Best 2 Roasted Eggplant Curry Recipes
**Discover a Culinary Symphony of Roasted Eggplant Curry: A Journey Through Exquisite Flavors and Culinary Delights**
Immerse yourself in the captivating world of roasted eggplant curry, a symphony of flavors that ignites the senses and elevates the culinary experience. This versatile dish, hailing from the vibrant culinary tapestry of India, is a delightful blend of roasted eggplant, aromatic spices, and creamy coconut milk, creating a textural symphony that tantalizes the palate. From a classic South Indian rendition to a tantalizingly creamy coconut variation, and even a unique rendition featuring roasted bell peppers, this article presents a delectable trio of roasted eggplant curry recipes that cater to diverse tastes and preferences. Each recipe is meticulously crafted to guide you through the culinary journey, ensuring success in recreating these delectable dishes in the comfort of your own kitchen. Prepare to embark on a culinary adventure that will transport your taste buds to new heights of culinary delight.
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:
- Choosing the right eggplant is key: look for eggplants that are firm and have a deep purple color.
- Roasting the eggplant before cooking it in the curry helps to bring out its smoky, caramelized flavor.
- Use a variety of spices to create a flavorful curry. Cumin, coriander, turmeric, and garam masala are all good options.
- Don't be afraid to adjust the heat of the curry to your liking. Add more or less chili powder depending on your desired spice level.
- Serve the curry with rice or naan bread for a complete meal.
Conclusion:
Roasted eggplant curry is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover eggplant, and it's also a good source of protein and fiber. With its smoky, caramelized flavor and variety of spices, roasted eggplant curry is sure to please everyone at the table.
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