Best 2 Roasted Eggplant Curry Recipes
Embark on a culinary journey to savor the delectable flavors of "Roasted Eggplant Curry," a tantalizing dish that harmonizes the smoky richness of roasted eggplant with an aromatic blend of spices. Discover the art of transforming humble ingredients into an extraordinary vegetarian delight that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to create a mouthwatering roasted eggplant curry that will leave your family and friends craving for more.
Here are our top 2 tried and tested recipes!
ROASTED EGGPLANT CURRY RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF (200ºC).
- Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
- Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
- In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
- Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
- Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
- Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
- Serve the curry warm over rice, topped with chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams
OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY
Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.
Provided by mell_2
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
- While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
- Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
- Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
- Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
- Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
- Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
- Serve as main dish with Chappatis or as a side dish.
Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9
Tips:
- To choose the best eggplant for roasting, look for ones that are firm and have smooth, unblemished skin. - Roasting the eggplant before adding it to the curry helps to bring out its natural sweetness and smoky flavor. - If you don't have a tandoor oven, you can roast the eggplant in a regular oven at 400 degrees Fahrenheit for about 30 minutes, or until it is tender and slightly charred. - Be sure to let the roasted eggplant cool slightly before handling it, as it will be very hot. - To make the curry, use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the curry from burning. - Add the spices to the pot and toast them for a few minutes, until they are fragrant. This will help to release their flavors. - Add the roasted eggplant and the coconut milk to the pot and bring to a simmer. - Simmer the curry for at least 30 minutes, or until the eggplant is very tender. - Serve the curry over rice or with naan bread.Conclusion:
Roasted eggplant curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted eggplant adds a smoky and sweet flavor to the curry, while the coconut milk makes it creamy and rich. This curry is sure to be a hit with the whole family.
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