Eggplant recipes and Indian cooking go hand-in-hand. A popular element in a dizzyingly wide array of traditional Indian food, eggplant is very versatile. Throughout cooking, the soft, tender internal of the purple veggie soaks up all the flavor of Indian seasonings, making it a perfect accompaniment.
Curried Eggplant and Tomatoes
- 2 pounds eggplant, chopped ¼ in thick
- 3 tbsp oil
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tsp salt, or to taste
- 1/2 teaspoon cayenne pepper
- ¼ tsp ground turmeric
- 1/2 tsp fennel seeds
- ¼ teaspoon black mustard seeds
- 2 cup chopped ripe tomatoes
- 2 teaspoon ginger, crushed
- 2 tsp garlic, minced
Rub eggplant with oil and grill on both sides until mildly browned. Mix salt, cumin, coriander, turmeric, and cayenne pepper in dish. Heat remaining oil in a pan, add fennel and mustard seeds. They'll start to pop -- put in tomatoes, spices, ginger, and garlic. Cook over med-high, mixing, until orange and thickened. Add eggplant, mix, cover, fry another 10 minutes.
This dish is full of brain meal: eggplant has nasunin, an antioxidant. Antioxidants can also be found in the turmeric, fennel, and tomatoes! Eggplant is great for cardiovascular health as well. Together with the spices, eggplant recipes bolster the whole body.
Tofu & Indian Eggplant
- 1 eggplant, diced
- 1 onion, chopped
- 1 cup collard greens, cut
- 10-16 oz extra firm tofu, diced
- olive oil
- garlic, to taste
- 1/2-1 tbsp garam marsala
- water as required
- shitake mushrooms
- corn starch or arrowroot
Sweat garlic and onions in oil, put in eggplant and garam marsala, and a bit of water to steam as needed. Add mushrooms, greens and tofu, and heat. The mixture can be thickened using starch or arrowroot powder. This dish is filled with protein -- the tofu -- along with nutrients from the eggplant and greens; one of numerous easy, flavorful Indian eggplant recipes.
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