Curried Eggplant

Usually I make Indian eggplant dishes with gravy, so this is a first for me.  I like it because it is relatively healthy (very little oil), and doesn’t take too long to make.  Since it is so heavily spiced, I ate it with plain yogurt.  Also, I tried it with the Italian eggplant (fat and dark purple) and Asian eggplant (long and light purple), and the Asian one worked better for me in terms of texture and taste.


4 long thin eggplants (Asian eggplant), cut into 1/2 inch thick slices
1 tsp oil
1 medium onion, sliced long and thin
2 garlic cloves, mashed
1 tbsp fresh ginger, grated
1 tsp ground red pepper
1/4 tsp turmeric
1/2 tsp salt (or to your taste)
1 tbsp ground coriander-cumin powder
1/4 tsp ground cinnamon
1 tbsp lemon juice


1.  Lightly spray oil on the bottom of a 9×13 baking disk.  Place the eggplant slices in a single layer on the dish and broil in the top rack of the oven for 8 mins on one side, then turn over and broil the other side for 5 min.

2.  Heat the oil in a large skillet on med-high heat.  Saute the onions for ~5 mins (until they turn brown).  Remove from the heat.

3.  Add the garlic, ginger, red pepper, turmeric, salt, coriander-cumin powder, cinnamon, and lemon juice.  Mix well.

4.  Add the broiled eggplant slices and mix well.

6.  Serve hot or cold.




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