Flavorful Eggplant Curry Delight
Indulge in this rich and aromatic Eggplant Curry, a classic Indian dish that's bursting with flavors! Made with tender eggplants stuffed with a spiced masala paste, this dish is perfect for any occasion. The blend of warm spices such as garam masala, turmeric, and cayenne pepper creates a harmonious balance, while the addition of sautéed onions and tomatoes forms a savory sauce that envelops the eggplants. Served over steaming basmati rice or alongside warm roti, this curry is not just a meal—it's a celebration of Indian cuisine. For an added protein boost, consider incorporating tofu into the dish, enhancing both flavor and texture. Garnish with fresh cilantro for a pop of color and freshness!
N/A
Servings
58
Calories
15
Ingredients
Ingredients
yellow onion
1 (coarsely chopped)
fresh ginger
2 inches (coarsely chopped)
garlic cloves
6 (peeled and chopped)
garam masala
1 tablespoon
brown sugar
1 tablespoon
canola oil
3 tablespoons
eggplants (baby or Indian)
6
diced tomatoes
15 ounces (canned or 2 large fresh tomatoes)
yellow onion
1 (diced)
cilantro leaf
to garnish (chopped)
ground coriander
1/2 tablespoon
paprika
1 teaspoon (hot smoked or sweet)
turmeric
1/2 teaspoon
ground cayenne pepper
1 teaspoon
brown sugar
1 tablespoon
Instructions
1
Start by preparing the masala paste. In a blender, combine coarsely chopped yellow onion, ginger, garlic, garam masala, brown sugar, and a tablespoon of canola oil. Blend until you achieve a smooth mixture; set aside.
2
Take the baby eggplants and make incisions about 1/4 inch from the stem, cutting them lengthwise into quarters without fully separating them from the stem. Carefully open the slits and fill each with a thin layer of the prepared masala paste, being gentle to avoid breaking the eggplants. If using long thin eggplants, slice into 1-inch thick pieces and make incisions halfway through for filling.
3
In a large pan, heat 2 tablespoons of canola oil over medium heat. Add the diced yellow onion along with a pinch of salt and any remaining masala paste. Sauté the mixture for about 4-5 minutes until the onion turns translucent.
4
Stir in the diced tomatoes, followed by ground coriander, paprika, turmeric, and ground cayenne pepper. Mix thoroughly and season with salt to taste.
5
Gently place the stuffed eggplants into the sauce, ensuring they are mostly submerged. Cover the pan and let it simmer on medium-low heat for approximately 20 minutes, or until the eggplants are tender but not mushy. If needed, add a little water to maintain moisture without stirring too much to prevent the eggplants from falling apart.
6
Once the eggplants are cooked through, stir gently and serve hot. Garnish generously with chopped cilantro and enjoy with warm roti or steamed basmati rice.
Nutrition Information
2.8
Fat
7.5
Carbs
1.3
Protein
1.67
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Flavorful Eggplant Curry Delight?
Flavorful Eggplant Curry Delight is a classic Indian dish featuring tender eggplants stuffed with a spiced masala paste and simmered in a savory tomato and onion sauce.
Is this eggplant curry recipe vegetarian?
Yes, this recipe is a vegetarian dish and can be made vegan by ensuring the sugar and other ingredients meet vegan standards.
What type of eggplants should I use?
Baby eggplants or Indian eggplants are recommended for this recipe.
Can I use long thin eggplants for this curry?
Yes, if using long thin eggplants, slice them into 1-inch thick pieces and make incisions halfway through for filling.
How do I prepare the masala paste?
In a blender, combine yellow onion, ginger, garlic, garam masala, brown sugar, and a tablespoon of canola oil until smooth.
How do I stuff the eggplants?
Make incisions lengthwise into quarters without fully separating them from the stem, then carefully fill the slits with the masala paste.
What spices are used in the sauce?
The sauce is seasoned with ground coriander, paprika, turmeric, and ground cayenne pepper.
How long does it take to cook the eggplants?
The eggplants should simmer in the sauce for approximately 20 minutes until they are tender.
How do I prevent the eggplants from falling apart?
Avoid stirring the pan too much while the eggplants are simmering to keep them intact.
What should I serve with eggplant curry?
This dish is delicious when served over steaming basmati rice or with warm roti.
Can I add extra protein to this recipe?
Yes, you can incorporate tofu into the dish for an added protein boost.
What is the calorie count for this dish?
Each serving contains approximately 58 calories.
How much fat is in one serving?
There are 2.8 grams of fat per serving.
What are the carbohydrate and protein values?
Each serving provides 7.5 grams of carbohydrates and 1.3 grams of protein.
Does this recipe contain fiber?
Yes, there are 1.67 grams of fiber per serving.
How much garlic is needed?
The recipe calls for 6 peeled and chopped garlic cloves.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute the 15-ounce can of diced tomatoes with 2 large fresh tomatoes.
What kind of oil is used for cooking?
The recipe uses a total of 3 tablespoons of canola oil.
How do I garnish the eggplant curry?
Garnish the finished dish generously with freshly chopped cilantro.
What is the role of brown sugar in this recipe?
Brown sugar is used in both the masala paste and the sauce to balance the heat of the spices and the acidity of the tomatoes.
Is this dish spicy?
Yes, the use of ground cayenne pepper and paprika gives this curry a spicy kick.
How do I prepare the ginger for the paste?
Use 2 inches of fresh ginger and chop it coarsely before blending.
What type of onion is best for the sauce?
Diced yellow onion is used to create the savory base for the curry sauce.
How do I know when the eggplants are finished cooking?
The eggplants are done when they are tender to the touch but not mushy.
Should I cover the pan while simmering?
Yes, covering the pan helps the eggplants cook evenly and retain moisture.
Can I add water if the sauce gets too thick?
Yes, you can add a little water to the pan to maintain moisture while the eggplants simmer.
What kind of paprika is recommended?
You can use either hot smoked or sweet paprika depending on your preference.
How many eggplants are required?
The recipe requires 6 baby or Indian eggplants.
Is this recipe considered comfort food?
Yes, it is tagged as a comfort food dish due to its rich flavors and hearty nature.
How much turmeric is included?
The recipe uses 1/2 teaspoon of turmeric.