Eggplant indian recipes please I need a suggestion!?

Spiced Eggplant Indian Style





INGREDIENTS


2 1/2 pounds eggplant


2/3 cup clarified butter


1 cup chopped onions


4 large ripe tomatoes, chopped


4 teaspoons crushed coriander seed





DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.


Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.





enjoy :)Eggplant indian recipes please I need a suggestion!?
Look online for eggplant and somewhere in there is a recipe for that.Eggplant indian recipes please I need a suggestion!?
american indian?
Indian Spiced Eggplant (Aubergine)


30 min | 10 min prep | SERVES 4





Ingredients


1(1 1/2lb) eggplants


1 teaspoon mustard seeds


1/2 teaspoon ground cumin


1/2 teaspoon ground coriander


1 teaspoon curry powder


1 pinch ground ginger


1 pinch ground nutmeg


1 pinch ground cloves


1 tablespoon olive oil


1 onion, chopped


1 cup tomato sauce or


2 cups cherry tomatoes


1 tablespoon molasses


2 garlic cloves, minced


1 teaspoon balsamic vinegar


1/4 teaspoon salt


1/4 teaspoon fresh ground black pepper


fresh cilantro, to top chopped


cooking spray








Directions


1Preheat broiler.


2Trim ends off eggplant and cut into 1/4'; thick rounds.


3Spray cookie sheet with cooking oil.


4Place eggplant on cookie sheet and spray with cooking oil.


5Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.


6In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.


7Quickly add the onion and saute until soft and translucent, about 5 minutes.


8Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.


9Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
Baingan-Aaloo Ki Subji





10 baby eggplants washed, patted dry, cut into quarters and soaked in warm water


3 tbsps vegetable/ canola/ sunflower cooking oil


1 tsp cumin seeds


1 large onion chopped fine


2 large tomatoes cut into 1'; cubes


2 large potatoes cut into 1'; cubes


1 tsp coriander powder


1 tsp cumin powder


1/4 tsp turmeric powder


1/2 tsp red chilli powder (optional)


Salt to taste


Chopped fresh coriander to garnish


PREPARATION:


In a deep pan, heat the oil on a medium flame till hot.


Add the cumin seeds and fry till spluttering stops. Add the onions and fry till soft.


Add the eggplant and potato and mix well. Fry for 2 minutes.


Now add all the powdered spices and the tomato.





Fry for 2-3 minutes.


Sprinkle water on the vegetables and mix all well.


Cover the dish and cook till the vegetables are almost done. Check occasionally.


Remove the cover from the dish and stir. Cook till done.


Garnish with chopped, fresh corainder leaves and serve with hot Chapatis.