South Indian Eggplant Curry Baked Recipe

Name: South Indian Eggplant Curry Baked Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 2 teaspoons oil; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne or Indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild; 1 teaspoon or more garam masala or you can use sambar masala or Berbere; 1/2 teaspoon salt; 1 large eggplant; 1/2 red onion; 2 cloves garlic minced; 1/2 inch ginger finely chopped or minced; 1 teaspoon oil; 1/2 teaspoon mustard seeds; 1/8 teaspoon fenugreek seeds; 12 curry leaves; 8 ounces tomato puree; 2 to 2 1/2 cups coconut milk; 1/4 cup split red lentils; 1/4 teaspoon salt; cilantro and lemon juice for garnish

User Reviews

5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4
Calories
217 kcal
Course
Main Course
Cuisine
Indian

South Indian Eggplant Curry Baked Recipe

Danielle Hudson

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This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.

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Ingredients

Servings

For the eggplant:

2 teaspoons oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne or Indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild
1 teaspoon or more garam masala or you can use sambar masala or Berbere
1/2 teaspoon salt
1 large eggplant chopped into 1-1 1/2 inches by 1/2 inch size cubes, or use small eggplants chopped into quarters
1/2 red onion thinly sliced about 3/4 cup
2 cloves garlic minced
1/2 inch ginger finely chopped or minced

For the sauce:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
12 curry leaves fresh or frozen or dried
8 ounces tomato puree use unseasoned tomato sauce or purée canned diced tomatoes
2 to 2 1/2 cups coconut milk or other creamy non-dairy milk of choice, or use 1 15 ounce can of coconut milk and 1 cup of other non-dairy milk or water
1/4 cup split red lentils (Masoor dal)
1/4 teaspoon salt
cilantro and lemon juice for garnish

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Instructions

Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering of mustard seeds and mix lightly.
Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.

Notes

Stove top: Make the tempering in a larger skillet. Then add the spices and mix in. Add onion and eggplant(use smaller chopped) toss well and cook until eggplant is golden on some edges. Then add the rest of the ingredients, mix well, partially cover and cook until the eggplants start to break down and the lentils are cooked. Stir occasionally.
Curry leaves : There is no good substitute for curry leaves so if you can't find them, leave them out. You can Substitute 1 bay leaf, 1 tsp coriander and 1 tsp lime juice for every 6 curry leaves. It’s slightly different flavor but complements the sauce with the tang and earthy tones. How to store Curry leaves: fresh Curry leaves can be frozen in an airtight container for 8-10 months. Use frozen wherever recipe calls for fresh curry leaves
For keeping it mild, use 1/2 teaspoon paprika instead of cayenne
if you cannot find tomato puree you can use unseasoned tomato sauce or purée canned diced tomatoes and use
No oil: It’s difficult to make this oil free. You can dry toast the mustard seeds and use but the flavor payback isn’t as strong as oil toasted seeds. For the roasting process you can use broth or aquafaba

Nutrition Information

Show Details

Calories 217kcal (11%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 7g (35%) Sodium 540mg (23%) Potassium 667mg (19%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 496IU (10%) Vitamin C 71mg (79%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 217 kcal

% Daily Value*

Calories	217kcal	11%
Carbohydrates	25g	8%
Protein	6g	12%
Fat	11g	17%
Saturated Fat	7g	35%
Sodium	540mg	23%
Potassium	667mg	14%
Fiber	9g	36%
Sugar	8g	16%
Vitamin A	496IU	10%
Vitamin C	71mg	79%
Calcium	53mg	5%
Iron	3mg	17%