EGGPLANT CURRY
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
Provided by Emily Nabors Hall
Categories Healthy Vegetarian Curry Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
- Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.
Nutrition Facts : Calories 399 calories, Carbohydrate 64 g, Fat 12 g, Fiber 10 g, Protein 11 g, SaturatedFat 4 g, Sodium 569 mg, Sugar 9 g
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY
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
Number Of Ingredients 23
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
EGGPLANT CURRY
Make and share this Eggplant Curry recipe from Food.com.
Provided by michellebsalazar
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash eggplant and cut into small pieces.
- Add oil to pan and heat to boiling point.
- Add eggplant and fry on medium to medium high until light golden brown.
- Drain on paper towels. Meanwhile, add remaining ingredients to pan and cook. Return eggplant to pan and cook for another 3 minutes.
Nutrition Facts : Calories 107.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.1, Sodium 7.2, Carbohydrate 9.4, Fiber 4.6, Sugar 3.5, Protein 1.7
EGGPLANT AND TOFU CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
- Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.
Nutrition Facts : Calories 435, Fat 38 grams, SaturatedFat 21 grams, Sodium 91 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 14 grams
EGGPLANT CURRY WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare rice. While rice is simmering, start curry.
- Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
- Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
- Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
- If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.
SOUTH INDIAN EGGPLANT CURRY
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 15m
Yield 4 or more servings
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams
EASY VEGAN EGGPLANT CURRY
Unbelievably easy vegan eggplant curry recipe.
Provided by scar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.6 g, Fat 31.6 g, Fiber 13.6 g, Protein 9.8 g, SaturatedFat 27 g, Sodium 392.5 mg, Sugar 5.8 g
ROASTED EGGPLANT CURRY RECIPE BY TASTY
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
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
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 recipe #55617 Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
- Cut 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.
- Heat 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.
- Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
- Season with salt to taste.
- Gently 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.
- Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
- When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
Nutrition Facts : Calories 333.8, Fat 12.4, SaturatedFat 1.1, Sodium 24.4, Carbohydrate 56.9, Fiber 26.2, Sugar 27.7, Protein 8.9
BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
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- Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.
- Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.
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