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 residence. (We reside out within the nation, so a visit to town every time a craving hits isn’t at all times within the playing cards!) This surprisingly simple recipe takes inspiration from Indian Baingan Bharta and is ideal for anybody craving a vegetarian curry. It’s bought tender roasted eggplant, fragrant spices, and simply the proper stability of savory warmth. To not point out, the flavors deepen over time, so the leftovers get even higher every day, and it freezes superbly if you wish to double the batch!
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Straightforward Bharta-Type Eggplant Curry
Baingan bharta (the standard dish this recipe is impressed by) is a thick, smoky, Indian mashed eggplant dish usually constructed on a tomato-onion base with heat spices, although elements can fluctuate. Baingan means eggplant, and bharta means mashed, which is strictly what this eggplant curry is, simply made with reasonably priced elements I can seize at my native grocery retailer for a simple 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 consequence 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 a bit crimson curry paste as a shortcut, because it’s fairly simple to seek out and packs in quite a lot of taste, including concentrated warmth and aromatics whereas maintaining the ingredient record easy. This thick and hearty eggplant curry is deeply flavorful and comforting, and I LOVE it piled onto rice with a home made naan. 😋
Roast the veggies till they’re mashable. The eggplant is prepared when the flesh is tender right through, and a fork slides in with virtually no resistance. If it nonetheless feels agency within the middle, it received’t mash easily.
Broil for further taste. That fast broil on the finish is the place you get a bit further shade. It additionally mimics the direct-heat cooking methodology that’s historically used to get that flippantly charred taste. Simply hold an in depth 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 already know you need some spice, I’d make sure that to make use of a spicy crimson curry paste from the beginning. You may as well add a pinch of cayenne or crushed crimson pepper to style.
Hold it vegetarian (if desired!) If you wish to hold this eggplant curry recipe veggie, double-check your curry paste since some manufacturers comprise shrimp paste. I take advantage of Thai Kitchen Crimson 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 just a few days or freeze them for as much as 3 months. If you reheat and mash every little thing collectively, simply simmer a bit longer if the greens launch further liquid.
Eggplant purchasing 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 filled with bitter seeds) with clean, 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 contemporary elements: reduce eggplants in quarters, reduce 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 cook dinner over medium warmth for 5-7 minutes, till onions have softened.
Mince the garlic and grate the contemporary ginger. Add it to the onions sautéing within the pan. Prepare dinner for one more 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 possibly can 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 verify they don’t burn.
Add tomatoes, contemporary parsley, and eggplant to your skillet. Flip the skillet again as much as medium warmth should you 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 picket spoon to realize this.
Let the combination simmer for one more 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 every day worth.
methods to make Eggplant Curry step-by-step pictures
Collect your entire elements and preheat the oven to 450℉.
Lower 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 always 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.) Prepare dinner over medium warmth for 5-7 minutes, stirring usually, till the onion softens.
Mince the garlic and grate the contemporary ginger. Stir within the 2 minced garlic cloves and 1-inch grated ginger. Prepare dinner for 3-4 minutes, stirring often 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 so 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 verify they don’t burn.
Mix: Gently peel off the free, blistered eggplant pores and skin (it’s completely fantastic 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 should you turned it off whereas the veggies within the oven completed!
Mash it up: Use a picket spoon to mash the tomatoes and eggplant into the onion combination till it’s saucy and effectively combined.
Simmer: Simmer over medium-low warmth for about 10 minutes, stirring sometimes. Serve and revel in!
Serving Recommendations
This simple eggplant curry is one in all my favorites as a result of it really works simply in addition to a most important 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 a bit onion chutney on the facet, both!
Storage & Reheating
This eggplant curry retains rather well, so it’s excellent for leftovers. Let it cool fully, 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 means of.
Extra Eggplant Recipes
Soy Glazed Eggplant: It is 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 home made marinara and loads of cheese.
Eggplant Mozzarella Sandwiches: These eggplant mozzarella sandwiches are my simple skillet resolution when a grilled craving hits, with sautéed eggplant, marinara, garlic-buttered buns, and melty mozzarella stacked right into a significantly satisfying chew.
