Spiced Eggplant Indian Style

This simple recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dahl.

Step: 1

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

Step: 2

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

Step: 3

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.

Per Serving: 533 calories; protein 7.1g; carbohydrates 44.5g; fat 39.7g; cholesterol 87.5mg; sodium 838.6mg.

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