Eggplant Curry - Goji Fitness

Eggplant Curry

Eggplant Curry

eggplant curry in white bowl

Eggplant Curry

  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Yield4
  • Cooking Method
    • Bake
    • Saute
    • Boil

Ingredients

For the dish

  • 2 large eggplants
  • 1 1/2 cups white mushrooms
  • 1 TBSP unrefined coconut oil
  • 1/2 TSP black mustard seeds
  • 1 bunch scallions finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chili, finely chopped
  • 1/2 TSP chili powder
  • 1 TSP ground cumin
  • 1 TSP coriander
  • 1 TSP salt
  • 14 oz chopped tomatoes
  • 1 TBSP fresh cilantro, plus a spring to garnish

Method

Preparing the dish

1

Preheat the oven at 400 degrees F (200 degrees Celsius). Wrap each eggplant in aluminum foil and bake them for 1 hour or until soft. Unwrap and leave to cool.

2

Cut the mushrooms in half, or in quarters, if large, and set aside.

3

While the eggplants are baking, heat the oil in a heavy pan and saute the mustard seeds for 2 min until they begin to pop.

4

Add the scallions, mushrooms, garlic, and the chopped chili and saute for 5 min.

5

Stir in the chili powder, cumin, ground coriander, turmeric, salt and saute for another 4-5 minutes.

6

Add the tomatoes and simmer for 5 minutes.

7

Cut each of the eggplants in half length-ways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly with a fork.

8

Add the mashed eggplants and fresh cilantro to the pan. Bring to a boil and then simmer for 5 minutes or until the sauce thickens.

9

Serve in a bowl garnished with a fresh cilantro spring.

recipe credit: The Complete Indian Cooking by Mridula Baljekar

Share this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar