Eggplant Curry
User Reviews
5.0
147 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
277 kcal
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Course
Main Course
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Cuisine
Indian
Eggplant Curry
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Roasted eggplant is simmered in a curry coconut sauce with the perfect blend of spices in this show-stopping Eggplant Curry! Makes 4 large servings or 6 small servings.
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Ingredients
- 1 1/2 pounds eggplants , preferably the slender Asian varieties, stems removed and sliced into 1/2 inch rounds or pieces
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1 medium yellow onion , diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- homemade curry powder recipe
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups (or 14.5 ounce can) diced tomatoes
- 2 tablespoons tomato paste
- 1-2 green chilies , seeded and finely diced
- 3/4 cup chicken or vegetable broth
- 1 cup coconut milk
- 2 tablespoons chopped cilantro
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Instructions
- Preheat the oven to Broil.Place the sliced/diced eggplants into 1/2 inch thick rounds or pieces. Place them in a bowl and toss with the olive oil and salt. Lay the eggplant in a single layer on a lined baking sheet. Place in the oven and broil for 10-12 minutes or until nicely browned.
- While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.Add the garlic, ginger, pepper, and spices and cook for another minute or two. Add the diced tomatoes and tomato paste and stir to combine. Stir in the broth. Return the roasted eggplants to the pot. Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.The curry will thicken as the eggplant breaks down. You want it to be very soft and partially collapsed but not entirely mushy. Add the coconut milk and cilantro and return to a simmer for 2 minutes. Add salt to taste.Garnish with a sprinkling of cilantro and serve with basmati rice and/or naan and some cucumber raita if desired.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
1582mg
(66%)
Potassium
934mg
(27%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
356IU
(7%)
Vitamin C
22mg
(24%)
Calcium
95mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1582mg | 66% |
| Potassium | 934mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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