Eggplant Curry

Name: Eggplant Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried brown lentils; 2 cups water; ¼ cup olive oil; 1 medium; 1 onion; 3 garlic cloves; 1 Serrano pepper; 1 teaspoon freshly grated ginger; 1 to 3 tablespoons garam masala; 1 teaspoon ground cumin; 1 14 ounce can crushed tomatoes; 1 14 ounce can diced tomatoes; salt and pepper to taste; ¼ cup chopped fresh cilantro; Cooked basmati rice

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
245 kcal
Course
Side Dish, Main Course
Cuisine
Indian, American

Eggplant Curry

Omar Parker

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This Indian-inspired eggplant curry is made with tender chunks of eggplant and lentils in a spicy tomato sauce.

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Ingredients

Servings

½ cup dried brown lentils
2 cups water
¼ cup olive oil
1 medium 1 pound eggplant, cut into ½ inch cubes
1 onion diced
3 garlic cloves minced
1 Serrano pepper seeded and minced (optional, leave it out for a milder dish)
1 teaspoon freshly grated ginger
1 to 3 tablespoons garam masala to taste
1 teaspoon ground cumin
1 14 ounce can crushed tomatoes
1 14 ounce can diced tomatoes
salt and pepper to taste
¼ cup chopped fresh cilantro
Cooked basmati rice for serving

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Instructions

Place the lentils into a small saucepan and cover them with 2 cups of water. Place over high heat and bring the water to a boil. Lower heat and allow to simmer until tender, about 35 minutes. You can add water during cooking if it gets too low. When the lentils are done, drain any excess water.
While the lentils cook, coat the bottom of a large pot with the olive oil and place it over medium heat. When the oil is hot, add the eggplant. Sauté for about 5 minutes. Add the onion and continue to sauté for about 5 minutes more, until the eggplant begins to brown and the onion is soft and translucent. Add the garlic, serrano pepper, ginger, 1 tablespoon of garam masala, and the cumin. Sauté about 1 minute more, until very fragrant.
Add the tomatoes and bring the mixture to a simmer. Taste test the sauce and add more garam masala if you'd like. Allow to simmer until the eggplant is tender, about 15 minutes. Stir in the cooked lentils and simmer another minute or two, until heated throughout. Remove from heat and season with salt and pepper to taste.
Serve with basmati rice and a sprinkling of fresh cilantro.

Nutrition Information

Show Details

Calories 245kcal (12%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 158mg (7%) Potassium 493mg (14%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 219IU (4%) Vitamin C 14mg (16%) Calcium 65mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	23g	8%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	158mg	7%
Potassium	493mg	10%
Fiber	10g	40%
Sugar	4g	8%
Vitamin A	219IU	4%
Vitamin C	14mg	16%
Calcium	65mg	7%
Iron	3mg	17%