Curried (Aubergine) Eggplant Recipe

Name: Curried (Aubergine) Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs Japanese eggplants, cut into 13 inch thick rounds; 1 3/4 teaspoons salt; 1 garlic clove, chopped; 1 tablespoon finely chopped peeled fresh ginger; 2 teaspoons chopped fresh jalapeno chile, including seeds; 1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds; 1 teaspoon cumin seed; 1/2 teaspoon turmeric; 3 tablespoons canola oil; 1 large onion, halved lengthwise and thinly sliced lengthwise; 3 inches cinnamon sticks; 3/4 cup water; 1 tablespoon packed brown sugar; 3 tablespoons chopped fresh cilantro; 1/4 cup roasted cashews, chopped

Servings: persons

3 lbs Japanese eggplants, cut into 13 inch thick rounds
1 3/4 teaspoons salt
1 garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeno chile, including seeds
1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons canola oil
1 large onion, halved lengthwise and thinly sliced lengthwise
3 inches cinnamon sticks
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews, chopped

1
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes; Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
2
While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
3
Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
4
Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
5
Add eggplant and cook, stirring until it begins to soften, about 3 minutes; Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer covered, stirring occasionally, until eggplant is tender, BUT NOT falling apart, about 20 to 25 minutes.
6
Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs Japanese eggplants, cut into 13 inch thick rounds, 1 3/4 teaspoons salt, 1 garlic clove, chopped, 1 tablespoon finely chopped peeled fresh ginger, and more.

Yes, Curried (Aubergine) Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried (Aubergine) Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions