Eggplant recipes and Indian cookery move hand-in-hand. A well known element in a dizzyingly wide array of traditional Indian cuisine, eggplant is extremely versatile. During cooking, the soft, tender interior of the purple veggie absorbs all the taste of Indian seasonings, making it a perfect accompaniment.

Tomatoes and Curried Eggplant

- 2 pounds eggplant, sliced ¼ in thick

- 3 tbsp oil

- 2 tsp ground coriander

- 1 teaspoon ground cumin

- 1 teaspoon salt, or to taste

- 1/2 teaspoon cayenne pepper

- ¼ tsp ground turmeric

- 1/2 teaspoon fennel seeds

- ¼ teaspoon black mustard seeds

- 2 c chopped ripe tomatoes

- 2 tsp ginger, crushed

- 2 teaspoon garlic, minced

Rub eggplant with oil and barbeque grill on both sides until lightly browned. Mix coriander, cumin, salt, turmeric, and cayenne pepper in dish. Heat up remaining oil in a pan, add fennel and mustard seeds. They'll begin to pop -- insert tomatoes, garlic, ginger, and spices. Cook over med-high, stirring, until orange and thickened. Put in eggplant, blend, cover, fry another 10 minutes.

This dish is high in brain meal: eggplant contains nasunin, an antioxidant. Antioxidants are also found in the turmeric, fennel, and tomatoes! Eggplant is ideal for cardiovascular healthiness as well. Together with the spices, eggplant recipes bolster the whole body system.

Tofu & Indian Eggplant

- 1 eggplant, cubed

- 1 onion, chopped

- 1 c collard greens, sliced

- 10-16 ounces extra solid tofu, diced

- olive oil

- garlic, to taste

- 1/2-1 tablespoon garam marsala

- water as necessary

- shitake mushrooms

- arrowroot or corn starch

Sweat garlic and onions in oil, add eggplant and garam marsala, and a little bit of water to steam as needed. Add mushrooms, greens and tofu, and heat. The mixture could be thickened using arrowroot powder or starch. This dish is full of protein -- the tofu -- along with nutrition from the eggplant and greens; one of numerous easy, flavorful Indian eggplant recipes.

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