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Eggplant Curry

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Ingredients

Adjust Servings:
1 small yellow onion coarsely chopped
2 inches fresh ginger coarsely chopped
6 garlic cloves peeled and chopped
1 tablespoon garam masala
1 tablespoon brown sugar
1 tablespoon canola oil
6 eggplants (baby or indian)
15 ounces diced tomatoes (canned or 2 large tomatoes)

Nutritional information

333.8
Calories
111 g
Calories From Fat
12.4 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
24.4 mg
Sodium
56.9 g
Carbs
26.2 g
Dietary Fiber
27.7 g
Sugars
8.9 g
Protein
583g
Serving Size

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Eggplant Curry

Features:
    Cuisine:

    An Indian dish that is so full of flavor.
    Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617
    Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Eggplant Curry,An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don’t dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617 Take a look at this thread for step x step of making this.,Totally yummy! 🙂 Would have liked it a little spicier but Im south east asian. Im used to Indian food and this was really good! It grows yummier with every bite! Thanks Rita!! 🙂


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    Steps

    1
    Done

    In a Blender, Combine the Ingredients For the Masala Paste Blend It to a Smooth Paste; Set This Masala Paste Aside.

    2
    Done

    Cut Into the Baby Eggplants Up to About 1/4 Inch from the Stem, Without Breaking Up the Stem, Into Roughly Lengthwise Quarters Gently Separate at the Slits, While Holding the Stem Tight, and Slather on the Masala Paste Into the Slits of the Eggplant, in a Thin Layer, Taking Care not to Break Apart the Eggplant; Set Aside. or Use the Long Thin Eggplant Cut Into 1 Inch Slices and Make a Cut Halfway Through to Slather the Masala Into and on the Slices.

    3
    Done

    Heat 2 Tbsp of Oil in a Pan, Add the Diced Onions and a Pinch of Salt and Any Remaining Marsala Paste Left Over After Coating the Eggplants; Saute Till Onion Turns Translucent About 4-5 Minutes.

    4
    Done

    Add the Diced Tomatoes and the Rest of the Spices, Stir Till Well-Incorporated.

    5
    Done

    Season With Salt to Taste.

    6
    Done

    Gently Place the 'stuffed and Coated' Eggplants Into the Sauce So They Are Mostly Submerged, Cover and Let It Simmer Over Medium Low Heat Till Eggplant Changes Color and Is Cooked Through but not Mushy About 20 Minutes.

    7
    Done

    Add a Little Water If There Is not Enough Moisture For Cooking, Try not to Stir at This Point as the Eggplants Might Fall Apart.

    8
    Done

    When Tender Stir Gently, Garnish With Cilantro and Serve Warm With Roti or Naan or Over Basmati Rice.

    Avatar Of Clara Bailey

    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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