Shereens' Eggplant Curry Recipe

Name: Shereens' Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 or more eggplant (2 lb.); 4 medium fresh tomatoes, washed, steamed and chopped; 3 Tbsp. coriander; 2 tsp. ground cumin; 1 tsp. turmeric; 1/4 tsp. ground red pepper; 1/2 c. Crisco; 1 tsp. chopped garlic; 1 Tbsp. fresh ginger root; 1/2 c. chopped onions; 1 tsp. garam masala, ground; salt; 1 tsp. fresh lemon juice

Servings: persons

1 or more eggplant (2 lb.)
4 medium fresh tomatoes, washed, steamed and chopped
3 Tbsp. coriander
2 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. ground red pepper
1/2 c. Crisco
1 tsp. chopped garlic
1 Tbsp. fresh ginger root
1/2 c. chopped onions
1 tsp. garam masala, ground
salt
1 tsp. fresh lemon juice

1
Preheat oven to 450u00b0.
2
Wash and dry eggplants.
3
Slash gashes in eggplants and bake for 1 hour in oven.
4
Discard the skin and smash pulp in a bowl.
5
Combine eggplant, tomatoes, coriander, cumin, turmeric and red pepper in a bowl and stir until blended. In a skillet, heat the Crisco until hot.
6
Add the garlic and stir for 15 seconds; drop in the ginger and stir for 15 seconds.
7
Add the onions and stir until soft.
8
Add eggplant and stir until most of the liquid is gone and mixture is thick and pulls away from the side of the pan.
9
Add garam masala.
10
Serve on a heated platter or transfer to a heated bowl.
11
Top with fresh coriander and lemon juice.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 or more eggplant (2 lb.), 4 medium fresh tomatoes, washed, steamed and chopped, 3 Tbsp. coriander, 2 tsp. ground cumin, and more.

Yes, Shereens' 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.

That's it — enjoy your meal!

Shereens' Eggplant Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions