One-Pan Braised Indian Eggplant in Spiced Marinara
If you love cozy, saucy dishes, this One-Pan Braised Indian Eggplant in SpicedMarinara is definitely for you! Tender baby eggplants aresimmered until melt-in-your-mouth soft in a rich tomato sauce. It’s a tastyfusion of Italian comfort food, Indian-inspired spices, and a touch of MiddleEastern shakshuka influence.
Servings: 12 eggplant halves
Calories: 26kcal
Equipment
Ingredients
- 6 Indian eggplants
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 cups marinara sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Rinse, trim the flowery top edge, and slice each Indian eggplant in half lengthwise. Sprinkle with salt and set aside.6 Indian eggplants, ½ teaspoon salt
- Heat olive oil in a large skillet over medium heat. Add sliced onion and garlic and stir for about 30 seconds.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Pour in marinara sauce, season with salt, pepper, chili powder, and cumin, and bring to a gentle simmer.2 cups marinara sauce, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon chili powder, 1 teaspoon cumin
- Nestle the salted eggplants cut-side down into the sauce in a single layer.
- Reduce heat to low, partially cover the pan (lid slightly ajar), and simmer 15–20 minutes, until the eggplants are silky and tender.
- Adjust the sauce: If it’s too thick, add a splash of water; if too thin, simmer uncovered for a few minutes. Taste and adjust seasoning as needed.
- Serve: Garnish with fresh herbs or cheese if desired, and enjoy with rice, naan, or crusty bread.
Notes
- Salt the eggplants first: This draws out excess moisture and bitterness.
- Nestle the eggplants cut-side down into the sauce and avoid stirring too much so they hold their shape while braising.
- Keep the heat low after the sauce comes to a boil. Slow cooking gives the eggplants that melt-in-your-mouth texture.
- Leaving the lid slightly open helps the sauce thicken while still keeping the eggplants moist.
- Eggplants love seasoning. So add a little more salt, chili, or cumin at the end if the flavors need a little boost.
Nutrition
Calories: 26kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg