Eggplant (Aubergine) Curry Recipe

Name: Eggplant (Aubergine) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; cooking spray; 1 tablespoon butter; 1 teaspoon olive oil; 1 cup chopped yellow onion; 2 garlic cloves, minced; 1 green onion, in 1/2 to 1 inch slices; 14 -16 ounces extra firm tofu, drained in colander then cubed (use fresh tofu rather than packaged, if possible); 1 ¼ teaspoons of your favorite curry powder, to taste; ¼ teaspoon ground cumin, to taste; 3 tablespoons thick coconut milk (or if it's not thick, at least 1/2 cup, to taste); 1 teaspoon lemon juice; 1 dash cayenne, to taste

Servings: persons

2 large eggplants
cooking spray
1 tablespoon butter
1 teaspoon olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 green onion, in 1/2 to 1 inch slices
14 -16 ounces extra firm tofu, drained in colander then cubed (use fresh tofu rather than packaged, if possible)
1 ¼ teaspoons of your favorite curry powder, to taste
¼ teaspoon ground cumin, to taste
3 tablespoons thick coconut milk (or if it's not thick, at least 1/2 cup, to taste)
1 teaspoon lemon juice
1 dash cayenne, to taste

1
Preheat oven to 350 degrees F.
2
Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
3
Meanwhile, in a skillet heat the butter and olive oil over medium high and saute the onion and garlic together until soft.
4
When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sauteed onion and garlic; whir for 1 minute.
5
Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
6
I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
7
Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 large eggplants, cooking spray, 1 tablespoon butter, 1 teaspoon olive oil, and more.

Yes, Eggplant (Aubergine) Curry 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.

Eggplant (Aubergine) Curry

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