Eggplant Aubergine Spinach Curry Recipes

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

Ingredients

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

EGGPLANT SPINACH CURRY

Eggplant Spinach Curry image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 entree servings or 6 accompa

Number Of Ingredients 19

Ingredients

1 large eggplant, diced, with skin
2 teaspoons coarse salt for sprinkling
2 tablespoons black mustard seeds
6 tablespoons clarified butter
1 large onion, diced
1/2 teaspoon salt
2 tablespoons pureed garlic
2 tablespoons freshly grated ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
2 tomatoes, peeled, seeded, and diced
1 cup water
1 tablespoon palm or brown sugar
2 bunches spinach, stems removed, washed, and cut in 2inch pieces

Steps:

Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.
Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.
Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.
Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.
Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.

AUBERGINE (EGGPLANT) AND SPINACH TERRINE

Aubergine (Eggplant) and Spinach Terrine image

Make and share this Aubergine (Eggplant) and Spinach Terrine recipe from Food.com.

Provided by That is Dr House to

Categories Spinach

Time 12h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 eggplant
2 tablespoons extra virgin olive oil
2 zucchini, thinly sliced
1 sprig fresh thyme leave (leaves only)
4 tomatoes, peeled and seeded
4 fresh basil leaves, thin sliced
10 ounces fresh baby spinach leaves
1 garlic clove, crushed
1 tablespoon butter, for vegan omit see note
grated fresh nutmeg
salt
fresh ground pepper
1/2 roasted red pepper, skinned and chopped
balsamic vinegar

Steps:

Vegan: use water or broth or oil.
Preheat oven to 375F Cover one end of 4 2 1/2 inch metal muffin rings with plastic wrap to seal.
Slice the eggplant into four equal rounds. Heat half the oil in in a fry pan and cook the eggplant on both sides until brown. Place themn on a cooking sheet and cook in oven for 10 minutes. Transfer to plate lined with paper towels.
Heat half the remaining oil and cook the zucchini for two minutes then drain on paper towel. Season with salt,pepper and thyme.
In the rest of the oil in a heavy frying pan put the tomatoes and basil and cook for 5 to 8 minutes.
Cook the spinach, garlic and butter in a pan allowing water to evaporate. Drain and add nutmeg then season with salt and pepper. Note if making it Vegan you can simply use a bit of water or broth in place of the butter. You want them wilted not "mushed".
Line the base and sides of muffin tins with spinach leaves leaving no gaps. Place the zucchini around the edges of each ring and overlap them slightly. Divide and place tomato mixture in center. Press it down well. Place eggplant on top, trim edges to fit.
Seal top with clear plastic and pierce the base to allow liquid to escape. Chill overnight Remove the rings and serve with roastged pepper and drizzle with balsamic vinegar.

Nutrition Facts : Calories 168, Fat 10.6, SaturatedFat 2.9, Cholesterol 7.6, Sodium 95.1, Carbohydrate 17.5, Fiber 8, Sugar 7.9, Protein 5.5

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