India-Spiced Eggplant (Aubergine) Recipe

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India-Spiced Eggplant (Aubergine)
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  1. Place whole eggplant in a shallow pan and bake in a 400-degree oven until very soft (about 50 minutes). Cool slightly. Cut a slit in eggplant and scoop out pulp; discard large seed packets, skin, and stem. Coarsely chop pulp; place in a colander to drain.
  2. Heat oil in a wide frying pan over medium heat.
  3. Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
  4. Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato. Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
  5. Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
  6. Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
  7. Just before serving, stir in coriander.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 101.64 Kcal (426 kJ)
Calories from fat 43.06 Kcal
% Daily Value*
Total Fat 4.78g 7%
Sodium 397.82mg 17%
Potassium 557.6mg 12%
Total Carbs 14.07g 5%
Sugars 8.07g 32%
Dietary Fiber 5.86g 23%
Protein 2.61g 5%
Vitamin C 24.6mg 41%
Iron 1.2mg 7%
Calcium 47.6mg 5%
Amount Per 100 g
Calories 44.4 Kcal (186 kJ)
Calories from fat 18.81 Kcal
% Daily Value*
Total Fat 2.09g 7%
Sodium 173.8mg 17%
Potassium 243.6mg 12%
Total Carbs 6.15g 5%
Sugars 3.52g 32%
Dietary Fiber 2.56g 23%
Protein 1.14g 5%
Vitamin C 10.8mg 41%
Iron 0.5mg 7%
Calcium 20.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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