Name: Eggplant Curry
Ingredients: 2 large eggplants (globe, Italian, or Japanese); 2 tbsp olive oil (or substitute peanut, canola, or sunflower oil); Salt and black pepper to taste; 2 tbsp olive oil (or use an oil-free method); 1 yellow onion, finely chopped; 3 garlic cloves, grated; 1 tbsp grated fresh ginger; 2 tsp curry powder (essential); 1 tsp cumin seeds (whole or ground, essential); 1 tsp ground coriander; 1 tsp turmeric powder; ½ tsp red pepper flakes (adjust to taste, essential); ½ tsp black pepper; 1 ½ cups vegetable broth; 1 can (14 oz) crushed tomatoes; 1 can (14 oz) chickpeas, rinsed and drained (or use homecooked chickpeas); 1 cup full-fat or reduced-fat coconut milk (or unsweetened soy milk for a lighter option); 1 tsp garam masala (added at the end for extra aroma); Salt to taste; Cooked basmati rice; Fresh lemon juice; Fresh cilantro (or parsley); Optional: yogurt, naan, or flatbread

Description

This recipe, “Eggplant Curry,” is a rich, aromatic, and deeply flavorful dish that showcases the versatility of eggplant in a comforting and satisfying curry

Ingredients

Scale

For the Eggplant:

2 large eggplants (globe, Italian, or Japanese)
2 tbsp olive oil (or substitute peanut, canola, or sunflower oil)
Salt and black pepper to taste

For the Curry:

2 tbsp olive oil (or use an oil-free method)
1 yellow onion, finely chopped
3 garlic cloves, grated
1 tbsp grated fresh ginger
2 tsp curry powder (essential)
1 tsp cumin seeds (whole or ground, essential)
1 tsp ground coriander
1 tsp turmeric powder
½ tsp red pepper flakes (adjust to taste, essential)
½ tsp black pepper
1 ½ cups vegetable broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) chickpeas, rinsed and drained (or use homecooked chickpeas)
1 cup full-fat or reduced-fat coconut milk (or unsweetened soy milk for a lighter option)
1 tsp garam masala (added at the end for extra aroma)
Salt to taste

To Serve:

Cooked basmati rice
Fresh lemon juice
Fresh cilantro (or parsley)
Optional: yogurt, naan, or flatbread

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Instructions

Roast Eggplant: Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes, toss them with olive oil, salt, and black pepper, then spread them in a single layer on the baking sheet. Roast the eggplants in the oven for 20–25 minutes, or until they are tender and slightly charred. If you prefer not to roast the eggplant, skip this step and add raw eggplant cubes directly to the curry later.
Sauté Aromatics: While the eggplants roast, heat olive oil in a large skillet, pot, or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3 minutes, stirring occasionally, until softened. Then, add the grated garlic and ginger and cook for another minute, stirring frequently to avoid burning.
Toast Spices: Lower the heat to low and sprinkle in the curry powder, cumin, coriander, turmeric, red pepper flakes, and black pepper. Gently toast the spices for about 1 minute, stirring constantly, until their aroma is released and they coat the onion mixture evenly.
Add Liquids and Chickpeas: Pour in the vegetable broth, add the crushed tomatoes, chickpeas, and coconut milk, and season with salt to taste.
Simmer: Stir the mixture well, increase the heat to medium, and let it simmer for about 20 minutes. Stir occasionally to ensure the flavors blend and the sauce thickens slightly.
Add Roasted Eggplant: When the eggplants are done roasting, remove them from the oven and carefully add them to the simmering curry. Stir the eggplants into the sauce, ensuring they are fully coated.
Continue Simmering: Continue simmering for another 5–10 minutes to allow the eggplants to absorb the flavors and for the curry to reach your desired consistency.

Finish and Serve: Turn off the heat and sprinkle the garam masala over the curry. Stir it well and let it sit for a minute to allow the spices to meld. Serve the eggplant curry with freshly cooked basmati rice, a squeeze of fresh lemon juice, and a garnish of cilantro or parsley. For extra richness, add a dollop of yogurt on top or pair the dish with naan or flatbread.