CURRIED GRILLED EGGPLANT
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
CURRIED EGGPLANT
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
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 IN TOMATO SAUCE
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
Provided by Brian Holley
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pot and fry the onion till light golden colour.
- Add the spices, cook for 2 minutes.
- Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
- Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4
CURRIED EGGPLANT (AUBERGINE) DIP
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
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
A low-fat veggie pie, high in taste
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 9
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 EGGPLANT (AUBERGINE) IN TOMATOES
These stuffed tomatoes are a tasty and colorful accompaniment to a special pot roast, a simple romaine salad and slices of good homemade herb bread.
Provided by superbuna
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut thin slice off top of each tomato and scoop out insides, leaving 1/4" shell.
- Saute onion in butter.
- Add tomato pulp and simmer until pulp is softened.
- Peel eggplant and dice into 1/4" cubes and add to pulp mixture.
- Season with salt, oregano, curry powder,thyme and black pepper.
- Taste, and adjust seasoning if necessary.
- Cook, stirring gently, until eggplant is tender and sauce is thickened.
- Salt tomato cups, fill with hot mixture.
- Place in baking pan or casserole and top with buttered breadcrumbs.
- Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
Nutrition Facts : Calories 101.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 514.5, Carbohydrate 16.1, Fiber 4.7, Sugar 6.1, Protein 3
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