PURPLE EGGPLANT RECIPE RECIPES
INDIAN EGGPLANT - BHURTHA RECIPE | ALLRECIPES
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
Provided by Simmi G
Categories World Cuisine Asian Indian
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
- Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Nutrition Facts : Calories 119.5 calories, CarbohydrateContent 13.4 g, FatContent 7.4 g, FiberContent 6.1 g, ProteinContent 2.4 g, SaturatedFatContent 1.2 g, SodiumContent 299.5 mg, SugarContent 5.6 g
EASY FRIED EGGPLANT RECIPE | ALLRECIPES
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, CarbohydrateContent 45.8 g, CholesterolContent 139.5 mg, FatContent 13.8 g, FiberContent 5.1 g, ProteinContent 13 g, SaturatedFatContent 2.4 g, SodiumContent 451 mg, SugarContent 7.3 g
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STUFFED EGGPLANT RECIPE - BETTYCROCKER.COM
Don’t discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies—it’s a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 20 minutes
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From bettycrocker.com
Reviews 4.5
Total Time 1 hours 20 minutes
Cuisine Italian
Calories 500 per serving
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