Eggplant In Spicy Tomato Sauce
Eggplant in Spicy Tomato Sauce offers a rich, savory flavor with a hint of heat, featuring tender roasted eggplant in a vibrant, spiced tomato sauce. Perfect for vegetarians and spice lovers, this dish pairs well with rice or bread and makes a satisfying, flavorful meal.
Ingredients
- 1 large eggplant ⓘ
- 9 Tbsp. vegetable oil ⓘ
- 1 piece fresh ginger (1 1/2 x 1-inch), peeled and coarsely chopped ⓘ
- 6 garlic cloves, peeled ⓘ
- 1 tsp. whole fennel seed ⓘ
- 1 tsp. whole cumin seed ⓘ
- 3 medium tomatoes, chopped ⓘ
- 1 Tbsp. ground coriander ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. ground turmeric ⓘ
- 1/8 to 1/4 tsp. cayenne pepper ⓘ
Instructions
- Preheat the broiler.
- Halve the eggplant lengthwise, then cut crosswise into 1/2-inch slices.
- Brush both sides of the eggplant slices with about 3 tablespoons of vegetable oil.
- Arrange the slices in a single layer on a large broiling tray.
- Broil the eggplant 3 inches from the heat source for about 7 minutes.
- Turn the slices with a spatula and broil for another 7 minutes, or until nicely browned.
- Meanwhile, heat remaining oil in a skillet over medium heat.
- Add chopped ginger, garlic cloves, fennel seed, and cumin seed; sauté until fragrant.
- Add chopped tomatoes, ground coriander, salt, turmeric, and cayenne pepper; cook until the tomatoes break down and the sauce thickens.
- Add the broiled eggplant to the sauce and simmer for a few minutes to combine flavors.
- Serve hot, garnished with fresh herbs if desired.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).