Best 6 Curried Eggplant Recipes

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Embark on a culinary journey to tantalize your taste buds with our exquisite Curried Eggplant, a symphony of flavors that will leave you craving for more. This delectable dish, hailing from the vibrant kitchens of India, masterfully blends the earthy goodness of eggplant, the warmth of aromatic spices, and the richness of creamy coconut milk. Dive into the diverse collection of recipes curated to guide you through creating this culinary masterpiece, ranging from traditional Indian-style curries to innovative fusion interpretations. Each recipe caters to varying skill levels, ensuring both novice and seasoned cooks can relish the magic of curried eggplant. Prepare to indulge in an explosion of taste and embark on a flavor adventure that will redefine your culinary horizons.

Here are our top 6 tried and tested recipes!

CURRIED EGGPLANT



Curried Eggplant image

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

3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeño chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews (1 1/4 oz), chopped
Accompaniment: steamed basmati or jasmine rice

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.

CURRIED MEATBALLS WITH EGGPLANT



Curried Meatballs With Eggplant image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1 1/4 cups basmati rice
2 tablespoons finely minced ginger
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 to 1 teaspoon crushed chile flakes, to taste
4 tablespoons ghee or vegetable oil
1 medium onion, finely chopped
1 medium eggplant, about 1 pound, quartered lengthwise, cut in 1/2-inch slices
1 pound ground lamb or beef
1 large egg, lightly beaten
2 tablespoon minced fresh mint
Salt
1 poblano chile, seeded and slivered
2 teaspoons garam masala
2 medium tomatoes, chopped

Steps:

  • Rinse the rice twice, drain, then place in a saucepan and mix in half the ginger. Add 2 cups water, bring to a boil, reduce heat to very low, cover and cook 15 minutes. Set aside, covered. Heat a large sauté pan and add mustard seeds, cumin seeds and coriander seeds. Cook on medium-high until seeds start to dance and smell fragrant. Turn off heat. Remove to a mortar. Add chile flakes and pulverize.
  • Add 1 tablespoon of the ghee or oil to the pan. Add onion and sauté on low until very lightly browned. Remove. Add remaining ghee or oil and sauté eggplant on medium until lightly browned. Remove.
  • Mix ground meat with half the onions, half the ground spices, 6 tablespoons of the rice, the egg, half the mint and salt to taste. Form into 1-inch meatballs. Sauté meatballs in pan on medium until lightly browned. Don't worry if a few of them break up. Remove. Add poblano, remaining ground spice mixture, garam masala and remaining ginger to pan. Sauté on medium until poblano wilts.
  • Add tomatoes, simmer on low 5 minutes, scrape bottom of pan, add 1 cup water, then return eggplant, remaining onion and meatballs to pan. Cover and simmer 15 minutes. Taste for seasoning, adding more salt and chile if needed. Reheat rice on low. Dust curry with remaining mint and serve with rice.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 27 grams, Carbohydrate 60 grams, Fat 43 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 13 grams, Sodium 977 milligrams, Sugar 7 grams, TransFat 0 grams

CURRIED EGGPLANT CAVIAR



Curried Eggplant Caviar image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 15m

Yield 3 cups

Number Of Ingredients 12

1 1/2 pound eggplant
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1/4 cup finely chopped onions
1 teaspoon finely minced fresh ginger
1 teaspoon finely chopped garlic
1 teaspoon chopped fresh green chili pepper, without the seeds
1 tablespoon curry powder
2 medium tomatoes, peeled and finely chopped
2 teaspoons fresh lemon juice
Salt to taste
1/2 cup plain yogurt

Steps:

  • Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
  • Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises. Add the onion and sautee until soft, then add the garlic, ginger and chili. Sautee for three to four minutes. Stir in the curry powder and cook for a few minutes longer.
  • Scrape the eggplant pulp from the skin and mash it. Add the curry mixture, the tomtoes and lemon juice. Season to taste with salt, stir in the yogurt and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 10 grams, TransFat 0 grams

CURRIED EGGPLANT SOUP



CURRIED EGGPLANT SOUP image

Categories     Soup/Stew     Vegetable     Vegan     Simmer

Number Of Ingredients 14

1 large eggplant
1 large onion, diced
1 granny smith apple, peeled and diced
1/2 cup tomatoes, diced
1.5-2 tsp curry powder
1 pinch cayenne
1 tbs soy sauce
2 tsp agave nectar or other sweetener
1 15 oz can great northern beans, rinsed and drained
4 cups vegetable broth, divided
1/2 cup soy milk or coconut milk (low fat)
salt and pepper to taste
6 tbs soy yogurt or regular
Parsley or cilanto 9optional)

Steps:

  • Preheat oven to 400F. Peel eggplant and slice it 1/4-inch thick. Place slices on a spray baking sheet and cover with foil. Roast until eggplant is very tender, about 30 minutes. Remove eggplant from oven and coll. Put half of the slices into food processor. Chop the other half coarsely and put them in a large pot. Add 3 cups of the vegetable broth and bring to a low simmer. Spray a non-stick skillet with canola oil and get it hot. Add the onions and saute until tender, about 3 minutes. Add diced apple and cook for another 2 minutes. Stir in the tomato, curry powder, cayenne, soy sauce, and agave nectar and cook, stirring for 2 minutes. Add reserved 1 cup of broth and cook another minute. Pour this mixture into food processor with the eggplant. Add the beans to food processor and puree until it forms a thick paste. Scrape the paste into the pot with the broth and eggplant, stir well, and add the non-dairy milk. Season to taste with salt and pepper (and more curry if needed). Turn down to very low and barely simmer for 15 minutes. Serve hot or chilled, stirring in one tbs of soy yogurt into each bowl (if desired) and sprinkling with parsley or cilantro

CURRIED (AUBERGINE) EGGPLANT



Curried (Aubergine) Eggplant image

You can use either Chinese or Japanese eggplants. Both varieties have purple skin, along, slender shape, and small seeds. Good served with steamed basmati or jasmine rice. The recipe comes from Gourmet Magazine.

Provided by Barb G.

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs Japanese eggplants, cut into 13 inch thick rounds
1 3/4 teaspoons salt
1 garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeno chile, including seeds
1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons canola oil
1 large onion, halved lengthwise and thinly sliced lengthwise
3 inches cinnamon sticks
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews, chopped

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 jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
  • Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute 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 for 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, about 20 to 25 minutes.
  • Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

RED CURRIED EGGPLANT SOUP



RED CURRIED EGGPLANT SOUP image

Categories     Soup/Stew     Vegetable     Stew     Vegetarian

Yield 6 bowls

Number Of Ingredients 11

1 eggplant
1 teaspoon salt
1 red onion, chopped
2 tablespoons olive oil
1 red pepper, seeded and chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup tomato, chopped
3 cups vegetable stock
Yogurt, croutons, microgreens

Steps:

  • Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly. Puree soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt, croutons or microgreens.

Tips:

  • Choose the right eggplant: Use a medium to large eggplant that is firm and has smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
  • Cut the eggplant properly: Cut the eggplant into 1-inch cubes or slices. This will help it cook evenly and prevent it from becoming mushy.
  • Soak the eggplant in salted water: Soaking the eggplant in salted water for 30 minutes will help to remove its bitterness. Be sure to rinse the eggplant thoroughly before cooking.
  • Cook the eggplant over medium heat: Cooking the eggplant over medium heat will help it to caramelize and develop a delicious flavor. Avoid cooking the eggplant over high heat, as this will make it tough.
  • Use a variety of spices: Curry powder is the main spice used in this dish, but you can also add other spices such as cumin, coriander, turmeric, and garam masala. Experiment with different combinations of spices to find the flavor that you like best.
  • Serve the curry with your favorite sides: Curried eggplant can be served with a variety of sides, such as rice, quinoa, or naan bread. You can also serve it with yogurt or chutney.

Conclusion:

Curried eggplant is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a good source of fiber, vitamins, and minerals. The curry sauce is flavorful and can be easily adjusted to your desired level of spiciness. So next time you're looking for a new and exciting vegetarian dish to try, give curried eggplant a try. You won't be disappointed!

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