Exotic Brinjal (Spicy Eggplant)

Name: Exotic Brinjal (Spicy Eggplant)
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoons chili powder; 1 Tbsp cilantro leaves; 118 milliliters coconut milk; 1 teaspoons cumin seeds; 567 grams eggplant, cut into 1-inch cubes; 1 teaspoons fenugreek seeds, crushed; 1 inches fresh ginger root, chopped; 5 cloves garlic, chopped; 1 green chile pepper, seeded and chopped; 1 teaspoons ground coriander; 1 teaspoons ground turmeric; 2 onions, peeled and finely chopped; 1 teaspoons salt; 1 teaspoons sesame seeds; 59 milliliters tomato puree; 6 Tbsps vegetable oil

Exotic Brinjal (Spicy Eggplant) might be just the side dish you are searching for. Watching your figure? This gluten free, whole 30, and vegan recipe has 420 calories, 4g of protein, and 37g of fat per serving. This recipe serves 3. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up sesame seeds, ground turmeric, ginger root, and a few other things to make it today.

Instructions

Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.

Ingredients you will need

Eggplant

Equipment you will use

Paper Towels

Frying Pan

Heat the 6 tablespoons oil in the same skillet 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 chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.

Ingredients you will need

Green Chili Pepper

Sesame Seeds

Garlic

Ginger

Onion

Cumin

Cooking Oil

Equipment you will use

Frying Pan

Stir the tomato puree, chili 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.

Ingredients you will need

Chili Powder