Light Eggplant Aubergine And Tomato Curry Recipes

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SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY



South Indian Eggplant (Aubergine) Curry image

This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."

Provided by Ms B.

Categories     Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 22

1/2 cup dry coconut powder
3 tablespoons white poppy seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
4 tablespoons channa dal, roasted
1/2 cup roasted peanuts
12 small eggplants, about the size of an egg
1/4 cup oil, plus
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 cup onion, chopped
2 tablespoons ginger-garlic paste
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder, to taste
2 teaspoons kosher salt
2 cups fresh tomatoes, peeled seeded and chopped
1 1/2 cups water
2 teaspoons garam masala
3 tablespoons fresh coriander, chopped

Steps:

  • In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
  • Remove from pan to stop the cooking and cool.
  • Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
  • Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
  • In a food processor, process the peanuts until they are coarsely ground.
  • Wash and stem the eggplants.
  • Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
  • Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
  • In a separate pan, heat the 2 tablespoons of oil to medium hot.
  • Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
  • In a matter of seconds they will begin to pop - add the onions and stir.
  • When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
  • Stir the spices into the onion then add the tomatoes.
  • Stir in the tomatoes then add the coconut mixture along with the peanuts.
  • Add the eggplants and 1 cup of the water.
  • Stir and cook over low heat, covered for about 20 minutes.
  • Add water a little at a time to maintain a nice smooth consistency.
  • Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
  • Check to see that it is salted to your taste.
  • Put in a serving dish and garnish with the remaining chopped coriander.

Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3

LIGHT EGGPLANT (AUBERGINE) AND TOMATO CURRY



Light Eggplant (Aubergine) and Tomato Curry image

Nigel Slater pitches this recipe as a "light vegetable curry for a summer's day". The resulting dish will not have a thick sauce but rather a highly flavoured juicy sauce. Serve over rice or as a side dish to meat. For this recipe you ideally want the small, light purple eggplants found in Turkish stores.

Provided by Sackville

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 garlic cloves, peeled
8 cardamom pods
1 teaspoon mustard seeds
2 teaspoons turmeric
2 teaspoons cumin seeds
2 small hot red chili peppers
3 tablespoons oil
500 g small eggplants
3 medium onions, peeled and sliced
1 inch ginger
600 g tomatoes
500 ml vegetable stock or 500 ml water
4 tablespoons coriander

Steps:

  • Pour the oil in a shallow pan and heat.
  • Halve the eggplants and cook in the oil until they they colour and soften slightly.
  • Remove and drain on paper towel.
  • Add the onions and let cook over a low heat until golden and translucent.
  • Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
  • Keep going until you have a thick paste.
  • Stir the paste into the onions and cook for a few more minutes.
  • Quarter the tomatoes and add them to the mixture.
  • Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
  • Stir in the coriander leaves and serve.

Nutrition Facts : Calories 204.3, Fat 11.5, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 25.2, Fiber 8, Sugar 11.5, Protein 4.3

ROASTED AUBERGINE & TOMATO CURRY



Roasted aubergine & tomato curry image

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

Provided by Chelsie Collins

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 12

600g baby aubergines, sliced into rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
  • Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
  • Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

Nutrition Facts : Calories 331 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein

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