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🍽️ Indian Eggplant Stew

202 kcal · 30 min · 4 servings

Ingredients

• 1000 g long slender eggplants (4 long slender eggplants)
• salt
• 500 g tomatoes (8 tomatoes)
• 4 red onions
• 3 garlic cloves
• 0.5 tsp chili powder
• 1 tsp ground ginger
• 1 tsp turmeric
• 4 tbsp oil
• 1 tsp coriander seeds
• 2 tsp brown mustard seeds
• 1 cinnamon stick
• 1 tsp cumin
• 400 ml classic vegetable broth
• 5 sprigs mint
• 300 g yogurt (0.3% fat)
• pepper
• a little red wine vinegar

Instructions

1. 1. Wash the eggplants thoroughly and pat them dry.
2. 2. Remove the green stems at the top.
3. 3. Cut the eggplants in half lengthwise.
4. 4. Lightly sprinkle salt on the cut surfaces.
5. 5. Let the eggplants sit for 15 minutes to draw out the salt.
6. 6. Wash the tomatoes under running water.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the hard stem ends from the tomato pieces.
9. 9. Remove the insides with the seeds and roughly chop the flesh.
10. 10. Peel the onions.
11. 11. Cut the onions into cubes of about one centimeter.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the garlic.
14. 14. Take a small bowl.
15. 15. Add chili powder, ginger, and turmeric to the bowl.
16. 16. Stir the spices together well.
17. 17. Take a heavy pan.
18. 18. Heat two tablespoons of oil in the pan.
19. 19. Pat the eggplant halves dry with a kitchen towel.
20. 20. Place the eggplants with the cut side down in the hot oil.
21. 21. Fry the eggplants for one minute.
22. 22. Turn the eggplant halves over.
23. 23. Fry the other side for 30 seconds.
24. 24. Remove the eggplants from the pan and set them aside.
25. 25. Heat the remaining oil in the same pan.
26. 26. Add coriander seeds, mustard seeds, a cinnamon stick, and cumin to the hot oil.
27. 27. Fry the spices briefly until fragrant.
28. 28. Add the diced onions and chopped garlic to the pan.
29. 29. Fry the vegetables for two minutes, stirring constantly.
30. 30. Add the chopped tomatoes to the pan.
31. 31. Add the previously mixed spices from the bowl.
32. 32. Simmer the mixture for one minute.
33. 33. Pour the broth into the pan.
34. 34. Place the prepared eggplants back into the pan.
35. 35. Cover the pan with a lid.
36. 36. Simmer the stew over medium heat for 20 minutes.
37. 37. Wash the mint under running water.
38. 38. Shake the mint dry.
39. 39. Pluck the mint leaves from the stems.
40. 40. Finely chop the mint leaves.
41. 41. Mix the chopped mint with yogurt.
42. 42. Season the yogurt mixture with a little salt and pepper.
43. 43. Remove the eggplants from the pan and place them on a serving plate.
44. 44. Season the sauce in the pan with salt, pepper, and a little vinegar.
45. 45. Pour the sauce over the eggplants on the plate.
46. 46. Serve the dish with the mint yogurt.

Nutrition per serving

• kcal: 202
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 15 g