Ingredients
- 2 pounds Eggplant
- 2 tablespoons Salad oil
- 1/2 teaspoon Cumin seeds
- 1 tablespoon Fresh ginger, minced
- 1 medium red onion
- 1 teaspoon Turmeric
- 1/2 Green pepper
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 Tomato (large)
- 1/4 cup Water
- 1/4 cup Fresh cilantro, chopped
Make it step by step
- Place whole eggplant in a shallow pan and bake in a 400 F. oven until very soft, about 50 minutes. Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100%% for 18-20 minutes. Cool slightly. Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin. Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1" cubes.) Set in a colander to drain. Coarsely slice red onion. Mince g
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.