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Indian Eggplant Stew 2

Serves 4 to 6 Entree vegetarian

Indian Eggplant Stew 2

Indian Eggplant Stew 2 finds its roots deep in the everyday kitchens of India, where simplicity meets vibrant flavors. This dish is a staple in Indian households, often made for family dinners and shared generously among loved ones. It reflects the home kitchen's unhurried pace, with salt and spices measured by intuition, and the generous use of olive oil creating a rich, comforting base.

The stew offers a symphony of soft, tender eggplants mingling with the tartness of tomatoes and the sweetness of caramelized onions. Infused with garlic, its aroma is enticing and familiar. This dish is meant to be shared, inviting everyone to gather around the table and savor each spoonful together.

Ingredients

  • 2eggplants
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 3 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the vegetables. Dice the 2 eggplants into bite-sized cubes, ensuring they are roughly uniform for even cooking. Chop the 2 tomatoes into small pieces, and finely chop the onion. Mince the 3 cloves of garlic. Season the eggplant cubes with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them cook evenly and absorb flavors better.
  2. Heat 80 ml of olive oil in a large, deep pan over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking will develop a sweet, rich base for the stew.
  3. Add the minced garlic to the pan with the softened onions. Stir continuously for about 1 minute until the garlic becomes fragrant, being careful not to let it brown, as this can make it bitter.
  4. Increase the heat to medium-high and add the seasoned eggplant cubes to the pan. Stir well to coat the eggplant in the oil and onion mixture. Cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften and takes on a slight golden color.
  5. Add the chopped tomatoes to the pan. Stir everything together, allowing the tomatoes to release their juices and create a sauce. Reduce the heat to medium and let the mixture simmer, stirring occasionally, until the eggplant is completely tender and the tomatoes have broken down into a thick sauce. This should take about 15 minutes, and you'll know it's done when the eggplant is soft and the stew has a rich, cohesive texture.
  6. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your liking. Serve the Indian Eggplant Stew 2 warm, ideally with rice or flatbread, allowing everyone at the table to share in the comforting flavors.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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