Ingredients
- 1/4 cup vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Pinch cayenne
- 1/2 cup chopped yellow onions
- 3 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced jalapeno peppers
- 1 medium eggplant (about 1 1/2 pounds) in 1/2-inch cubes
- 1 teaspoon salt
- 2 pounds fresh spinach, rinsed, stems removed, and chopped
- 2 large tomatoes, seeded and chopped
- 1/4 cup finely chopped fresh cilantro leaves
Directions
Heat the oil in a large saute pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Add the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds until fragrant. Add the onions and cook for 1 minute. Add the garlic, ginger and jalapenos and cook for 30 seconds, stirring. Add the eggplant and salt cook until soft, about 5 minutes. Add the spinach and cook until wilted. Add the tomatoes and cook over medium-low until thickened, 10 to 15 minutes. Add the cilantro and stir well. Season, to taste, and serve hot over cooked rice.
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By goldenscroll
on December 13, 2012
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It was really good after I added a lot of curry powder and some heavy cream. It tasted like something in an actual Indian restaurant then.
By BeckysHobby
Sunny Florida
on September 11, 2011
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Deeee-Lish! and so healthy-tasting. Not too spicy, not too bland, just right. Easy but time-consuming prep - more than worth your time. Used green onions and dried cilantro with brown rice. Yikes! Will make again and again and again and . . . . please try this. Your tastebuds will thank you :
By ladyvader12_9619336
Raleigh, NC
on November 17, 2008
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I have made this several times and each time it is superb!! I love eggplant so I always add more than called for. I also sometimes add diced, cooked potatoes and it makes it all the better. Thank you Emeril!!!! Sandra
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