Roasted Eggplant Curry
Created by: grantlouis
Created on: Feb. 17, 2025, 9:05 a.m.
Dish Type: Dinner, Lunch
Cuisine: Indian
Ingredients
- 2 medium eggplants
- 1.5 tablespoon of olive oil
- 0.5 teaspoon of salt
- 0.25 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 medium onion
- 2 cloves of garlic
- 1 inch of ginger
- 2 teaspoons of curry powder
- 2 teaspoons of coriander ground
- 1 teaspoon of cumin ground
- 1 teaspoon of turmeric powder
- 0.25 teaspoon of red pepper flakes
- 0.5 teaspoon of black pepper
- 1 teaspoon of salt
- 2 cups of vegetable broth
- 15 ounces of chickpeas
- 15 ounces of crushed tomatoes
- 14 ounces of coconut milk
- 1 teaspoon of garam masala
Instructions
- ROAST THE EGGPLANTS: Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Cut 2 medium eggplants into 1-inch (2.5-cm) cubes. Transfer onto baking sheet and toss in olive oil, salt, and black pepper. Arrange on a single layer roast 25 minutes or until browned.
- MAKE FLAVOR BASE: Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes. Add 2 cloves garlic and 1 inch ginger (both grated) and sauté one more minute. Now lower the heat to low and add 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast the spices for one minute or until you smell their fragrant aroma.
- LET IT SIMMER: Add 2 cups vegetable broth, 1 can (15 ounces) chickpeas (drained), 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and ½ teaspoon black pepper. Set the heat to medium, and simmer for 20 minutes. Stir occasionally.
- ADD EGGPLANTS: Add the roasted eggplants and 1 teaspoon garam masala. Stir and simmer for 5 more minutes until the eggplants are fully covered in sauce, and you reach your desired consistency. Taste and adjust for salt.
- SERVING SUGGESTIONS: Serve eggplant curry with either fluffy basmati rice or warm naan bread. Top with squeezed lemon or lime juice, a dollop of plain or Greek yogurt, and a pinch fresh cilantro.