • 1/3 cup cooking oil
  • 1 tbsp curry powder
  • 1 large yellow onion, finely chopped
  • 1 tbsp minced fresh ginger
  • 1 tbsp. minced garlic
  • 2 large tomatoes, finely chopped
  • 2 serrano chili peppers, seeded and minced
  • 1 cup frozen green peas(optional)
  • 1 tbsp garam masala(available indian grocers)
  • pinch of sugar(optional)
  • 1/3 cup chopped fresh cilantro
  • Freshly squeeze lemon juice
  • salt snd pepper to taste

Save Recipe

Interact

 
Method

Preheat oven at 350 degrees Cut eggplants in halves. Rub oil on eggplants. Place on cookie sheet. Roast until eggplants are soft (about 1 hour). Cool slightly. Scoop pulp into bowl and mash. In large skillet heat oil over medium- high heat. Add curry powder; saute 1 minute. Add onion; saute 1 minute. Add ginger; saute 1 minute. Add garlic; saute 1 minute. Add chili and tomato; saute 5 minutes. Add eggplant pulp and peas; saute 5 minutes. Add garam masala and sugar, if desired. Remove from heat. Add cilantro. Add lemon juice, and salt and pepper to taste.

 

Notes: Serve with rice or warm Indian bread: naan or roti (available in Indian grocers) or pita bread.

 

Number of Servings: 6

 

Submitted by: mireyasingh ()

Comment
 
 

Advertisement