Spicy Indian Eggplant

    55 minutes

    This exotic Indian recipe is simply yummy. I am sure you'll love it.

    29 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 (550g) eggplant, cut into 2cm cubes
    • 6 tablespoons (120ml) vegetable oil
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon fenugreek seeds, crushed
    • 1/2 teaspoon kalonji (onion seed)
    • 1/2 teaspoon sesame seeds
    • 1 (1cm) piece fresh ginger root, chopped
    • 5 cloves garlic, chopped
    • 2 onions, peeled and finely chopped
    • 1 green chilli, seeded and chopped
    • 1/4 cup tomato puree
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 3/4 teaspoon salt
    • 1/2 cup (125ml) coconut milk
    • 1 tablespoon coriander leaves

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat the 2 tablespoons oil over medium-high heat in a large frypan and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the frypan and set aside; wipe out the frypan with a paper towel.
    2. Heat the 6 tablespoons oil in the same frypan over medium heat. Stir in the cumin, fenugreek, kalonji and sesame seeds and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic and cook for a few seconds. Stir in the onions and green chilli and continue to cook and stir until the onion is golden, about 10 minutes.
    3. Stir the tomato puree, chilli powder, coriander, turmeric and salt into the onions. Cook and stir over medium heat for 2 minutes or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with coriander leaves.


    Kalonji (nigella seeds) are also called onion seeds because of their flavour and are found in Asian supermarkets in small packets. These small, pointy black seeds are from a flower related to the garden flower love-in-a-mist.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (33)


    Fantastic recipe.... I added the whole can of coconut milk by mistake and had to reduce it down to thicken. Really good flavours.  -  02 Apr 2014


    This is really a 4+. What a wonderful way to use eggplants! The recipe is easy, if you have the appropriate Indian spices on hand. I would agree with the former reviewer about bumping up the tomato and coconut. My eggplant turned out a bit tough-skinned. I've never cooked eggplant, so I wonder if it would be smart to peel it like a potato or cucumber? With rice, naan, and a salad, this would be a fabulous meal.  -  09 Jul 2009  (Review from Allrecipes USA and Canada)


    Used two eggplants, fried in two batches. Used a small can of green chiles, omitted fenugreek, used onion powder (didn't have kalonji), 2/3 can tomato paste and water, and dried cilantro. Also doubled the coconut milk. Sprinkled with cashews, served over brown rice with naan. My mom dislikes Indian food and she LOVED this!! I was impressed by this recipe myself! Try it, it's delicious!!  -  28 Mar 2010  (Review from Allrecipes USA and Canada)