Eggplant Lasaniya

A bold, garlicky, and spicy eggplant dish popular in Indian cuisine—especially loved for its rich masala and deep flavors. Perfect with roti, naan, or rice!

 Ingredients (Serves 3–4)

• 2 medium eggplants (baingan), cut into cubes
• 6–8 garlic cloves (finely chopped or crushed)
• 2 tablespoons oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 green chili, chopped (optional)
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• ½ teaspoon cumin seeds
• Salt, to taste
• Fresh coriander (cilantro), for garnish

 Instructions

1. Prep Eggplant
   Cut eggplant into cubes and lightly salt them. Let sit 10 minutes, then pat dry.
2. Fry Eggplant
   Heat 1 tbsp oil and lightly fry eggplant until golden. Set aside.
3. Make Garlic Base
   In the same pan, add remaining oil and cumin seeds. Add garlic and sauté until fragrant (slightly golden).
4. Cook Onion
   Add chopped onion and cook until soft and lightly browned.
5. Add Tomato & Spices
   Stir in tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
6. Combine
   Add fried eggplant and mix well. Cook covered for 8–10 minutes on low heat.
7. Finish
   Garnish with fresh coriander and serve hot.

 Serving Ideas

• With roti, chapati, or naan
• Over steamed basmati rice
• As a side with dal and salad

 Tips

• Don’t overcook eggplant—it should hold shape
• Add a pinch of garam masala at the end for extra aroma
• Use mustard oil for authentic flavor (optional)
• For richer taste, add a spoon of yogurt or cream

 FAQs

Q1: Can I skip frying the eggplant?
Yes—air fry or bake at 200°C for 15–20 minutes for a lighter version.

Q2: Why is my eggplant mushy?
Overcooking or too much water—cook on low and avoid adding excess liquid.

Q3: Is this very spicy?
It can be adjusted—reduce chili powder for milder taste.

Q4: Can I store leftovers?
Yes, refrigerate up to 2 days. Tastes even better the next day!

 Weight Watchers (WW) Points (Estimated)

Full Recipe: ~8–10 points

Per Serving:

• (4 servings): 2–3 points each

 Lower WW Points

• Use 1 tbsp oil total instead of 2
• Skip frying and roast eggplant
• Add more tomatoes for volume (0 points)