CURRIED EGGPLANT
Categories Onion Side Sauté Cashew Eggplant Jalapeño Cilantro Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 side-dish or 4 main-course servings
Number Of Ingredients 16
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
- While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
- Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
- Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
- Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
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Devon Lee
[email protected]This dish was a disappointment. The eggplant was tough and the curry sauce was watery. I won't be making this recipe again.
Mergan Mwambala
[email protected]The eggplant was a bit overcooked, but the curry sauce was delicious. I'll definitely try this recipe again, but I'll cook the eggplant for a shorter amount of time.
Fega Akpojeyavwo
[email protected]This recipe was way too complicated for me. I ended up giving up and ordering takeout.
Adil done
[email protected]I followed the recipe exactly, but my dish didn't turn out as flavorful as I expected. I think I might have used the wrong kind of eggplant.
Gulam Nazik
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Fatuma kassahun
[email protected]I wasn't sure about this recipe at first, but I'm glad I tried it. The eggplant was surprisingly delicious, and the curry sauce was very flavorful.
KHAN GAMING
[email protected]This dish was a bit too spicy for me, but my husband loved it. I'll have to try it again with less curry powder.
Dinesh Gupta
[email protected]Definitely a keeper!
karabo matima
[email protected]So good!
purbeli pujan rai
[email protected]This was a great recipe! I made it for my friends and they all loved it. The eggplant was so tender and the curry sauce was perfect.
Dolly Jan
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The curry sauce was delicious, and the eggplant was cooked perfectly.
Sultan Jutt
[email protected]This dish was easy to make and very tasty. I used a little less curry powder than the recipe called for, and it was still plenty flavorful. I will definitely be making this again.
Md. Parves Shikder
[email protected]I love curried eggplant, and this recipe did not disappoint. The eggplant was tender and flavorful, and the curry sauce was creamy and delicious. I served it with basmati rice, and it was a perfect meal!
Md Rahamot
[email protected]This curried eggplant dish was a hit with my family! The flavors were rich and complex, and the eggplant was cooked to perfection. I will definitely be making this again.