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Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi)

Becky Luigart-Stayner
Yield 4 servings (serving size: about 4 eggplant slices, 3/4 cup sauce, and 1/2 cup rice)
A coffee grinder is useful in this recipe for pulverizing coriander seeds and grinding dried chickpeas into flour. (If you'd prefer to buy that ingredient, chickpea flour is available in Indian markets.) The sauce can be prepared and refrigerated in a covered container a day ahead; reheat it over low heat while the eggplant cooks.


  • Sauce:
  • 1 teaspoon canola oil
  • 1 cup chopped red onion
  • 1 cup chopped tomato
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup water
  • 1/4 cup chickpea (garbanzo bean) flour
  • 1/4 cup water
  • 2 cups plain whole milk yogurt, divided
  • 3/4 teaspoon salt
  • Eggplant:
  • 1 (3/4-pound) eggplant, cut crosswise into 16 slices
  • 1 teaspoon canola oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • Remaining ingredients:
  • 2 teaspoons canola oil
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, thinly sliced
  • 2 cups hot cooked basmati rice

Nutrition Information

  • calories 314
  • caloriesfromfat 29 %
  • fat 10.2 g
  • satfat 3.3 g
  • monofat 4 g
  • polyfat 1.9 g
  • protein 12.1 g
  • carbohydrate 46.7 g
  • fiber 4.1 g
  • cholesterol 16 mg
  • iron 3.5 mg
  • sodium 561 mg
  • calcium 299 mg

How to Make It

  1. To prepare sauce, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add tomato, ginger, and minced garlic; sauté 5 minutes or until tender. Add spinach, and sauté 3 minutes. Add 1 cup water; cook 5 minutes or until liquid evaporates. Remove from heat; cool. Spoon spinach mixture into a food processor; process until smooth. Lightly spoon flour into a measuring cup; level with a knife. Place flour into a small bowl; whisk in 1/4 cup water, 1/4 cup yogurt, and salt. Place spinach mixture in a medium saucepan; stir in flour mixture and remaining yogurt. Cook over medium heat 15 minutes or until the mixture begins to thicken, stirring frequently. Cover and remove from heat.

  2. Preheat broiler.

  3. To prepare eggplant, place eggplant slices in a single layer on a baking sheet. Combine 1 teaspoon of oil, coriander, turmeric, and 1/4 teaspoon pepper. Using the back of a spoon, spread a small amount of mixture over 1 side of each eggplant slice. Broil 10 minutes or until lightly browned.

  4. Heat 2 teaspoons oil in a small skillet over medium heat. Add 1/4 teaspoon pepper and sliced garlic; sauté 1 minute or just until garlic is lightly browned. Remove from heat. Pour warm spinach sauce in a shallow serving dish; top with eggplant. Drizzle with garlic mixture. Serve with rice.