1/15 Photos of 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 Saffron Rice Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.
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- 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)
- 1 medium yellow onion, diced
- chopped cilantro leaf (to garnish)
- 2 tablespoons canola oil
Spices for cooking
- 1In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
- 2Cut 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.
- 3Heat 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.
- 4Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
- 5Season with salt to taste.
- 6Gently 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.
- 7Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
- 8When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
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Nutritional Facts for Eggplant Curry
Serving Size: 1 (583 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 333.7
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 24.4 mg
- Total Carbohydrate 56.8 g
- Dietary Fiber 26.1 g
- Sugars 27.7 g
- Protein 8.9 g
The following items or measurements are not included: