Spicy Eggplant with Tomatoes

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Adapted from 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate

This is a spicy dish but you can control the “heat’ by reducing the amount of cayenne.


1 large eggplant (about 1 pound)
3 tablespoons canola oil
1 medium onion, finely chopped (about 1-1/2 cups)
1 teaspoon finely grated garlic (about 2 large cloves)*
1 teaspoon finely grated fresh ginger (about 2-inch piece)*
1 teaspoon ground turmeric
1 teaspoon cumin seeds, finely ground*
1 teaspoon cayenne pepper, or less according to taste
2 medium tomatoes, finely chopped (about 1-1/2 cups)
1-1/2 teaspoons salt
1 teaspoons sugar


Cut the eggplant into 1/2-inch pieces.

Heat the oil in a large wok over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic, ginger, turmeric, cumin, and cayenne (to taste) and sauté for another 2 minutes.  If the mixture begins to stick to the bottom of the pan, deglaze by adding a few tablespoons of water and use a spatula to loosen the browned bits.

Add the eggplant, tomatoes, salt, and sugar, and toss until the eggplant is well coated with the onion-spice mixture. Cover and cook over medium-low heat until the eggplant is soft but not mushy, about 10 minutes. Serve warm.


Yield: serves 4

*We use an Emile Henry 5-1/2 inch Mortar and Pestle Set to finely ground the cumin seeds. Use a ginger grater for the garlic and ginger.

Recipes: Side Dishes, Eggplant, Indian, Kosher, Parve

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