budgetbytes4.6
Eggplant Curry
This Eggplant Curry recipe is inspired by baingan bharta with roasted eggplant and tomatoes, warm spices, and a quick curry-paste shortcut. Cozy and easy!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
- ●skillet
- ●bowl
- ●mixing bowl
- ●wooden spoon
📝 Preparation Steps
1
Preheat
2
Gather ingredients. Preheat oven to 450℉.
3
Prepare fresh ingredients: cut eggplants in quarters, cut tomatoes in quarters, peel garlic, and dice onion.
eggplants (cut into quarters, (2.1lbs) $3.55)2
4
Toss eggplant and tomatoes in 1 Tbsp olive oil and ½ tsp salt.
olive oil (divided, $0.35)2 Tbsp
5
Roast
6
Spread out on a lined baking sheet and roast together for ⏱️ 35 min.
7
Toast
8
In a dry skillet or sauté pan, add garam masala, cumin, and black pepper and toast until fragrant over medium-low heat, about ⏱️ 3 minutes.
ground cumin ($0.05)1 tsp
9
Cook
10
Add butter, remaining olive oil, onions, remaining salt, and curry paste to the pan. (Scrape out the last drips of olive oil and salt from your veggie mixing bowl, too!) Mix together and cook over medium heat for ⏱️ 5-7 minutes, until onions have softened.
olive oil (divided, $0.35)2 Tbsp
11
Broil
12
Mince the garlic and grate the fresh ginger. Add it to the onions sautéing in the pan. Cook for another ⏱️ 3-4 minutes. When your veggies have about ⏱️ 3-5 minutes left in the oven, turn the oven on to broil to get some more color on your tomatoes and eggplant pieces.
13
Stir
14
If your veggies still need more time in the oven. You can turn the heat down to low on the skillet until you’re ready to add the veggies from the oven to your skillet. Stir occasionally to make sure they don’t burn.
15
Peel
16
Add tomatoes, fresh parsley, and eggplant to your skillet. Turn the skillet back up to medium heat if you turned it off while the veggies in the oven finished!) Gently peel off the blistered eggplant skin. Don’t sweat it if some of the skin remains!
17
Mash the tomatoes and eggplant into the seasoned onion mixture until well-combined. I use a wooden spoon to achieve this.
18
Simmer
19
Let the mixture simmer for another ⏱️ 10 minutes over medium-low heat. I love to serve this hot over basmati rice with naan!
Nutrition Facts
calories
171 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
8 g
sodium Content
906 mg
protein Content
3 g
carbohydrate Content
19 g
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