I am so excited to share one of my favorite recipes with you today: Spicy Pakistani Eggplant. Its one of my comfort food recipes, all vegan, gluten, dairy, egg and corn and soy free.
The texture of the eggplant is so satisfying and filling and the tastes are those that come alive in my mouth and evoke memories of playing in my grandmother’s house in Pakistan as a young girl.
I hope you enjoy this ‘healthy’ version of spicy eggplants that I have modified to suit a healing lifestyle.
Spicy Pakistani Eggplant
Ingredients
- 3-4 medium sized eggplants
- 1-2 tbsp coconut oil
- 10-12 cloves garlic
- 3 tsp mustard seeds
- 3-4 tsp cumin powder
- ½ cup chopped green onions (separate the white and green parts)
- 1-2 tsp chopped jalapeños (adjust to your spice level and taste)
- 2 tsp turmeric powder
- 12 curry leaves
Instructions
- Using a fork, puncture the eggplants all over and put a little olive oil in the puncture area.
- Put the whole eggplant in the oven to roast on 350 F, until soft, for about 45 minutes.
- Once done and soft on the inside, set the eggplants out to cool.
- Once you can touch them, peel back the skin, it may be soft enough to do with just your hands and not a tool.
- After peeling, take a fork and mash them.
- Then in a skillet, put in your coconut oil, and the mustard seeds and let them roast for about 2-3 minutes. Then add in the garlic, cumin, jalapeños, and use the white part of the green onions and let them sauté for a few minutes.
- Then add the eggplant and the green part of the green onions. Then add a little more cumin and turmeric powder.
- Once mixed, add in the curry leaves and voila, your spicy eggplant is ready!
Tried this recipe?Leave a comment!
13 thoughts on “Spicy Pakistani Eggplant”
Liebe Mueeza,
Sollte es ein Kochbuch mit Deinen Rezepten geben , wird es Das dann auch in deutscher Sprache erhältlich sein ?
Licht und Liebe
Sylvia Krauß
Dear Mueeza,
If there is a cookbook with your recipes, will it also be available in German?
light and love
Sylvia Krauss
Sylvia
we are not sure yet about a published recipe book – it will likely be in English at first. If there were enough demand to translate it into another language, we would also be happy to do that. Currently, we have an ebook version of the chutney book where all the proceeds go to http://www.underdogwarrior.org.This book is in English. If you purchase it, it is very easy to translate it into German using deepl software.
I’m trying eggplant for the second time so see if I can like it. Someone said the reason I didn’t like it is because I baked it with the skin on and it’s much tastier if baked without.
I want to try this recipe, do you think the skin will make a difference?
LB – either way, with or without the skin it tastes pretty amazing! We have tried it both ways, although I personally prefer it with the skin on.
Do you eat this on its own? (is it complete?) or do you serve it with something else lika rice, potato, salad etc?
You can absolutely eat this on its own, Victoria! Pairing with a nice spiced cauliflower rice, a potato flatbread, or even placed on top of a simple green salad would also be a wonderful way to enjoy this dish. Enjoy!
Love the variety of recipes. I would love it and I am sure many would agree that it would be great to have a hard cover recipe book mm approved . This could help with people who need help who can’t afford it. Something to think about. Thanks for being so giving and available 😘debbie
Debbie, Thank you for your kind words! A hard copy book is definitely on the way and something that we are working on behind the scenes.
How well will this recipe work if one eliminates the fat/oil?
Marc! Great question. I have made this recipe multiple times with no oil! You just saute in broth or water.
This sounds great and it gives me a good way to eat eggplant. Thanks for sharing the recipe.
Can’t wait to make this Muneeza! Thank you for sharing!
Sound spicy and comforting! Yummy. Thanks for sharing.