curried eggplant
for all you eggplant lovers and vegans out there
No Image
prep time
cook time
method
Stove Top
yield
4 to 6
Ingredients
- 2 pounds eggplants (aubergines)
- 3 to 4 medium tomatoes, cored and coarsely chopped
- 1/4 cup finely chopped cilantro (coriander leaves) plus additional for garnish
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric, ground
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 cup ghee
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 onion, finely chopped
- 1 teaspoon garam masala
- salt and freshly ground pepper to taste
- the juice of 1 lemon
How To Make curried eggplant
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Step 1Pierce 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.
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Step 2Chop the flesh coarsely and add the tomatoes, cilantro, coriander, cumin, turmeric, and cayenne, stirring to combine thoroughly.
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Step 3Heat 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.
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Step 4Add 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.
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Step 5Stir in the garam masala, salt, and pepper and transfer to a serving bowl. Garnish with the remaining cilantro and lemon juice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Diet:
Vegetarian
Diet:
Vegan
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
Indian
Method:
Stove Top
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