This authentic vegetarian Indian side dish packs a punch of flavour.
Ingredients
- 2 eggplants, cut into 2cm cubes
- 1/4 cup (60ml) sunflower oil
- 4cm piece ginger, finely chopped
- 2 teaspoons ground coriander
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon nigella seeds (see note)
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon hot chilli powder
- 1/2 teaspoon ground turmeric
- 400g can chopped tomatoes
- Chopped coriander leaves, to garnish
Method
- Step 1Place the eggplant cubes in a large colander and sprinkle liberally with salt. Set aside to drain for 10 minutes, then rinse the eggplant well and pat dry well with paper towel.
- Step 2Heat the oil in a wok over medium heat. Add the ginger and spices and cook, stirring, for 2-3 minutes until fragrant. In batches, add the eggplant cubes and cook, stirring, for 5 minutes or until the eggplant has softened slightly. Return all the eggplant to the wok, then stir in the canned tomato and 1 cup (250ml) water. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until the eggplant is tender and the sauce has thickened. Season with salt, garnish with coriander and serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
525 kj
Energy
10g
Fat Total
1g
Saturated Fat
2g
Protein
53.5mg
Sodium
5g
Carbs (total)
All nutrition values are per serve
Notes
Nigella seeds are available from Indian and Asian food shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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