Delicious Spicy Eggplant Recipe Made From Scratch
A vibrant dish showcasing the rich texture of eggplant combined with aromatic spices, perfect for spice lovers.
Equipment
- Skillet
- Colander
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 medium Eggplants Sliced into half-moons or cubes.
- 3 tablespoons Olive Oil For sautéing.
- 4 cloves Garlic Minced.
- 2 inches Ginger Grated or minced.
- 2-3 pieces Chili Peppers Finely chopped, adjust based on spice tolerance.
- 2 large Tomatoes Chopped.
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- to taste Salt Adjust as needed.
- 1 handful Fresh Cilantro For garnish.
Instructions
- Wash the eggplants, trim the ends, and cut them into half-moon shapes or cubes. Place in a colander, sprinkle with salt, and let sit for 30 minutes.
- While the eggplants are resting, prepare the other ingredients: mince the garlic and ginger, chop the tomatoes, and finely slice the chili peppers.
- After 30 minutes, rinse the eggplant under cold water to remove salt and bitterness. Pat dry with a kitchen towel.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add chopped chili peppers and cook for an additional minute.
- Introduce turmeric, cumin, and coriander, stirring for 30 seconds to toast the spices.
- Add chopped tomatoes, stir well, and allow to cook for 5-7 minutes until they break down.
- Add the prepared eggplant, stirring gently to coat with the sauce.
- Cover the skillet and let cook on low heat for 15-20 minutes, stirring occasionally.
- Check the texture of the eggplant; it should be soft. Adjust salt if necessary.
- Remove from heat and let sit for a few minutes. Garnish with chopped cilantro before serving.
- Serve hot with rice, quinoa, or flatbreads.
Notes
This dish can be customized with additional vegetables or spices to suit your taste.