Eggplantcurry Recipes

BAINGAN BHARTA (EGGPLANT CURRY)

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.

EGGPLANT CURRY

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.

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY

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.

CURRIED EGGPLANT

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.

ROASTED EGGPLANT CURRY RECIPE BY TASTY

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!

EGGPLANT CURRY

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.

EGGPLANT CURRY

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.