This dish features what is often a maligned ingredient, eggplant (aubergine), and the result is one of the best curries I have tasted!Ā This delicious South Indian Eggplant Curry recipe is easy to make and will have your dinner guests singing your praises!
The eggplant is a much overlooked and under-appreciated vegetable in the western hemisphere, especially here in the U.S..Ā Many people just don’t know what to do with them.Ā The only thing that comes to their minds is eggplant parmesan and while that’s a great way to prepare them, there’s a whole world of eggplant dishes out there!
I’ve been an avid organic gardener for years but growing eggplants wasn’t something I could grow successfully until we moved to the South last year.Ā Eggplants love the sun and my eggplants have been going absolutely gangbusters.Ā I planted 6 varieties, they flourished through the summer, started waning towards the end, and then made a massive comeback when the weather started cooling.Ā They’re such beautiful vegetables and it’s been fun experimenting new ways of preparing them.
Aren’t those just gorgeous!
Look at those beauties!
I’ve been giving them away to as many friends and neighbors as are willing to take them (not many people want them!) but have still had an abundance of them which has given me a lot of opportunities to cook with them.
I’ve been preparing them every which way possible (grilling them with za’tar and then drizzling with tahini is awesome!) and today’s dish, Eggplant Curry or Brinjal Curry, is one example.
And I have to say the outcome really surprised me.Ā I mean, you can’t go wrong with a curry that’s well seasoned and I knew it would taste good, but it far exceeded even my expectations.Ā In short, this vegetarian Eggplant Curry is absolutely delicious and for my carnivore friends, you won’t even miss the meat!
To those of you who think you don’t like eggplants I’m giving you a challenge:Ā try this Eggplant Curry and be prepared to change your mind!
And if you’re neutral on eggplants or just don’t really have much experience with them, this recipe is the perfect place to start!
Eggplant Curry Recipe
Let’s get started!
A word about eggplants.Ā You can use any variety of eggplant but for this dish I’m using and recommend any of the long, slender Asian types.
Preheat the oven to Broil.
Let’s start with slicing/dicing the eggplants into 1/2 inch thick rounds or pieces.
Place them in a bowl and toss with the olive oil and salt.
Lay the eggplant in a single layer on a lined baking sheet.Ā Place in the oven and broil for 10-12 minutes or until nicely browned.
You want that caramelization so be patient, but don’t broil them to where they shrink into oblivion.Ā And whatever you do, don’t skip the step of roasting the eggplant, it makes all the difference.
While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.
Add the garlic, ginger, pepper, and spices and cook for another minute or two.
Add the diced tomatoes and tomato paste and stir to combine.
Stir in the broth.
Return the roasted eggplants to the pot.
Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
The curry will thicken as the eggplant breaks down.Ā You want it to be very soft and partially collapsed but not entirely mushy.
Add the coconut milk and cilantro and return to a simmer for 2 minutes.Ā Add salt to taste.
Garnish with a sprinkling of cilantro and serve with basmati rice and/or naan bread.
For more delicious Indian dishes be sure to try our:
- Chicken Tikka Masala
- Butter Chicken
- Tandoori Chicken
- Egg Curry
- Saag Gosht
- Chicken Biryani
- Chicken Xacuti
- DosasĀ
- Masoor Dal
- Indian Broccoli with Paneer
Eggplant Curry
Ingredients
- 1 1/2 pounds eggplants , preferably the slender Asian varieties, stems removed and sliced into 1/2 inch rounds or pieces
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1 medium yellow onion , diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- homemade curry powder recipe
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups (or 14.5 ounce can) diced tomatoes
- 2 tablespoons tomato paste
- 1-2 green chilies , seeded and finely diced
- 3/4 cup chicken or vegetable broth
- 1 cup coconut milk
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to Broil.Place the sliced/diced eggplants into 1/2 inch thick rounds or pieces. Place them in a bowl and toss with the olive oil and salt. Lay the eggplant in a single layer on a lined baking sheet.Ā Place in the oven and broil for 10-12 minutes or until nicely browned.
- While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.Add the garlic, ginger, pepper, and spices and cook for another minute or two. Add the diced tomatoes and tomato paste and stir to combine. Stir in the broth. Return the roasted eggplants to the pot. Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.The curry will thicken as the eggplant breaks down.Ā You want it to be very softand partially collapsed but not entirely mushy.Ā Ā Add the coconut milk and cilantro and return to a simmer for 2 minutes.Ā Add salt to taste.Garnish with a sprinkling of cilantro and serve with basmati rice and/or naan bread.
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