Spicy Eggplant Aubergine

Indulge your taste buds with this Spicy Eggplant Aubergine recipe, a vibrant and flavorful vegetarian dish that’s perfect for spice lovers. Tender, sautéed cubes of eggplant are simmered in a rich, aromatic tomato-based sauce infused with cumin, coriander, smoked paprika, and a warming touch of cayenne pepper. The addition of fresh ginger and garlic elevates the dish, while a sprinkle of chili flakes provides just the right level of heat. With a prep time of just 15 minutes, this recipe is surprisingly easy to make and can be served as a show-stopping side dish with rice or flatbread, or as a satisfying main course. Garnish with fresh cilantro for a bright, herbaceous finish. Whether you're craving Indian-inspired comfort food or a new way to enjoy eggplants, this recipe delivers bold flavors in every bite. Keywords: spicy eggplant recipe, aubergine curry, vegetarian main course, easy eggplant dish, flavorful tomato sauce.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant (aubergine)
• 3 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 inch piece, grated ginger
• 1 14-ounce can canned diced tomatoes
• 0.5 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili flakes
• 1 teaspoon sugar
• 1 teaspoon (or to taste) salt
• 2 tablespoons, chopped (optional) fresh cilantro
• 0.25 cup water

Directions

Step 1

Wash the eggplants and cut them into bite-sized cubes. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the eggplant cubes and sauté until softened and lightly browned, about 8-10 minutes. Remove the eggplants from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger to the pan, cooking for 1 minute until fragrant.

Step 5

Stir in the ground cumin, ground coriander, smoked paprika, cayenne pepper, turmeric powder, and red chili flakes. Allow the spices to toast for 30 seconds.

Step 6

Add the canned diced tomatoes, water, sugar, and salt to the pan. Stir well to combine.

Step 7

Return the sautéed eggplant cubes to the pan and mix them with the sauce, ensuring they are evenly coated.

Step 8

Reduce the heat to low, cover the pan, and allow the dish to simmer for 10-12 minutes, stirring occasionally. Adjust the seasoning with more salt or spices if needed.

Step 9

Garnish with chopped cilantro before serving, if desired.

Step 10

Serve hot as a side dish with rice or warm flatbread, or enjoy it on its own as a flavorful vegetarian main course.

Nutrition Facts

Serving size	(1297.0g)

Amount per serving	% Daily Value*
Calories	837.1

Total Fat 57.1g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 7.9mg	0%
Sodium 2909.4mg	0%
Total Carbohydrate 78.2g	0%
Dietary Fiber 30.7g	0%
Total Sugars 44.7g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 274.2mg	0%
Iron 8.0mg	0%
Potassium 2696.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 6.1%

Carbs: 35.5%