Eggplant Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
This Eggplant Curry recipe highlights slender Asian eggplants roasted under a broiler with olive oil and salt until browned and tender. The roasted eggplant pieces are then combined with a curry base made from sautéed onions, garlic, ginger, and a blend of curry powder, cardamom, cumin, and coriander. Diced tomatoes and tomato paste form the acidic foundation of the sauce, which is simmered with the roasted eggplants and chicken or vegetable broth until the eggplants soften further without losing shape.
The curry is finished with coconut milk, adding a smooth, rich layer that mellows the spices, and fresh cilantro for a bright herbal note. The texture remains soft but not mushy, allowing distinct eggplant pieces to be enjoyed in a thick, flavorful sauce. This dish works well served over basmati rice, soaking up the fragrant curry sauce.
Ingredients
- 1 1/2 pounds eggplant 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 yellow onion diced, medium
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons curry powder
- curry powder homemade
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cumin ground
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups diced tomatoes 14.5 ounce can
- 2 tablespoons tomato paste
- 1-2 green chilies , seeded and finely diced
- 3/4 cup chicken broth or vegetable broth
- 1 cup coconut milk
- 2 tablespoons cilantro chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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