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Indian Tomato and Eggplant (Insanely Tasty!!)

What you need: 

1 large eggplant
1 cup oil, divided (I use grapeseed)
1 large red onion, diced
1 (6 ounce) can tomato paste
1 tablespoon curry powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon fresh or ground ginger
1 teaspoon ground mustard seed
4 tomatoes, coarsely chopped, optional
2 tablespoons peanut butter
2 tablespoons seasame seeds
kosher sea salt, to taste (I use 3 pinches)
1 1/2 cups prepared basmati rice

What you do: 

1. Slice eggplant into 1/2" thick rounds, and then slice rounds into fourths. Heat 1/2 cup oil in pan and fry eggplant until done, then strain, and set aside.
2. Place onion in the pan with an additional 1/2 cup olive oil and cook until onion is translucent. Mix in tomato paste, then mix in curry powder, chili powder, cumin, ginger, and mustard.
3. Stir in fresh tomatoes. Cover and simmer over low heat for 5 minutes. Add peanut butter and stir until evenly distributed. Sprinkle with sesame seeds.
4. Add eggplant, cover, and simmer for 3 minutes over low heat. Salt, to taste. Pour over a serving of basmati rice and enjoy!
Source of recipe: This is a traditional Indian dish. I originally got a recipe for this dish from YouTube, but unfortunately, the recipe called for a lot of Indian ingredients that I didn't have, so I improvised and came up with something a little different, yet very delicious!

Preparation Time: 
5 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

So So So Insanely Good! I only used 1 tbsp of coconut oil and steamed the eggplant beforehand as Dr Food suggested . I also didn't have peanut butter so I used a tbsp of tahini in place of it. Really pleased with the outcome thanks.

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I tried the low fat version, with half a white onion, and a medium/small eggplant. Instead tomato paste , I added 6 oz of cauliflower sauce I had that had thickened to a paste. Everything else the same. 'cept I like to go a little lighter on the curry. The spices were insanely good. The title is true.

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This was delicious and enjoyed by my non vegan in laws. We used the original full fat version. Thanks.

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I love this recipe but use waaaaaay less oil and add whatever veggies I have lying around.  Extremely delicious!

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[

Oh, and thank goodness for your photo, lol, I have a feeling mine might've actually been making people lose their appetite..

Ha ha ha your cute.

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One whole cup of oil plus peanut butter is a lot of fat! This much fat iis not necessary to achieve a nice consistency yet still have a low fat dish. To do this, lightly steam the eggplant first in the microwave or over the stovetop. Then proceed by sauteeing eggplant instead of frying as instructed, in no more than one or two tablespoons of olive oil. You also can cook the onions in just one tablespoon of oil and get a great result. This is an even better and now also a healthy recipe with these changes.

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Tasty  ;)b
the tomato+eggplant combo always blows me awayyyyy.
cheers for the recipe
:sheep:

Oh, and thank goodness for your photo, lol, I have a feeling mine might've actually been making people lose their appetite..

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Tasty  ;)b
the tomato+eggplant combo always blows me awayyyyy.
cheers for the recipe
:sheep:

Yay! Someone tried my recipe! ;) Glad you enjoyed it, and yes, tomato and eggplant are ridiculously meant for each other.

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Tasty  ;)b
the tomato+eggplant combo always blows me awayyyyy.
cheers for the recipe
:sheep:

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