Eggplant Curry – a delicious recipe with eggplant, vegetable oil, cumin, onion, ginger/garlic, curry powder. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Preheat oven to 450 degrees F (230 degrees C).
2
2. Place eggplant on a baking sheet for 20 to 30 minutes in the oven until tender. Remove from the heat, let cool, then peel, and chop.
3
3. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion tender.
4
4. Mix ginger/garlic paste, curry powder, and tomato into the saucepan, and cook for approx a minute before stirring in the yogurt. Mix in eggplant and jalapeno pepper, before seasoning with salt. Cover, and cook for approx 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking for approx 5 minutes. Garnish with the cilantro when you serve.
122
kcal
Calories
9
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 large eggplant, 2 tablespoons vegetable oil, 1 teaspoon cumin, 1 medium onion (thinly sliced), and more.
Yes, Eggplant 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.
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