How to make it

  • Slice eggplants in half, lengthwise, and score shallow cuts across the face of each eggplant with a knife. Brush on marinade. Grill over medium heat until soft, turning once. Eggplant skins will get slightly burnt, and that's fine. (see note in "Alterations" section for an alternative to grilling the eggplant.)
  • Scoop out the flesh of the eggplant, using a spoon to pull all the flesh away from the skin. If a few little bits of skin get into the pile, that is fine. Coarsely chop the eggplant.
  • Heat oil in a frying pan over medium-high heat, add onions, and saute, stirring frequently, until onions begin to brown.
  • Add ginger, stir for one minute, then add tomatoes.
  • Cook, stirring frequently, for 3-5 minutes, until slightly reduced.
  • Stir in cumin, cayenne, and salt, then add eggplant.
  • Reduce heat to medium and cook for 10-15 minutes.
  • Serve hot.
The finished dish, with grilled broccoli and rice   Close

Reviews & Comments 7

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    " It was excellent "
    ttaaccoo ate it and said...
    This totally grabs my attention!! Indian flavored eggplant. yes yes yes!! thank you for posting. 5555555555555
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  • greekgirrrl 13 years ago
    Very similar to my Imam Bayildi. looks great!
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  • invisiblechef 13 years ago
    sounds and looks scrumptious :)
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  • heatherbudapest 14 years ago
    Yeah -- sorry, I should have clarified that. But it was the tomatoes that were the odd guy out here. I have got to try this. Hopefully I'll find some beautiful eggplant at the farmer's market tomorrow!!
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  • kukla 14 years ago
    Your finished dish looks amazing! Wish I had a fork right now.... :) Thank you for the post, and your hard work perfecting this!
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  • scrumptious 14 years ago
    All the recipes in my "5 spices, 50 dishes" cookbook have this same order for making the tadka (the Indian spice/oil prep) - first the onions brown in the oil, then the garlic and ginger, if there are any, and then the spices go into the oil. Lastly, the main ingredients are added to keep the spices from burning. I did notice the tomatoes were unusually placed in the sequence of timing for this recipe - let me know if you change up the order, and how it turns out!
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  • heatherbudapest 14 years ago
    Hey, the one thing that surprises me is that the spices are added into the sauce; one thing that's typical in Indian cuisine is toasting the spices in oil or ghee before adding the other ingredients. If I were making this, I think I'd try it that way instead. It looks totally delicious, though, and I'm eager to try. xo
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