Eggplant Curry Recipe

Submitted By: Mabel from Chicago.

Eggplant Curry Notes

I am not a big fan of eggplants, but I will always make an exception for this wonderful dish. This is a great dish to start early; your guests will compliment you on the aroma of the simmering curry.

Use as much of the ingredients as you want. I use twice as much coriander as cumin.

  • small Chinese eggplants
  • peanut oil
  • onion, diced
  • ginger, grated (or ginger paste)
  • garlic, crushed
  • ground cumin
  • ground coriander
  • serrano peppers, thinly sliced
  • tomatoes, diced
  • bay leaves
Preparation Instructions

Preheat the oven to 400 degrees. Roast the eggplants for about 45 minutes until the skin is burnt. When cool enough to handle, remove the skin and mash with a fork.

Heat oil until hot. Saute onion for a few minutes until caramelized. Saute ginger and garlic for a minute or so. Stir in cumin and coriander. Add a few drops of water if the mixture becomes too dry. Add mashed eggplants and saute. Add the rest of the ingredients. Cover and simmer for at least 30 minutes.

You can keep it simmering on the stove longer while the guests arrive. Serve over Aromatic Rice.

Quick Shopping List

Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
Coriander Seeds, Moroccan, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Turkish Bay Leaves, Whole or Powdered
Whole, in a resealable bag
1/2 ounce bulk bag

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