Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Exotic Brinjal (Spicy Eggplant) Recipe
Exotic brinjal spicy eggplant represents Indian dish that features this under-appreciated ingredient, encouraging cooks to give eggplant a shot for discovering exceptional flavors. This exotic preparation demonstrates how proper Indian spicing can transform vegetables that some consider challenging into absolutely delicious and memorable dishes. The spicy eggplant approach creates bold flavors while the under-appreciated status makes this recipe valuable for expanding culinary horizons. This give-it-a-shot encouragement shows how traditional Indian cooking can change perceptions about ingredients through proper preparation and authentic spicing techniques. The exotic nature appeals to adventurous cooks while the authentic preparation ensures genuine Indian flavors and traditional cooking methods.
This Indian dish features eggplant which can be an under-appreciated ingredient in some kitchens. But give it a shot! I am sure you’ll love it.
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
6
Yield:
3 cups
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Ingredients
2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves
Directions
Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Editor’s Note
Kalonji (nigella seeds) are also called onion seeds because of their flavor, and are found in Asian grocery stores in small packets. These small, pointy black seeds are from a flower related to the garden flower love-in-a-mist.
Nutrition Facts (per serving)
| 267 | Calories |
| 23g | Fat |
| 16g | Carbs |
| 3g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 267 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 7g | 33% |
| Sodium 344mg | 15% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 5g | 16% |
| Total Sugars 9g | |
| Protein 3g | 6% |
| Vitamin C 26mg | 29% |
| Calcium 43mg | 3% |
| Iron 2mg | 10% |
| Potassium 459mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
