Description
A delightful and creamy dish made with tender eggplants soaking in a rich, savory sauce of aromatic spices, tomatoes, and coconut milk, perfect for any cozy dinner or special gathering.
Ingredients
Scale
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 teaspoons curry powder
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth (or more to taste)
- 1 can (15 ounces) chickpeas (or 1½ cups of cooked chickpeas)
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 teaspoon garam masala
- 4 wedges lemon
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Instructions
- Preheat your oven to 430°F (220°C). Line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes and transfer them to the baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Arrange them in a single layer and roast for about 25 minutes, or until they turn golden brown.
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it’s soft. Then, add grated garlic and ginger, cooking for an additional minute. Lower the heat and add the spices: curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast the spices for about a minute until they become fragrant.
- Pour in the vegetable broth, followed by chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper. Bring the mixture to a simmer over medium heat, stirring occasionally for about 20 minutes.
- Once the base has thickened, add in the roasted eggplants and sprinkle in 1 teaspoon of garam masala. Stir well and let everything simmer together for about 5 more minutes until the eggplants are coated in the flavorful sauce.
- Serve your eggplant curry hot alongside fluffy basmati rice or warm naan bread. A squeeze of lemon juice, a dollop of yogurt, and a sprinkle of fresh cilantro will elevate the dish beautifully.
Notes
This curry tastes even better the next day, allowing the flavors to meld together. Adjust the spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg