Spicy Indian Eggplant with Zucchini

Spicy Indian Eggplant with ZucchiniThis is my take on an Indian vegetarian dish, called bhartha, it is not unlike ratatouille, using similar base ingredients which are really ramped up with Indian spices.

The traditional recipe doesn’t have the zucchini, but I had some in the fridge and it added great texture. It is also one of those recipes where quantities are somewhat flexible I had a couple of yellow
tomatoes sitting in the fruit bowl and added those in.

Spicy Indian Eggplant with Zucchini

For a vegetarian meal, serve over steamed rice with a salad of mixed leaves on the side.

Also fabulous as a side to fish or lamb – on this occasion I served it as a side to grilled lamb chops with a dollop of yogurt on the top.

Serves 4

1 large eggplant
2 onions, chopped
¼ cup vegetable oil
2 cloves garlic, finely chopped
1 small fresh red chilli, seeds removed (optional), sliced
2 tsp grated fresh ginger
2 tsp ground coriander
2 tsp cumin
½ tsp turmeric
4 medium tomatoes, chopped
2 medium zucchini, diced – I used 1 yellow and 1 green
¼ cup chopped fresh coriander
sea salt

1              Preheat oven to 200°C. Place eggplant on a baking tray and bake for 45-60 minutes or until eggplant is very soft. Set eggplant aside until cool enough to handle.

2              When eggplant is cool enough to handle, remove the skin and discard. Roughly chop and mash eggplant flesh, place in a
colander and set aside to drain.

3              Place onions and oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until
onions are soft and golden. Remove lid, add garlic, chilli, ginger, ground coriander, cumin and turmeric and cook, stirring, for 1-2 minutes or until fragrant.

4              Add tomatoes, cover and cook, stirring, for 5 minutes or until tomatoes soften and break down.

5              Stir in eggplant flesh and zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini are tender. Remove cover and continue to cook for 10-15 minutes to evaporate any
excess liquid. Stir in most of the fresh coriander, reserving some for garnish. Serve hot, warm or cold.

Where did the ingredients for this dish come from: Onions, garlic, zucchini, eggplant, tomatoes: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: ginger, ground coriander,
cumin, turmeric, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email.

Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other eggplant recipes you might like to try:

Spicy Braised Eggplant, Tomatoes & Capsicum

Spicy Braised Eggplant, Tomatoes & Capsicum

Eggplant Salad with Yogurt Dressing

Eggplant Salad with Yogurt Dressing

Summer Ratatouille

Summer Ratatouille


4 thoughts on “Spicy Indian Eggplant with Zucchini”

Comments are closed.