SRI LANKAN EGGPLANT (AUBERGINE) CURRY
Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.
Provided by Daydream
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
- Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
- Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
- Drain thoroughly on kitchen paper.
- In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
- Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
- Stir and saute for 30 seconds.
- Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
- Bring slowly to the boil before adding the deep-fried eggplant cubes.
- Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
- Taste and season with a little more sugar and/or salt as desired.
Nutrition Facts : Calories 160.2, Fat 11.5, SaturatedFat 4.5, Sodium 9.7, Carbohydrate 14.6, Fiber 5.9, Sugar 5.9, Protein 2.9
BAINGAN BHARTA (CURRIED EGGPLANT (AUBERGINE))
An easy, tasty Indian dish that goes great with naan or rice. The more finely you chop the pepper, the hotter it will be. [[Thanks to Charishma Ramchandani for the correction about the curry powder!]]
Provided by Liwl7755
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
- Remove from heat; cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat.
- Mix in the cumin seeds and onion.
- Cook and stir until onion is tender.
- Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
- Stir in the yogurt.
- Mix in eggplant and jalapenjo, and season with salt.
- Cover and cook 10 minutes on high heat.
- Remove the cover, reduce heat to low, and cook for about 5 more minutes.
- Garnish with 1/4 bunch of chopped cilantro if desired and serve.
Nutrition Facts : Calories 134.3, Fat 7.5, SaturatedFat 1, Cholesterol 0.6, Sodium 612, Carbohydrate 15.3, Fiber 5.9, Sugar 7.8, Protein 4
CURRIED EGGPLANT (AUBERGINE) DIP
This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.
Provided by MacChef
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
- Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
- Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
- Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.
Nutrition Facts : Calories 63.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 25.7, Carbohydrate 10.9, Fiber 5.1, Sugar 4.5, Protein 2.2
EGGPLANT (AUBERGINE) -SPINACH CURRY
This curry is an adaptation of a recipe I found posted on several different websites. When I first served this dish, people commented on its professional, restaurant-like quality. However, the original version called for a lot of butter, so I played with the ingredients and preparation until I found what worked best for me. Instead of steaming the eggplant cubes, you can sauté them in 1/4 cup of ghee until they turn golden, but I prefer this less fatty version.
Provided by Wisent
Categories Curries
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
- Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
- Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
- Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
- After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
- Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
- Serve alone on a bed of rice, or with a beef curry and naan bread.
Nutrition Facts : Calories 225.4, Fat 9.7, SaturatedFat 1.7, Cholesterol 4.8, Sodium 1190.8, Carbohydrate 31, Fiber 11.3, Sugar 13.6, Protein 10.3
CURRIED EGGPLANT (AUBERGINE) IN TOMATOES
These stuffed tomatoes are a tasty and colorful accompaniment to a special pot roast, a simple romaine salad and slices of good homemade herb bread.
Provided by superbuna
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut thin slice off top of each tomato and scoop out insides, leaving 1/4" shell.
- Saute onion in butter.
- Add tomato pulp and simmer until pulp is softened.
- Peel eggplant and dice into 1/4" cubes and add to pulp mixture.
- Season with salt, oregano, curry powder,thyme and black pepper.
- Taste, and adjust seasoning if necessary.
- Cook, stirring gently, until eggplant is tender and sauce is thickened.
- Salt tomato cups, fill with hot mixture.
- Place in baking pan or casserole and top with buttered breadcrumbs.
- Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
Nutrition Facts : Calories 101.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 514.5, Carbohydrate 16.1, Fiber 4.7, Sugar 6.1, Protein 3
CURRIED (AUBERGINE) EGGPLANT
You can use either Chinese or Japanese eggplants. Both varieties have purple skin, along, slender shape, and small seeds. Good served with steamed basmati or jasmine rice. The recipe comes from Gourmet Magazine.
Provided by Barb G.
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
- 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.
- Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
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