Indian Spiced Eggplant (Aubergine) Recipe

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Indian Spiced Eggplant (Aubergine)
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  1. Preheat broiler.
  2. Trim ends off eggplant and cut into 1/4 thick rounds.
  3. Spray cookie sheet with cooking oil.
  4. Place eggplant on cookie sheet and spray with cooking oil.
  5. Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
  6. In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
  7. Quickly add the onion and saute until soft and translucent, about 5 minutes.
  8. Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
  9. Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.26 Kcal (633 kJ)
Calories from fat 34.69 Kcal
% Daily Value*
Total Fat 3.85g 6%
Sodium 1126.39mg 47%
Potassium 590.85mg 13%
Total Carbs 27.68g 9%
Sugars 15.8g 63%
Dietary Fiber 5.48g 22%
Protein 2.37g 5%
Vitamin C 9.3mg 16%
Iron 1.3mg 7%
Calcium 49.6mg 5%
Amount Per 100 g
Calories 70.81 Kcal (296 kJ)
Calories from fat 16.24 Kcal
% Daily Value*
Total Fat 1.8g 6%
Sodium 527.33mg 47%
Potassium 276.61mg 13%
Total Carbs 12.96g 9%
Sugars 7.4g 63%
Dietary Fiber 2.56g 22%
Protein 1.11g 5%
Vitamin C 4.4mg 16%
Iron 0.6mg 7%
Calcium 23.2mg 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

  • 2.5
  • 4

Good Points

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

Bad Points

  • High in Sodium

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