Curried Aubergine Eggplant Recipes

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STUFFED CURRIED AUBERGINES



Stuffed curried aubergines image

Jam-packed with flavour, this totally tasty traybake is a must-try dish.

Provided by Jamie Oliver

Categories     Curry

Time 1h15m

Yield 6

Number Of Ingredients 14

1 onion
4 cloves of garlic
4 cm piece of ginger
½ a bunch of fresh coriander, (15g)
2 fresh red chillies
1 teaspoon each cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds
1 big handful of fresh curry leaves
groundnut oil
2 heaped tablespoons crunchy peanut butter
1 tablespoon mango chutney
2 level tablespoons tamarind paste
12 finger aubergines, (800g total)
1 x 400 g tin of light coconut milk
250 g ripe mixed-colour cherry tomatoes

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
  • Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
  • Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
  • Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
  • Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
  • Place the tray on a medium heat and fry for 5 minutes, turning halfway.
  • Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
  • Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

Nutrition Facts : Calories 221 calories, Fat 15.2 g fat, SaturatedFat 5.6 g saturated fat, Protein 6.7 g protein, Carbohydrate 15.9 g carbohydrate, Sugar 12.9 g sugar, Sodium 0.9 g salt, Fiber 2.3 g fibre

CURRIED EGGPLANT (AUBERGINE) DIP



Curried Eggplant (Aubergine) Dip image

This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.

Provided by MacChef

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 medium eggplants
1 tablespoon oil
1 small onion, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry powder
2 garlic cloves, crushed
3 teaspoons ginger, minced
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 tablespoon cilantro
1/4 cup plain fat-free yogurt
1/2 lemon, juice of

Steps:

  • Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
  • Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
  • Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
  • Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

Nutrition Facts : Calories 63.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 25.7, Carbohydrate 10.9, Fiber 5.1, Sugar 4.5, Protein 2.2

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)



Green Curry with Sweet Potato and Aubergine (Eggplant) image

An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it.

Provided by Miss Marie Lo Duca

Categories     World Cuisine Recipes     Asian     Indian

Time 47m

Yield 5

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon green curry paste, or more to taste
1 eggplant, quartered and sliced
1 (14 ounce) can coconut milk
1 cup vegetable stock
1 sweet potato, peeled and sliced
6 kaffir lime leaves
2 tablespoons lime juice
2 teaspoons lime zest
2 teaspoons soft brown sugar
salt
1 shredded kaffir lime leaf for garnish
1 sprig chopped fresh cilantro for garnish

Steps:

  • Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
  • Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.3 g, Fat 19.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 15.3 g, Sodium 188.8 mg, Sugar 8 g

CURRIED (AUBERGINE) EGGPLANT



Curried (Aubergine) Eggplant image

You can use either Chinese or Japanese eggplants. Both varieties have purple skin, along, slender shape, and small seeds. Good served with steamed basmati or jasmine rice. The recipe comes from Gourmet Magazine.

Provided by Barb G.

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs Japanese eggplants, cut into 13 inch thick rounds
1 3/4 teaspoons salt
1 garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeno chile, including seeds
1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons canola oil
1 large onion, halved lengthwise and thinly sliced lengthwise
3 inches cinnamon sticks
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews, chopped

Steps:

  • Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes; Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
  • While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
  • Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
  • Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
  • Add eggplant and cook, stirring until it begins to soften, about 3 minutes; Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer covered, stirring occasionally, until eggplant is tender, BUT NOT falling apart, about 20 to 25 minutes.
  • Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

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