Coriander Spiced Eggplant

Coriander Spiced Eggplant


22 people made this

This is a traditional Indian way of serving eggplant with tomatoes, onions and coriander. This is excellent served with rice and dhal.


Serves: 4 

  • 1 kg eggplant
  • 170g clarified butter (ghee)
  • 1 cup chopped onions
  • 4 large ripe tomatoes, chopped
  • 4 teaspoons crushed coriander seed

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat oven to 170 degrees C.
  2. Halve eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
  3. Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid is evaporated. Remove from heat and sprinkle with coriander.

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