Nadia'S Eggplant Curry

Name: Nadia'S Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: small eggplants; fry oil; onion (for blend and brown); tomato; cilantro; small green chilis; ginger; garlic; lemon; tomato paste; salt pepper; small chilis, lemon, and cucumber for sauce; basmati rice; naan

Eats Now Editorial Team · Vegetarian

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Nadia'S Eggplant Curry – a delicious recipe with eggplants, oil, onion, tomato, cilantro, green chilis. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

small eggplants
fry oil
onion (for blend and brown)
tomato
cilantro
small green chilis
ginger
garlic
lemon
tomato paste
salt pepper
small chilis, lemon, and cucumber for sauce
basmati rice
naan

1
chop and fry onion, brown
2
blend other ingredients except eggplant and tomato paste
3
slice eggplant into circles, fry
4
add blend to golden brown onion, reduce until starts to thicken, add eggplant and 2 spoons tomato paste, simmer until eggplant is tender

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 14 ingredients. The key ingredients include: small eggplants, fry oil, onion (for blend and brown), tomato, and more.

Yes, Nadia'S 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.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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