Ingredients
- 250 grams small eggplants
- 1 teaspoon ground cumin seeds
- 1 teaspoon crushed pomegranate seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Garam masala
- 2 tablespoons ghee or oil
- 2 large tomatoes, blanched & sliced
- 1 large onion, minced
- 1 (1-inch) piece of ginger, minced
- salt, to taste
- chili powder, to taste
- 4 green chilies, minced
- 1 handful fresh coriander leaves, sliced
Make it step by step
- Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.
- Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside.
- Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates.
- Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot.
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 Helen Pitlick, 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.