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curried eggplant

jackieb7205 avatar
Recipe by
Jackie Brink
@jackieb7205
norfolk, NE

for all you eggplant lovers and vegans out there

►
yield 4 to 6
method Stove Top

Ingredients For curried eggplant

  • 2 lb
    eggplants (aubergines)

  • 3 to 4 md
    tomatoes, cored and coarsely chopped
  • 1/4 c
    finely chopped cilantro (coriander leaves) plus additional for garnish
  • 2 tsp
    ground coriander

  • 2 tsp
    ground cumin

  • 1 tsp
    turmeric, ground
  • 1/4 tsp
    cayenne pepper, or to taste

  • 1/2 c
    ghee
  • 2 clove
    garlic, finely chopped
  • 1 Tbsp
    finely chopped fresh ginger
  • 1
    onion, finely chopped
  • 1 tsp
    garam masala

  • salt and freshly ground pepper to taste
  • the juice of 1 lemon

How To Make curried eggplant

  • 1
    Pierce the eggplants several times with a sharp knife and bake on a baking sheet in a preheated 450F (220C) oven for 1 hour. Allow to cool slightly and split the eggplants open. Scoop out the flesh and discard the skin.
  • 2
    Chop the flesh coarsely and add the tomatoes, cilantro, coriander, cumin, turmeric, and cayenne, stirring to combine thoroughly.
  • 3
    Heat the ghee in a large skillet over moderate heat until it is very hot. Add the garlic and ginger and stir for 15 seconds. Add the onion and stir until the onion is tender but not browned, about 3 minutes.
  • 4
    Add the eggplant mixture and cook, stirring frequently, until most of the liquid has evaporated and the mixture has thickened enough that it begins to draw away from the sides of the pan, 5 to 10 minutes.
  • 5
    Stir in the garam masala, salt, and pepper and transfer to a serving bowl. Garnish with the remaining cilantro and lemon juice.
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