Spiced aubergine Indian style

    40 min

    This simple recipe combines the traditional Indian flavours of aubergine, tomatoes, onions and coriander. This is excellent served with rice and dal.

    23 people made this

    Serves: 4 

    • 1.2kg aubergine
    • 160ml ghee (clarified butter)
    • 125g chopped onions
    • 4 large ripe tomatoes, chopped
    • 4 teaspoons crushed coriander seed

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 170 C / Gas mark 3.
    2. Halve the aubergines and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, mash aubergine.
    3. Heat clarified butter in a medium frying pan over medium heat; saute onions until translucent. Stir in tomatoes and aubergine; cook, stirring, until liquid is evaporated. Remove from heat and sprinkle with crushed coriander seeds.

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    Reviews in English (21)


    This is a good, easy recipe to use up eggplant. In an attempt to keep this low-fat, I did not add the clarified butter. I cooked the onions and tomatoes with Pam butter flavored spray, added garlic and a bit of salt. I also used much more spice than called for. Served it over brown rice and it really was tasty and very healthy. The leftovers were even better.  -  02 May 2007  (Review from Allrecipes US | Canada)


    This is so simple, delicious and easy to make. I didn't bake the eggplant, I just sauteed it with the onions and I used safflower oil instead of clarified butter. I added the fresh tomatoes very close to the end of cooking and just cooked them very lightly so they gave a little texture to the dish. I also used 5 really heaped teaspoons of cilantro seeds and ground them lightly so they were very pungent. Thank you for this recipe I'll definitely make it again.  -  15 Jan 2007  (Review from Allrecipes US | Canada)


    Absolutley faboulous receipe!!!!! Worth a try and not a lot of prep involved. Beautifull!  -  21 Aug 2002  (Review from Allrecipes US | Canada)