This Eggplant Curry is my tackle my favourite order from our favourite native Indian restaurant, and it’s simply as cozy, smoky, and stuffed with taste proper at house. (We reside out within the nation, so a visit to the town every time a craving hits isn’t at all times within the playing cards!) This surprisingly straightforward recipe takes inspiration from Indian Baingan Bharta and is ideal for anybody craving a vegetarian curry. It’s acquired tender roasted eggplant, fragrant spices, and simply the proper steadiness of savory warmth. To not point out, the flavors deepen over time, so the leftovers get even higher every day, and it freezes fantastically if you wish to double the batch!
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Simple Bharta-Type Eggplant Curry
Baingan bharta (the normal dish this recipe is impressed by) is a thick, smoky, Indian mashed eggplant dish typically constructed on a tomato-onion base with heat spices, although elements can range. Baingan means eggplant, and bharta means mashed, which is strictly what this eggplant curry is, simply made with inexpensive elements I can seize at my native grocery retailer for a straightforward weeknight model!
Historically, baingan bharta will get its smoky taste from cooking the eggplant over direct warmth, however on this recipe, I roast it in an oven with tomatoes and end with a fast broil for the same outcome with a lot much less hands-on time. The roasted greens are then mashed into a quick taste base of toasted garam masala and cumin, sautéed onion, garlic, and ginger, plus a handful of parsley. I additionally use just a little crimson curry paste as a shortcut, because it’s fairly straightforward to seek out and packs in a lot of taste, including concentrated warmth and aromatics whereas holding the ingredient listing easy. This thick and hearty eggplant curry is deeply flavorful and comforting, and I LOVE it piled onto rice with a selfmade naan. 😋
- Roast the veggies till they’re mashable. The eggplant is prepared when the flesh is comfortable all over, and a fork slides in with virtually no resistance. If it nonetheless feels agency within the heart, it received’t mash easily.
- Broil for additional taste. That fast broil on the finish is the place you get just a little additional shade. It additionally mimics the direct-heat cooking methodology that’s historically used to get that flippantly charred taste. Simply hold a detailed eye on it and pull the pan as quickly as you see darkened edges and blistered spots on the tomatoes and eggplant.
- Make it spicier. Any warmth on this eggplant curry actually comes from the crimson curry paste. If you understand you need some spice, I’d be certain that to make use of a spicy crimson curry paste from the beginning. You too can add a pinch of cayenne or crushed crimson pepper to style.
- Preserve it vegetarian (if desired!) If you wish to hold this eggplant curry recipe veggie, double-check your curry paste since some manufacturers include shrimp paste. I take advantage of Thai Kitchen Purple Curry Paste, which is vegan and gluten-free.
- Pre-prep the veggies. If I’m planning forward, I’ll roast the eggplant and tomatoes upfront, then refrigerate them for a number of days or freeze them for as much as 3 months. If you reheat and mash every little thing collectively, simply simmer just a little longer if the greens launch additional liquid.
- Eggplant buying tip: I take advantage of about 2.1 lb whole eggplant for this recipe, which is often two medium-to-large eggplants. I search for ones that really feel heavy for his or her dimension (a very good signal they’re more energizing and never full of bitter seeds) with easy, shiny pores and skin.
Eggplant Curry
Value $7.32 recipe / $1.83 serving
This Eggplant Curry recipe is impressed by baingan bharta with roasted eggplant and tomatoes, heat spices, and a fast curry-paste shortcut. Cozy and simple!
Collect elements. Preheat oven to 450℉.
Put together recent elements: lower eggplants in quarters, lower tomatoes in quarters, peel garlic, and cube onion.
Toss eggplant and tomatoes in 1 Tbsp olive oil and ½ tsp salt.
Unfold out on a lined baking sheet and roast collectively for 35 min.
In a dry skillet or sauté pan, add garam masala, cumin, and black pepper and toast till aromatic over medium-low warmth, about 3 minutes.
Add butter, remaining olive oil, onions, remaining salt, and curry paste to the pan. (Scrape out the final drips of olive oil and salt out of your veggie mixing bowl, too!) Combine collectively and prepare dinner over medium warmth for 5-7 minutes, till onions have softened.
Mince the garlic and grate the recent ginger. Add it to the onions sautéing within the pan. Cook dinner for an additional 3-4 minutes. When your veggies have about 3-5 minutes left within the oven, flip the oven on to broil to get some extra shade in your tomatoes and eggplant items.
In case your veggies nonetheless want extra time within the oven. You may flip the warmth all the way down to low on the skillet till you’re prepared so as to add the veggies from the oven to your skillet. Stir sometimes to ensure they don’t burn.
Add tomatoes, recent parsley, and eggplant to your skillet. Flip the skillet again as much as medium warmth for those who turned it off whereas the veggies within the oven completed!) Gently peel off the burned eggplant pores and skin. Don’t sweat it if a number of the pores and skin stays!
Mash the tomatoes and eggplant into the seasoned onion combination till well-combined. I take advantage of a wood spoon to attain this.
Let the combination simmer for an additional 10 minutes over medium-low warmth. I like to serve this sizzling over basmati rice with naan!
See how we calculate recipe prices right here.
Serving: 1servingEnergy: 171kcal (9%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fats: 11g (17%)Sodium: 906mg (39%)Fiber: 8g (33%)
Percentages are of day by day worth.
tips on how to make Eggplant Curry step-by-step pictures
Collect your whole elements and preheat the oven to 450℉.
Minimize your veggies: Quarter 2 eggplants (about 2.1 lb) and three Roma tomatoes (about 1 lb). Peel 2 garlic cloves and cube 1 small white onion (about ¾ cup).
Season for roasting: In a big bowl, toss the quartered eggplant and tomatoes with 1 Tbsp olive oil and ½ tsp sea salt till every little thing is flippantly coated.
Roast: Unfold the eggplant and tomatoes out on a lined baking sheet in a good layer and roast for 35 minutes.
Toast the spices: Whereas the veggies roast, place a dry skillet over medium-low warmth. Add ½ Tbsp garam masala, 1 tsp floor cumin, and ¼ tsp black pepper. Stir continually and toast till aromatic, about 3 minutes.
Construct the bottom: Add 1 Tbsp salted butter to the skillet. As soon as melted, add the remaining 1 Tbsp olive oil, the diced onion (about ¾ cup), remaining 1 tsp salt, and ½ Tbsp crimson curry paste. (If there’s any oil and salt left clinging to your veggie bowl, scrape it in right here.) Cook dinner over medium warmth for 5-7 minutes, stirring typically, till the onion softens.
Mince the garlic and grate the recent ginger. Stir within the 2 minced garlic cloves and 1-inch grated ginger. Cook dinner for 3-4 minutes, stirring ceaselessly so nothing browns too quick. When the roasted veggies have about 3-5 minutes left, swap the oven to broil to deepen the char a bit. Regulate them in order that they don’t go too far.
In case your veggies nonetheless want extra time within the oven, flip the warmth all the way down to low on the skillet till you’re prepared so as to add the veggies from the oven to your skillet. Stir sometimes to ensure they don’t burn.
Mix: Gently peel off the free, blistered eggplant pores and skin (it’s completely high-quality if some stays on). Add the roasted tomatoes and eggplant to the skillet, together with ¼ cup minced parsley. Flip the skillet again as much as medium warmth for those who turned it off whereas the veggies within the oven completed!
Mash it up: Use a wood spoon to mash the tomatoes and eggplant into the onion combination till it’s saucy and properly combined.
Simmer: Simmer over medium-low warmth for about 10 minutes, stirring sometimes. Serve and luxuriate in!
Serving Recommendations
This straightforward eggplant curry is considered one of my favorites as a result of it really works simply in addition to a primary dish because it does as a heat dip in the midst of the desk. If I’m going the main-dish route, I’ll spoon it over fluffy basmati rice and add one thing cool on the facet like cucumber raita and a heat naan. Roti, paratha, pita, or any warmed flatbread are additionally scrumptious for dipping into this curry. I’d additionally by no means say no to some puff pastry samosas and just a little onion chutney on the facet, both!
Storage & Reheating
This eggplant curry retains rather well, so it’s good for leftovers. Let it cool utterly, then retailer it in an hermetic container within the fridge for 3-4 days, or freeze it for as much as 3 months. To reheat, I’ll both microwave it briefly bursts, stirring in between, or heat it in a skillet over medium-low warmth till heated by.
Extra Eggplant Recipes
- Soy Glazed Eggplant: This can be a quick, colourful vegetarian weeknight dinner I really like making in summer season, with a savory glaze, a satisfying meaty texture, and nice meal-prep potential.
- Eggplant Parmesan: This veggie-packed eggplant Parmesan is the final word consolation meals, layering baked eggplant with selfmade marinara and loads of cheese.
- Eggplant Mozzarella Sandwiches: These eggplant mozzarella sandwiches are my straightforward skillet answer when a grilled craving hits, with sautéed eggplant, marinara, garlic-buttered buns, and melty mozzarella stacked right into a critically satisfying chunk.
