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Best Eggplant Curry Recipes

Best Eggplant Curry Recipes


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Eggplant Curry Shopping Tips

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Eggplant Curry Cooking Tips

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.


Sri Lankan Eggplant Curry Recipe

Give this Sri Lankan Eggplant Curry a try for lunch or dinner. It is a delicious curry from Sri Lanka packed with tanginess and gentle spices and makes a great side dish along with parotta, phulka or even ghee rice.

Sri Lankan Eggplant Curry Recipe is a classic dish that is made in most of the households in Sri Lanka. This Eggplant Curry is just what you need for a cold, snowy day – it warms you up with all the spices and the richness. It is super easy is to make, yet has all the flavors and warmth of a traditional Sri Lankan dish.

Serve Sri Lankan Eggplant Curry along with Whole Wheat Lachha Paratha and Burani Raita for your everyday meal.

If you like this recipe, take a look at more Gravy Recipes that you can make for your everyday meals:


  • 2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)
  • ¼ teaspoon ground pepper
  • 3 tablespoons olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 2 cups chopped white onion
  • 1 tablespoon red curry paste
  • 3 medium cloves garlic, grated
  • 1 (1/2 inch) piece fresh ginger, peeled and grated
  • 3 medium plum tomatoes, diced (about 2 cups)
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 1 (15 ounce) can light coconut milk, well shaken
  • 4 cups cooked brown rice
  • Fresh cilantro and lime wedges for serving

Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.

Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.


Indian Eggplant Curry (Bhaingan Bharta)

Classic Indian Eggplant Curry is easy to make, vegan and delicious

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 tablespoon cumin seeds
  • 1 (1.5-inch piece) ginger, peeled and finely chopped
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 2 habanero chilies, finely chopped*
  • 2 teaspoons ground cumin
  • 1 tsp garam masala, optional
  • 1 teaspoon ground turmeric
  • 1 large eggplant, roasted
  • 2 medium-sized tomatoes, seeded and chopped
  • 1/2 cup frozen or fresh green peas
  • ½ teaspoon salt or to taste

Instructions

  1. Preheat the oven to 400 degrees. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn&rsquot stick to the baking sheet) and place the halves on a baking sheet flesh-side down. Roast 40-50 minutes or until the skin is brown and pulling away from the flesh. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
  2. If you&rsquore serving the dish over rice, prepare the rice while the eggplant is roasting. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
  3. While the eggplant is roasting, begin preparing the curry. Heat the oil to medium high and add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant, then reduce heat to medium and add the chopped onion. Sauté about 3 minutes before adding the garlic, habaneros, ground cumin, garam masala, and turmeric. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
  4. Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin off (it should come right off). Place the flesh in a blender and blend until smooth. Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook 5 minutes. Add the tomato (and the green peas if using fresh or canned peas), cover and allow to cook another 5 &ndash 8 minutes, stirring occasionally.
  5. Perform a taste test and add salt as necessary. Serve over brown or basmati rice!

Notes

*Choose your heat level. I removed the seeds from one of the habaneros, but kept the seeds in one of them. If you don&rsquot like spicy food, don&rsquot use habaneros &ndash try jalapenos and remove all the seeds or leave peppers/chilies out entirely.

Nutrition Facts calculated for curry only (not including rice)

Nutrition Information:

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Saturday 29th of August 2020

Thanks Julia for the recipe! You are mentioning that Garam Masala and asafetida can be used. Would they be in addition to the current spice OR a replacement of current spice? Also, what would be the approx quantity?

Saturday 29th of August 2020

You can replace the cumin and turmeric with 2 teaspoons of Garam Masala and 1/2 teaspoon of Asafetida. If you love a lot of flavor, you can keep the cumin seeds and turmeric and simply add in the 2 tsp garam and 1/2 tsp asafetida. Hope you enjoy! xoxo

Wednesday 6th of May 2020

yum that was a great and easy meal to create!

So happy to hear it, Diana! xo

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Aubergine Curry – Eggplant Curry

Still confused? Us too, don’t worry. The simple fact is that aubergines and eggplants are the same thing – with different names.

In North America and Australia they’re known as eggplants. In Europe and the UK they’re known as aubergines. They get called the same and different across the world!

I’m from Britain and living in Europe so I’ll stick with aubergine. Though I did once have a job picking eggplants in Australia. It was tough. And hot. Did I mention tough?

Whatever we call them, Aubergine curry is a fantastic addition to our ever-growing collection of curry recipes. We love curry, and Kat can usually be found developing new varieties.

This one is our newest love. Not only is eggplant a great ‘filler’ (important for replacing ‘missing’ meat), they’re really easy to flavour.

They’re also really nutritious. In a nutshell they’re full of fiber, B1 and B6 vitamins, antioxidants and various minerals including copper, manganese and copper.


Step By Step Instructions

Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.

Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.

**For the best flavor, I like to take the time to toast the cumin and coriander, then grind it with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.

Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.

Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.

Serve with basmati rice and naan, roti, paratha or any other flatbread.

Variations and Serving Options

  • Add one cubed potato (small cubes) in with the onions. You can also use a sweet potato.
  • Serve it with brown basmati rice or even quinoa for a healthier option.
  • Add 1-2 cups of fresh spinach with the tomatoes and coconut milk.
  • Add other vegetables such as carrots, broccoli, cauliflower or peas.
  • Serve it with chutney - try this Tomato Chutney, Apple Chutney or Mango Chutney.


Our Best Eggplant Recipes

Cheese-topped eggplant Parmesan, savory ratatouille, hearty moussaka and more: there’s almost no limit to the delicious dishes you can make with eggplant!

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Eggplant Parmigiana

Filled with a trio of cheeses, a mouthwatering homemade red sauce and crispy fried eggplant rounds, Alex Guarnaschelli's vegetarian dish gives any meat-filled Parm a run for its money. She admits she'd eat this for her last meal on Earth &mdash how can you argue with that?

Grilled Eggplant with Marinated Feta

We love just about any veggie when grilled, eggplant included. Here, it&rsquos topped with feta (that&rsquos been marinated in herbs and pepper flakes) for a nice, salty balance to the otherwise rich and smoky flavor.

No-Fry Sheet Pan Eggplant Parmesan

Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.

Moussaka on the Grill

Craving hearty comfort food while trying to make the most of grilling season? Michael Symon's got just the recipe.

Eggplant Crisp with Walnut Streusel

Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini sauce.

Instant Pot Indian Spicy Eggplant

Inspired by the flavorful eggplant dish bhartha, this easy version skips the lengthy roasting and peeling steps and instead uses an instant pot to pre-cook the eggplant in 20 minutes.

The Best Ratatouille

Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish, eggplant included!

Eggplant Parmesan

The layers of eggplant, Parmesan, mozzarella and marinara in this dish are definitely crave-worthy, but you'll love the quick marinara so much we know you'll be making it again and again. You can keep it in the fridge for up to three days or store in the freezer for two months.

Moussaka

This five-star recipe has rave reviews from Food Network fans. They call it &ldquosuper yummy&rdquo and rave that it&rsquos a hit at dinner parties and the family table alike.

Farfalle with Eggplant Yogurt Sauce

Who could say no to a big bowl of bowtie pasta, tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes?

Baked Eggplant and Pancetta Pasta

An easy, cheesy baked pasta, made with spiral cavatappi, tomato sauce, eggplant and pancetta? Now, that's a dinner the whole family will love!

Grilled Eggplant Chickpea Wraps

The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.

Eggplant Gratin

A mixture of ricotta, half-and-half, and Parmesan elevates Ina Garten's individual gratins to a superior level of creaminess.

Garlic and Herb Eggplant

Pro tip: Press the diced eggplant to get rid of excess water before you cook it. That way it ends up perfectly golden brown and delicious.

Healthy Eggplant and Kale Parmesan

All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.

Smashed Chickpea and Eggplant Pressed Sandwich

This Middle Eastern-inspired sandwich is just like your favorite mezze platter &mdash in between two slices of bread.

Black Bean, Lentil and Eggplant Chili

Change up your chili routine by adding hearty lentils and eggplant cubes to the mix. The longer you let the chili simmer, the thicker it will get.

Gluten-Free Eggplant Parmesan

An Italian favorite gets a gluten-free makeover thanks to almond meal. Cleanup is also easier: Instead of frying in a skillet, we bake the nut-crusted eggplant on a rack until it's golden brown.

Eggplant Parmesan Towers

Make each of Trisha Yearwood's eggplant-stacked towers individually, layering crispy fried eggplant with marinara, mozzarella and Parmesan. A fresh basil leaf on top at the end is the perfect finishing touch.

Creamy Eggplant and Pepperoni Baked Pasta

The easiest way to get your little ones to love eggplant? Add it to a cheesy, pepperoni-filled pasta bake!

Eggplant Chips

Just one Japanese eggplant, a little cooking spray and a sprinkle of salt will give you crispy chips. We are you to eat just one!

Greek Grilled Eggplant Steaks

Married to a cattle rancher, Ree Drummond is no stranger to steak. But these Greek grilled eggplant steaks are meatless and so flavorful even diehard meat lovers will request them.

Eggplant Parmesan

Bobby Flay's Eggplant Parmesan is a 5-star winner, and reviewers agree there's a good reason: His roasted red pepper tomato sauce is an unbeatable complement to fried eggplant.

Eggplant Meatballs with Marinara Sauce

Who says meatballs have to be made with meat? Not Melissa d'Arabian! After roasting, eggplant develops a meaty flavor that complements marinara sauce perfectly.

Eggplant Parmesan Meatloaf

Giada De Laurentiis calls this her version of Italian comfort food. And when you're talking about baking a hearty meatloaf, layering it with crispy fried eggplant, then topping with tomato-basil marinara and mozzarella, we couldn't agree more.

Grilled Eggplant Parm

Grilled eggplant adds a surprisingly delicious flavor to Valerie Bertinelli's eggplant Parm, just when we thought the cheesy classic couldn't get any better.

Roasted Eggplant Caponata

Ina roasts a whole eggplant for her flavorful caponata. Be sure to follow her advice and prick your eggplant all over with a fork before roasting &mdash this will help keep the eggplant from exploding in your oven! Once the eggplant is cooked, the skin will peel off easily.

Italian Eggplant Gnocchi Bake

Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.

Lightened Chicken and Eggplant Parmesan

This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie.

Sausage and Eggplant Fusilli

This easy pasta dinner is as satisfying on a Wednesday as it is on a weekend with company. Sauteing diced eggplant alongside sweet Italian sausage gives the dish extra flavor and texture.

Mom's Stuffed Eggplant

If your mom didn't make stuffed eggplant for dinner when you were a kid, this recipe will make you really wish she had.

Eggplant Parmigiana

If you've got the time, salt the eggplant and let it rest for about an hour before you start breading and frying. Salting the eggplant will help draw out the bitterness. Simply rinse the eggplant with cold water and dry thoroughly with a kitchen towel so your dish won't be extra salty.

One Sheet Crispy Eggplant Parm

Jeff Mauro throws together an easy and crispy eggplant Parmesan that can feed a dozen people. Best of all, it comes together in only 30 minutes.

Mini Eggplant Parmesan

Everything is better in mini form &mdash even eggplant Parm. Giada's little crisps take only 35 minutes from start to finish, and they're amazing little appetizers guests can eat with one hand.

Crispy Eggplant Parmesan

If you're not into frying, this recipe is for you &mdash just bread and bake the eggplant to perfection. Once the slices are crispy, layer them with sauce and mozzarella, then broil till the cheese is melted and bubbly.


Watch The Video on How to Make Eggplant and Chickpea Curry

I came up with this chickpea curry recipe one night when my husband was craving Indian food. All I had to work with were the ingredients and spices I had in my fridge and pantry, and it turned out delicious! I made my own spice mix using the following spices:

  • Coriander
  • Cumin
  • Turmeric
  • Red pepper flakes
  • Cinnamon
  • Black pepper
  • Cardamom

If you like a creamier, richer sauce, you can add coconut milk, just as we did for our Braised Curried Kale recipe. You can use other vegetables as well, such as cauliflower or sweet potatoes. Just make sure to cook them until tender before adding them to the sauce.


  • 1 14-ounce can coconut milk
  • 2 tablespoons plus 1 teaspoon yellow, red or green curry paste
  • 1 teaspoon garlic powder
  • 1 pound eggplant, peeled if desired and cubed (½-inch)
  • 4 scallions, sliced
  • 1 pound peeled and deveined shrimp (16-20 count), halved
  • ½ cup chopped fresh basil and/or cilantro
  • Lime wedges for serving

Whisk coconut milk, curry paste and garlic powder in a large saucepan. Add eggplant and scallions bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 6 minutes. Add shrimp, cover and continue cooking until the shrimp are just cooked through and the eggplant is tender, about 4 minutes more. Stir in basil (and/or cilantro) and serve with lime wedges, if desired.


Eggplant Curry

Ingredients

  • 1 teaspoon oil
  • 1 onion , chopped
  • 2 cloves garlic , crushed
  • 1 teaspoon cumin , ground
  • 1 teaspoon coriander , ground
  • 1/2 teaspoon turmeric
  • 1 eggplant , small, cubed
  • 1 cup broccoli , chopped (optional)
  • 1 red pepper , seeded & chopped
  • 1/2 cup peas
  • 1/2 cup carrots , sliced
  • 2 cups vegetable stock

Instructions

Nutrition

Tried this recipe? Let us know how it was!

The recipe serves four, but can easily be multiplied to serve more.

The broccoli and red pepper are optional in this recipe. You can use all eggplant if you want. The broccoli adds flavor, the red pepper adds some nice color and of course, both provide added nutritional value.

This curried eggplant recipe is wonderfully tasty but not hot. Add dried red chili flakes if you want to amp up the heat.

A vegetable curry recipe like this one would be a great part of an Indian themed meal, or served it on it’s own with brown rice or quinoa. Add even more protein to your meal by pairing it with Indian lentils and rice.

If you like this recipe, please use the buttons below to share it on social media. Thanks.


Thai Eggplant Curry

I went food shopping last week fully intending to make a hearty Thai chicken or pork curry for dinner. Then I saw all these eggplants and my intentions went out the window.

I realized I didn't cook with eggplants often enough. There were only two dishes in my repertoire that utilized eggplants, ratatouille and Sichuan "Fish-Fragrant" Eggplant. It was about time to add a third, especially when sitting inches away from the eggplants was a bin of gorgeous Thai basil bunches.

This recipe is so quick and easy to throw together that it can become a weeknight standby. The eggplant takes only about 9 or 10 minutes to cook, and it acts as a sponge for the tasty sauce of red curry paste, garlic, ginger, coconut milk, fish sauce and brown sugar. You can also make the dish fully vegetarian by substituting soy sauce for the fish sauce, but I love the earthiness that the fish sauce adds. The Thai basil goes in towards the end, but lends a great deep flavor to the rest of the dish.



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