Easy Eggplant Curry

Name: Easy Eggplant Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium eggplants (quartered lengthways then chopped into long 4-5” chunks); 4 tablespoons olive oil (divided); 1 small onion (diced); 4 cloves garlic (minced); 2 teaspoons fresh ginger (grated {or 1/2 teaspoon ground ginger}); 2 cardamom pods (lightly crushed to crack the shell); 2 cloves {or 1/4 teaspoon cloves}; 10 curry leaves {or 1 teaspoon curry powder}; 1 tablespoon cumin powder; 2 teaspoons coriander; 1/2 teaspoon chili powder; 1/8 teaspoon black pepper; 1 cup passata {tomato puree or tomato sauce}; 1 - 14 ounce full fat coconut milk

Easy Eggplant Curry pairs roasted eggplant with an array of whole and ground spices, bound together in a rich tomato and creamy coconut curry sauce.

Prep10 min
Cook40 min
Total50 min
Makes4 servings
Calories248

Ingredients

4 servings

2 medium eggplants (quartered lengthways then chopped into long 4-5” chunks)
4 tablespoons olive oil (divided)
1 small onion (diced)
4 cloves garlic (minced)
2 teaspoons fresh ginger (grated {or 1/2 teaspoon ground ginger})
2 cardamom pods (lightly crushed to crack the shell)
2 cloves {or 1/4 teaspoon cloves}
10 curry leaves {or 1 teaspoon curry powder}
1 tablespoon cumin powder
2 teaspoons coriander
1/2 teaspoon chili powder
1/8 teaspoon black pepper
1 cup passata {tomato puree or tomato sauce}
1 - 14 ounce full fat coconut milk

Method

1
Preheat the oven to 450 degrees F. Wash and dry the eggplant. Cut them each in half.
2
Generously sprinkle salt on each half of the eggplant and let sit for 30 minutes to draw the moisture out. Use a paper towel to dry the eggplant and remove moisture.
3
Brush the eggplant with the 2 Tablespoons extra virgin olive. Sprinkle with salt and pepper and your favorite spices. Lay the eggplant out on a large non-stick or lined baking sheet and roast in the oven for 20 minutes.
4
Flip the eggplant and put back in the oven for another 10 minutes until it’s started to brown and is perfectly tender.
5
While the eggplant is in for the last 10 minutes, pour 2 tablespoons olive oil into a large pan and bring to medium-high heat.
6
Add the onion and cook for around 5 minutes until softened and starting to brown.
7
Add the garlic, ginger, cardamom, cloves and curry leaves and fry for a minute until fragrant, then add the remaining spices and fry for another minute.
8
Pour in the passata and coconut milk, stir and bring to the boil.
9
Reduce to a simmer and add the roasted eggplant, continuing to simmer and stir occasionally for 10 minutes. Remove the cardamom pods and cloves before serving. Serve with fresh cilantro and rice.

Notes

Once cooked and cooled, store in an airtight container for up to 3 days. If you want to freeze this eggplant curry let it cool completely. Store in an airtight container for up to 3 months. I suggest finding a smaller eggplant, not too large and ones that don’t have dents or large marks on them. You want an eggplant that is shiny and not dull in color. Many people ask if they should peel the eggplant but you don’t need to. I feel that if you peel the skin the eggplant loses its flavor and texture.