Spiced Eggplant and Spinach Delight
Indulge in the rich, aromatic flavors of this Spiced Eggplant and Spinach Delight, a beautifully balanced curry that highlights the wholesome goodness of eggplant and spinach. This recipe is a healthier adaptation of a traditional Indian dish, eliminating excess butter while keeping the essence of culinary elegance. The eggplant is treated to a gentle salting process that enhances its flavor and reduces bitterness, while the fragrant spices and fresh ingredients create a vibrant dish that's perfect for sharing. Serve this delightful curry over a bed of fluffy rice or alongside naan for a complete meal that will impress your family and friends with its restaurant-quality appeal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
eggplant
1 large (cut into 1 1/2 centimeter cubes, with skin)
kosher salt
2 teaspoons (for sweating eggplant)
brown mustard seeds
2 tablespoons (toasted)
canola oil
2 tablespoons (for sautéing)
onion
1 large (diced)
garlic
6 cloves (minced)
fresh ginger
2 tablespoons (minced)
cumin
1 teaspoon (ground)
coriander
1/2 teaspoon (freshly ground)
cardamom
1/2 teaspoon (freshly ground)
garam masala
1/2 teaspoon (for flavor)
cayenne
1/4 teaspoon (for heat)
ground cloves
1/4 teaspoon (for flavor)
diced tomatoes
1 (796 ml) can (for the curry base)
frozen spinach
2 (300 g) packages (thawed and drained)
plain yogurt
3/4 cup (to stir in before serving)
cilantro
3/4 cup (chopped)
Instructions
1
Begin by preparing the eggplant: place the cubes in a colander over a large bowl, sprinkle with kosher salt, and let them sweat for 30 minutes. This process helps to draw out moisture and bitterness. After the 30 minutes, pat the cubes dry with paper towels to remove excess salt and moisture.
2
While the eggplant is sweating, toast the brown mustard seeds. Heat a small dry non-stick pan over medium-low heat and add the mustard seeds. Gently shake the pan until they turn grey and begin to pop. Once toasted, remove them from heat and set aside.
3
Next, prepare the eggplant by steaming. Place the salted eggplant in a mid-sized steamer and cook for approximately 10 minutes or until the eggplant is tender but not mushy. Once cooked, remove from heat and set aside.
4
In a large pot, heat the canola oil over medium heat. Add the diced onion and sauté until it becomes golden brown, approximately 5-7 minutes.
5
Add the minced garlic, ginger, and all the ground spices (cumin, coriander, cardamom, garam masala, cayenne, and ground cloves) to the pot. Stir continuously for about 1 minute, ensuring that the spices bloom without scorching.
6
Stir in the thawed and drained spinach along with the canned diced tomatoes. Increase the heat to high and bring the mixture to a boil for 2 minutes, stirring frequently.
7
Lower the heat to a simmer, cover with a lid, and allow the curry to cook for 20 minutes, allowing all the flavors to meld together beautifully.
8
Finally, gently fold in the reserved mustard seeds and the steamed eggplant. Once the eggplant is heated through, stir in the plain yogurt and chopped cilantro. Remove the pot from heat.
9
Serve your Spiced Eggplant and Spinach Delight hot, either alone over rice or as a vibrant side dish alongside a protein of your choice, such as beef curry, paired with warm naan.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Eggplant and Spinach Delight?
It is a healthier, aromatic adaptation of a traditional Indian eggplant and spinach curry that eliminates excess butter while maintaining rich flavor.
How do I prepare the eggplant for this recipe?
Cut the eggplant into 1.5 centimeter cubes with the skin on, sprinkle with kosher salt, and let them sweat in a colander for 30 minutes before patting dry.
Why do I need to salt the eggplant?
Salting the eggplant helps draw out excess moisture and reduces any inherent bitterness in the vegetable.
How should I toast the brown mustard seeds?
Heat the seeds in a small dry non-stick pan over medium-low heat, shaking the pan until they turn grey and begin to pop.
How long does the eggplant need to be steamed?
Steam the eggplant for approximately 10 minutes or until it is tender but not mushy.
What kind of oil is used for sautéing the aromatics?
The recipe calls for two tablespoons of canola oil to sauté the onions, garlic, and ginger.
How long should I sauté the onion?
Sauté the diced onion over medium heat for 5 to 7 minutes until it becomes golden brown.
What spices are included in the spice blend?
The blend includes cumin, coriander, cardamom, garam masala, cayenne, and ground cloves.
What does it mean to bloom the spices?
Blooming involves stirring the ground spices into the hot oil for about one minute to enhance their aromatic profile without burning them.
Should the spinach be fresh or frozen?
This recipe uses two 300g packages of frozen spinach that have been thawed and drained.
What type of tomatoes are used in this curry?
Use one 796 ml can of diced tomatoes to create the base of the curry.
How long should the curry simmer?
After bringing the mixture to a boil, lower the heat, cover it, and simmer for 20 minutes.
When do I add the yogurt?
Stir in the plain yogurt at the very end of the cooking process, after the eggplant has been heated through and the pot is removed from the heat.
Is this recipe vegetarian?
Yes, this dish is vegetarian as it contains no meat products.
Is the dish gluten-free?
Yes, based on the ingredient list provided, this recipe is gluten-free.
How much garlic is required?
The recipe requires 6 minced cloves of garlic.
What is the recommended garnish?
The dish is finished with 3/4 cup of fresh chopped cilantro.
Can I serve this with rice?
Yes, it is excellent served hot over a bed of fluffy rice.
What bread pairs well with this eggplant dish?
Warm naan is a perfect accompaniment for this curry.
How much ginger should I use?
Use two tablespoons of minced fresh ginger.
Is this a spicy dish?
It contains 1/4 teaspoon of cayenne for heat, making it moderately spiced but adaptable to your preference.
Does the recipe use butter?
No, this version eliminates excess butter to make it a healthier adaptation of traditional recipes.
What kind of eggplant should I buy?
A large eggplant is sufficient for this recipe.
What is the texture of the final dish?
The eggplant is tender and the sauce is rich and vibrant due to the melded flavors of spinach and tomatoes.
Can I use this as a side dish?
Yes, it serves as a vibrant side dish, especially when paired with a protein like beef curry.
How much yogurt is needed?
The recipe calls for 3/4 cup of plain yogurt.
How many ingredients are in the recipe?
There are 17 distinct ingredients used to make this dish.
What should I do after sweating the eggplant?
Pat the cubes dry with paper towels to remove the excess salt and moisture that surfaced.
When do I add the mustard seeds back in?
The reserved toasted mustard seeds should be folded into the curry along with the steamed eggplant near the end of cooking.
How long do I boil the tomato and spinach mixture?
Bring the mixture to a boil for 2 minutes on high heat while stirring frequently.