eggplant curry

Roasted Eggplant Curry with Chickpeas is a great way to use up summer produce. Made with coconut milk, easy roasted eggplant and the perfect blend of spices!

Roasted Eggplant Curry with Chickpeas

eggplants

olive oil

olive oil,

onion,

red bell pepper,

coriander

smoked paprika

turmeric

garam masala

garlic,

fresh ginger, grated (*or use 1/2 teaspoon ground ginger)

(1) 14.5-oz can diced tomatoes

(1) 13.5-oz can full fat coconut milk

(1) 15-oz can chickpeas, drained and rinsed

cilantro

rice

Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.

Cut the tops off of the eggplant, then chop into 1 inch cubes. There is no need to peel the eggplant, unless you prefer to.

Add the eggplant chunks to the baking sheet, and drizzle with 3 tablespoons of olive oil. Stir to coat the eggplant in the oil, then spread out and sprinkle with a salt. Bake for 25-30 minutes, until the eggplant is tender.

Meanwhile, in a large skillet, add the 2 tablespoons of olive oil. Sauté the onion and red bell pepper for 4-5 minutes, until translucent and soft.

Now stir in the spices: coriander, smoked paprika, turmeric and garam masala (or curry powder). If the mixture gets too dry, add a few tablespoon of water to de-glaze the pan a bit. Cook for about 1 minute, then add the garlic and ginger and cook for 1 more minute.

To the skillet, add the canned diced tomatoes, coconut milk and chickpeas. Stir. Once the eggplant is done roasting, add to the skillet as well and stir in. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes. Add salt to taste.

Serve over cooked rice, fresh chopped cilantro/parsley and perhaps a side of vegan naan if desired.

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&#039;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&#039;re concerned, skip or reduce it!

Eggplant Curry - South Indian Brinjal Curry

vegetable oil ((or canola))

/ 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))

salt and pepper

tsp black mustard seeds ((Note 2))

curry leaves, fresh ((Note 3))

onion

tbsp passata or tomato pulp (or canned tomato) ((Note 4))

garlic

tbsp ginger (, grated (1.5cm piece approx))

water

salt

tbsp coconut milk (or cream, full fat (Note 5))

tsp cardamom powder

clove

tsp black pepper

tsp chilli powder (or cayenne (NOT US Chilli Powder))

coriander powder

cumin powder

Basmati rice

Yogurt (, highly recommended)

Coriander/cilantro leaves (, optional)

Easy flatbread (as naan!) (, optional)

Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.

Cut eggplant into 2cm / 4/5&quot; slices, then cut into 2cm / 4/5&quot; 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&#039;re not shrivelled up and dismal. Use per recipe.

Roasted Eggplant:

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&#039;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&#039;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.

Curry:

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/ vegan Indian-inspired meal.

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Brinjal Curry (Indian Eggplant) 

20-22 small, round or egg-shaped eggplant

coconut oil,

red chilies

tablespoons garam masala

tablespoons coriander seeds

black pepper

(fresh) grated coconut (easy to find in the frozen section at the Asian market)

tablespoons tamarind paste

brown sugar

water broth

coconut oil

tablespoon mustard seeds

asafoetida (hing powder)

cup curry leaves (fresh, or use frozen)

tomato, diced

Make 2 cuts down the center of the eggplant to make an x, but only about 3/4 of the way down so that the eggplant is still intact. See photo. Place in a big bowl and cover the eggplants with warm water and mix in 2 tablespoons salt , let soak for about 20-30 mins, opening the eggplants a little if possible, and let stand while you prep the remaining ingredients. Drain.

Heat ghee on med-low heat. Saute, stirring the dahl until it becomes golden and lightens in color, and get pretty toasted all the way through, about 5 minutes.  Increase heat to medium and then add dried chilies, garam masala, turmeric, coriander seeds, and black pepper. Stir until spices toast and become fragrant. Remove from heat and add dahl &amp; spice mixture to a blender with the grated fresh grated coconut, whole garlic and sliced ginger. Add the salt,  1/2 cup water (or a little more-  just enough to get the blender going) and pulse and blend until you have a uniform paste, adding more water to get the blender going if need be. Break up that dahl! Set aside.

Make the SPICE PASTE:

Heat oil on med heat in a saute pan or braiser and saute mustard seeds until they start to crackle, add asafoetida and curry leaves.  Saute one minute. Then add the eggplant and stir often, until their color changes and the skin looks a bit blister-y, about 10-12 minutes.

Add the sliced onion to the pan, stir and saute until onions become transparent.

Add the masala spice paste and stir so all of the eggplant is covered. Cook 3-4 minutes stirring.

Add the tomatoes and the Tamarind Water. Stir, and space eggplant evenly and make sure it is all mostly covered with the liquid. Bring to a simmer, reduce heat, cover and simmer for 20-25 min.

Open the lid and rearrange the brinjal, slightly prying them with a spoon so they open up a bit and soak up all the gravy. Cover and simmer for 20-25 more min.

Check again. Eggplants are done when they are meltingly tender and collapsing. Taste the sauce. If it tastes gritty, it is likely the lentils have not fully cooked and incorporated into the sauce, so continue simmering covered until the lentils dissolve. If too tangy, add a little more brown sugar and possibly salt.

Cook uncovered for 5 minutes to thicken up the masala sauce and concentrate those flavors.

Taste for salt, adding more if necessary- please see notes!

Garnish with chopped cilantro or fried curry leaves (sauteed in ghee to enhance flavor) and serve with basmati rice or naan. Enjoy!

BRINJAL

This was good but not my favorite, and I usually adore your recipes.  When do you add the asafetida powder?   Do the curry leaves get really of brown and disintegrate?  The aromas are tantalizing and the flavors complex, unusual, tart, earthy.  I am hoping that when I become more familiar with Indian cooking that these recipes will become easier.  Right now they are a bit daunting with all of the steps.   I threw in some chicken for my grandson who is not yet fond of eggplant.

Extremely complex! Rich and (not to be gross) almost meat like.I felt perhaps the spices could be cut down a little, but other than that this ranks as one of the best curries I've made in a very long while.Exceptionally flavorful.

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

basmati rice ((½ cup = 100 grams))

aubergine ((medium))

red onion

tsp garam masala powder or curry powder

tsp coriander

tomatoes

½ cups low fat coconut milk ((use regular if you prefer) (1 cup = 250 milliliters))

½ tsp pepper

tsp sugar ((or 1-2 tbsp mango chutney))

Cook rice according to packet instructions.

Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.

In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.

Crush or dice the garlic.

Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.

Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.

Serve with salt and pepper to taste.

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Deffo worth it!

More info on the recipe (+ print option):
https://hurrythefoodup.com/aubergine-curry-eggplant-curry/


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Amazing Aubergine Curry (Eggplant Curry) | Vegan & Delicious

Roasted eggplant and chickpeas are simmered in a spicy, Indian-inspired coconut curry sauce and served with rice.

Roasted Eggplant Coconut Curry

eggplant (chopped)

grapeseed oil (or cooking oil of choice)

Salt

tbsp coconut oil

onion (diced)

ginger

chickpeas

tomatoes (chopped (I used mixed grape heirloom tomatoes))

full fat coconut milk

filtered water

tbsp coriander

tbsp turmeric

tbsp garam masala

tsp cinnamon

cardamom

Cayenne pepper

Black pepper

brown basmati rice

herbs ((such as mint, cilantro, basil, and green onions))

Preheat oven to 400ºF.

Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.

Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.

Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.

Serve with cooked brown basmati rice topped with fresh herbs as desired.

Meltingly tender eggplant and a luscious sauce loaded with big Indian flavours make this one sure to please.

eggplant curry - baingan masala

tsp Indian restaurant spice mix (- recipe link below)

tsp kasoor methi (- fenugreek leaves)

tsp kashmiri chili powder

tsp amchoor powder (- dried mango powder)

tsp kosher salt

3-4 Indian eggplants (aka ratna

vegetable oil

tsp cumin seed

onion (coarsely chopped)

garlic ginger paste

green chili (sliced lengthwise and cut into 3/4 inch pieces)

oz curry base (- recipe link below)

cilantro chopped)

cherry tomatoes (sliced in half)

vegetable oil eggplant

Pre-heat your oven to 350 degrees

Remove the stem from the Indian eggplant. Cut each eggplant into 4 wedges lengthwise. Think of cutting an egg in half for deviled eggs and then half again. Cut it that way.

Toss the eggplant in a little vegetable oil. You don&#x27;t want to drown it but make sure every piece is coated.

Place on a cookie sheet or pizza pan, skin side down. Sprinkle with salt.

Roast in the oven until the eggplant is soft and just starting to colour. This should take about 25 minutes.

When the eggplant comes out of the oven the skin will be hard. You don&#x27;t want that. Place the hot eggplant in a small tupperware and cover. Set aside on the counter for 30 minutes. The skin will soften.

Roast the eggplant

Pick a skillet that can take heat. Something with an insulated handle is good. Put on some shabby clothes. Cooking Indian restaurant style is messy stuff.

Place the skillet over medium low heat.

Add 3 Tbsp of oil. When it starts to shimmer add the onions and cook until the edges of the onions start to colour. This should take 3-4 minutes. Add the cumin seed and green chilies and cook another 30 seconds or so.

Move the onions to one side. There should be a fair bit of oil in the bottom of the pan. Add the spice mix and stir to thoroughly coat the spices in oil. It should start to bubble a bit. Cook the spices for about 30 seconds. Watch your pan carefully. You don&#x27;t want to let your spices burn.

Add the garlic ginger paste and chopped cilantro stems and stir the spices, garlic ginger paste and onions to combine. Cook about 30-45 seconds.

Turn the heat up to medium high. Add 3 oz of curry base. Stir to combine. Let cook about a minute. You should see craters forming and a bit of oil separating out.

Now add 6 oz of curry base. Stir to combine and cook about 90 seconds. You want to see the same little craters.

Add the remaining curry base. Stir to combine. Reduce the heat to medium low.

Add the eggplant, stir to combine and let simmer about 3 minutes. Then add the cherry tomatoes and let simmer another minute or two.

Garnish with a bit of chopped cilantro if desired. Serve with rice or Indian flatbreads. This makes a great vegetable side dish or vegetarian main course.

Make the baingan masala

Here&#39;s an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani &amp; North Indian-style vegan curry that&#39;s tasty enough to serve guests. Tested to perfection!

Aloo Baingan - Eggplant and Potato Curry

globe variety eggplant (unpeeled)

neutral oil (plus more for pan-frying the eggplant)

cumin seeds

1- inch piece ginger (crushed)

tomatoes (or 3 small) (finely chopped)

green chili pepper

1/4-1/2 tsp red chili powder (or to taste)

turmeric powder

tsp kosher salt (or 1 1/2 tsp sea salt)

potatoes

cilantro leaves (finely chopped)

¼ tsp garam masala or chaat masala (optional)

lemon juice

Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.

Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)

Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.

Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.

Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.

Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it&#39;s sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.

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