Curriedeggplantauberginedip Recipes

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EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY



Eggplant Curry - South Indian Brinjal Curry image

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Provided by Nagi

Categories     curries     Mains

Number Of Ingredients 23

2 tbsp vegetable oil ((or canola))
700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
1/2 tsp each salt and pepper
3 tbsp vegetable oil ((or canola))
3/4 tsp black mustard seeds ((Note 2))
14 curry leaves, fresh ((Note 3))
1 red onion (, quartered and thinly sliced)
3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
1 tbsp garlic (, grated (4 cloves approx))
1 tbsp ginger (, grated (1.5cm piece approx))
1 1/4 cups water
3/4 tsp salt
3 tbsp coconut milk (or cream, full fat (Note 5))
1/4 tsp cardamom powder
1/4 tsp ground clove
1/4 tsp black pepper
1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
4 tsp coriander powder
4 tsp cumin powder
Basmati rice
Yogurt (, highly recommended)
Coriander/cilantro leaves (, optional)
Easy flatbread (as naan!) (, optional)

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
  • Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
  • Place in large bowl, toss with oil, salt and pepper.
  • Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
  • Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
  • Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
  • Add onions, cook 5 minutes until golden brown.
  • Add tomato, cook for 1 minute, stirring.
  • Add garlic and ginger, cook 2 minutes.
  • Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
  • Stir in water, and then add the eggplant.
  • Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
  • Stir in coconut milk, taste then add more salt if needed.
  • Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
  • Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

CURRIED GRILLED EGGPLANT



Curried Grilled Eggplant image

Provided by Sandra Lee

Categories     main-dish

Time 17m

Yield 6 servings

Number Of Ingredients 6

2 medium eggplants, cut crosswise into 1-inch thick rounds
1/4 cup sesame oil
2 tablespoons curry powder
Salt
freshly ground black pepper
3 tablespoons chopped fresh mint leaves

Steps:

  • Prepare grill to medium-high heat.
  • Rub eggplant rounds on both sides with sesame oil. Sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.

Nutrition Facts : Calories 131 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 121 milligrams, Carbohydrate 12 grams, Fiber 7 grams, Protein 2 grams, Sugar 4 grams

ROASTED EGGPLANT CURRY RECIPE BY TASTY



Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
  • Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
  • In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
  • Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
  • Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
  • Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
  • Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
  • Serve the curry warm over rice, topped with chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

CURRIED EGGPLANT



Curried Eggplant image

Categories     Onion     Side     Sauté     Cashew     Eggplant     Jalapeño     Cilantro     Seed     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 side-dish or 4 main-course servings

Number Of Ingredients 16

3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeño chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews (1 1/4 oz), chopped
Accompaniment: steamed basmati or jasmine rice

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 jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
  • Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté 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, 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, 20 to 25 minutes. Season eggplant with additional salt.
  • Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

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

CURRIED AUBERGINE & POTATO PIE



Curried aubergine & potato pie image

A low-fat veggie pie, high in taste

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 9

1kg potato , peeled and cut into 3cm chunks
1 tbsp olive oil
1 large onion , chopped
2 large garlic cloves , crushed
2 medium aubergines , cut into 3cm chunks
1 tbsp medium curry powder
400g can chopped tomato
2 tbsp tomato purée
410g can green lentil , drained

Steps:

  • Preheat the oven to fan 200C/conventional 220C/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender - don't let the water boil or the potatoes will break up.
  • Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden - about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
  • Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
  • Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.

Nutrition Facts : Calories 301 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 1.15 milligram of sodium

CURRIED CRAB DIP



Curried Crab Dip image

With curry powder and currants, this isn't your run-of-the-mill crab and cheese dip. Serve hot or warm with water crackers, Melba toast, etc.

Provided by TerryWilson

Categories     Seafood     Shellfish     Crab

Time 1h10m

Yield 12

Number Of Ingredients 10

nonstick cooking spray
½ cup dried currants
½ cup boiling water, or as needed
2 (8 ounce) packages cream cheese, softened
⅓ cup coconut milk
⅓ cup minced green onions
⅓ cup minced red bell pepper
2 tablespoons curry powder
2 tablespoons mayonnaise
1 pound lump crabmeat, picked over

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
  • Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
  • Drain currants, and reserve the liquid.
  • Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
  • Bake in the preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g

CURRIED VEGGIE DIP



Curried Veggie Dip image

A nice curry raw vegetable dip recipe. Serve with fresh cut raw vegetables and enjoy.

Provided by JJKADABA

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 24

Number Of Ingredients 11

2 cups mayonnaise
1 small onion, grated
1 teaspoon curry powder
6 pimento-stuffed green olives
2 tablespoons capers
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
¼ teaspoon dry mustard
½ dill pickle, chopped
1 tablespoon paprika

Steps:

  • Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 1.3 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 252 mg, Sugar 0.4 g

EGGPLANT (AUBERGINE) -SPINACH CURRY



Eggplant (Aubergine) -Spinach Curry image

This curry is an adaptation of a recipe I found posted on several different websites. When I first served this dish, people commented on its professional, restaurant-like quality. However, the original version called for a lot of butter, so I played with the ingredients and preparation until I found what worked best for me. Instead of steaming the eggplant cubes, you can sauté them in 1/4 cup of ghee until they turn golden, but I prefer this less fatty version.

Provided by Wisent

Categories     Curries

Time 1h5m

Yield 5-6 serving(s)

Number Of Ingredients 17

1 large eggplant, cut into 1 1/2 centimeter cubes, with skin
2 teaspoons kosher salt
2 tablespoons brown mustard seeds
2 tablespoons canola oil
1 large onion, diced
6 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 teaspoon cumin, ground
1/2 teaspoon coriander, freshly ground
1/2 teaspoon cardamom, freshly ground
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1 (796 ml) can diced tomatoes
2 (300 g) packages frozen spinach, thawed and drained
3/4 cup plain yogurt
3/4 cup cilantro, chopped

Steps:

  • Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
  • Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
  • Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
  • Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
  • After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
  • Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
  • Serve alone on a bed of rice, or with a beef curry and naan bread.

Nutrition Facts : Calories 225.4, Fat 9.7, SaturatedFat 1.7, Cholesterol 4.8, Sodium 1190.8, Carbohydrate 31, Fiber 11.3, Sugar 13.6, Protein 10.3

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EASY ROASTED EGGPLANT DIP (LOW CALORIE DIP ... - SPRINKLES AND …
2014-08-16 Instructions. Pre-heat the oven to the hottest setting.Place the eggplants onto a baking sheet and give the eggplants several stabs with a knife. You want to go into the centre but not completely through. Put the eggplants into the oven and roast for 35-40 minutes until tender.
From sprinklesandsprouts.com


EGGPLANT CURRY RECIPE - EASY INDIAN VEGAN MASALA AUBERGINE
Eggplant Curry Recipe - Easy Indian vegan#howtocook #vegan #vegetarianrecipes Masala Aubergine BrinjalAnother curry from the how to cook great food stable of...
From youtube.com


INDIAN EGGPLANT CURRY RECIPE - WENT HERE 8 THIS
2020-08-10 I use regular eggplant in this recipe, but any kind of eggplant will actually work well (Chinese, Japanese, etc).. Using full fat coconut milk (or even just coconut cream) is a must in this recipe. The lite just won't be creamy enough. Buy coconut milk or coconut cream.. Garam Masala is what gives the curry part of it's warm flavor (I recommend making your own garam masala).
From wenthere8this.com


ROASTED AUBERGINE (EGGPLANT) & RED PEPPER DIP - TANIA
2021-08-25 Preheat the oven to 180C/350F. Arrange red peppers and aubergines on a roasting tray lined with baking foil. Prick the aubergine with a fork. Season both vegetables with salt & pepper, drizzle with a tablespoon of olive oil and roast in the oven for 35-40 minutes.
From fitfoodienutter.com


CURRIED EGGPLANT RECIPE | DR. MCDOUGALL
1 Preheat the oven to 400F. 2 Prick eggplant all over with a fork. Place in a shallow baking dish and bake until very soft, about 45 minutes. Remove from the oven and cool. Cut in half and scoop out the pulp. Chop the pulp and set aside. 3 Place 1/4 cup of water in a saucepan. Add the onion, ginger, and cumin seeds.
From drmcdougall.com


10 BEST VEGETARIAN STUFFED EGGPLANT AUBERGINE RECIPES - YUMMLY
2022-06-19 21,724 suggested recipes. Stuffed Eggplant Cultured Palate. spaghetti sauce, cooked rice, oregano, spices, shredded cheese and 5 more. Quinoa Stuffed Eggplant Eating Cheating. parsley, sea salt, extra virgin olive oil, sea salt, sun-dried tomatoes and 13 more. Vegetable Stuffed Eggplant Cooking And Cooking. onion, eggplants, salt, fresh mint, garlic …
From yummly.com


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