Coriander Spiced Eggplant

    40 minutes

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

    23 people made this

    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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    Reviews in English (21)


    This is a good, easy recipe to use up eggplant. In an attempt to keep this low-fat, I did not add the clarified butter. I cooked the onions and tomatoes with Pam butter flavored spray, added garlic and a bit of salt. I also used much more spice than called for. Served it over brown rice and it really was tasty and very healthy. The leftovers were even better.  -  02 May 2007  (Review from Allrecipes USA and Canada)


    This is so simple, delicious and easy to make. I didn't bake the eggplant, I just sauteed it with the onions and I used safflower oil instead of clarified butter. I added the fresh tomatoes very close to the end of cooking and just cooked them very lightly so they gave a little texture to the dish. I also used 5 really heaped teaspoons of cilantro seeds and ground them lightly so they were very pungent. Thank you for this recipe I'll definitely make it again.  -  15 Jan 2007  (Review from Allrecipes USA and Canada)


    Absolutley faboulous receipe!!!!! Worth a try and not a lot of prep involved. Beautifull!  -  21 Aug 2002  (Review from Allrecipes USA and Canada)