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Eggplant Curry
Learn the secrets to Eggplant Curry, a classic Indian recipe made with eggplant, fresh onions and tomatoes, and lots of warm spices.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch oven or large pot over medium heat, heat oil until shimmering. Add onion and cook until softened and translucent, about 5 to ⏱️ 8 minutes, stirring occasionally.
2
Stir in green chili, garlic, and ginger and cook until softened, about 3 to ⏱️ 4 minutes longer. Stir frequently to avoid scorching. Add tomatoes, cover, and simmer until tender, about ⏱️ 10 minutes.
3
Stir in tomato paste, coriander, cumin, turmeric, sugar, and 1 1/2 teaspoons salt. Stir frequently until the liquid has evaporated, about ⏱️ 10 minutes. Stir in water and eggplant.
tomato paste2 tablespoonssugar1 teaspoonSaltwarm water1 cup
4
Reduce heat to medium, cover, and cook until the eggplant is tender and falling apart, about 15 to ⏱️ 20 minutes. Season to taste with salt (I didn't add any additional salt), garnish with cilantro, and serve with yogurt and naan bread.
Salt
Nutrition Facts
calories
196 kcal
fat Content
11 g
serving Size
1.5 cups
fiber Content
9 g
sugar Content
13 g
sodium Content
81 mg
protein Content
4 g
trans Fat Content
0.1 g
carbohydrate Content
24 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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