Eggplant recipes and Indian cuisine go hand-in-hand. A popular ingredient in a dizzyingly wide variety of traditional Indian meal, eggplant is very versatile. Throughout cooking, the smooth, tender internal of the purple vegetable soaks up all the flavor of Indian spices, making it a great accompaniment.
Tomatoes and Curried Eggplant
- 2 pounds eggplant, chopped ¼ in thick
- 3 tablespoon oil
- 2 teaspoon ground coriander
- 1 tsp ground cumin
- 1 tsp salt, or to taste
- 1/2 tsp cayenne pepper
- ¼ teaspoon ground turmeric
- 1/2 teaspoon fennel seeds
- ¼ teaspoon black mustard seeds
- 2 cup chopped juicy tomatoes
- 2 teaspoon ginger, minced
- 2 tsp garlic, minced
Brush eggplant using oil and barbeque grill on both sides until mildly browned. Mix up salt, cumin, coriander, cayenne pepper, and turmeric in dish. Heat remaining oil in a skillet, add mustard seeds and fennel. They'll begin to pop -- put in tomatoes, spices, ginger, and garlic. Cook in med-high, mixing, until thickened and orange. Add eggplant, mix, cover, cook another 10 minutes.
This meal is filled with brain meal: eggplant has nasunin, an antioxidising. Antioxidants can also be found in the tomatoes, fennel, and turmeric! Eggplant is great for cardiovascular health as well. Combined with the seasonings, eggplant recipes bolster the whole body system.
Tofu & Indian Eggplant
- 1 eggplant, diced
- 1 onion, sliced
- 1 cup collard greens, chopped
- 10-16 oz extra firm tofu, cubed
- olive oil
- garlic, as much as necessary
- 1/2-1 tablespoon garam marsala
- water as required
- shitake mushrooms
- corn starch or arrowroot
Sweat onions and garlic in oil, put in garam marsala and eggplant, and a bit of water to steam as needed. Add greens, mushrooms and tofu, and heat up. The mixture could be thickened using starch or arrowroot powder. This meal is filled with protein -- the tofu -- as well as nutrients from the eggplant and greens; one of many easy, tasty Indian eggplant recipes.
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