Eggplant Curry - Goji Fitness

Eggplant Curry

Eggplant Curry

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


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


Preparing the dish


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.


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


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.


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


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


Add the tomatoes and simmer for 5 minutes.


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.


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.


Serve in a bowl garnished with a fresh cilantro spring.

recipe credit: The Complete Indian Cooking by Mridula Baljekar

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