EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY
Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!
Provided by Nagi
Number Of Ingredients 23
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
- Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
- Place in large bowl, toss with oil, salt and pepper.
- Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
- Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
- Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
- Add onions, cook 5 minutes until golden brown.
- Add tomato, cook for 1 minute, stirring.
- Add garlic and ginger, cook 2 minutes.
- Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
- Stir in water, and then add the eggplant.
- Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
- Stir in coconut milk, taste then add more salt if needed.
- Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
- Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
- When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
- Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.
NADIA'S EGGPLANT (AUBERGINE) SPREAD
Found this recipe on the box of Melba toast. It's good on crackers (or Melba toast) or as a salad, surrounded by chopped tomatoes.
Provided by Sudie
Categories Spreads
Time 21h20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
- They will be very soft.
- Cover eggplants for about 20 minutes, or place in plastic bag.
- Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
- Chop eggplant pulp on cutting board until it resembles mashed potatoes.
- Stir in oil with wooden spoon.
- Add mayo and mustard; stir until blended.
- Stir in chopped onion, add salt to taste.
- Refrigerate for at least 2 hours to allow flavors to blend.
- Serve chilled.
EGGPLANT CURRY
An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617 Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
- Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
- Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
- Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
- Season with salt to taste.
- Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
- Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
- When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
Nutrition Facts : Calories 333.8, Fat 12.4, SaturatedFat 1.1, Sodium 24.4, Carbohydrate 56.9, Fiber 26.2, Sugar 27.7, Protein 8.9
EGGPLANT, POMEGRANATE, FETA AND MINT ISRAELI COUSCOUS
This tasty side dish is full of fresh Middle Eastern flavours. Israeli couscous (also known as pearl couscous or Ptitim) is a larger version of regular couscous made from wheat that has a lovely bite to it. I love using it in salads that are a little chunky like this one.
Provided by Nadia Lim
Categories Soups and Salad
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C. Line an oven tray with baking paper.
- On lined tray, toss eggplant with oil and spices. Season with salt and pepper. Roast for 25-35 minutes until soft and golden.
- Meanwhile, bring a pot of salted water to the boil. Cook couscous until tender (about 8 minutes). Drain and briefly run under cold water - this will help stop the couscous from sticking together.
- To serve, toss couscous with eggplant, pomegranate seeds, feta, mint, parsley, lemon zest and juice, and a good drizzle of extra virgin olive oil. Season to taste with salt and pepper.
NADIA'S EGGPLANT CURRY
Categories Tomato
Number Of Ingredients 14
Steps:
- chop and fry onion, brown blend other ingredients except eggplant and tomato paste slice eggplant into circles, fry add blend to golden brown onion, reduce until starts to thicken, add eggplant and 2 spoons tomato paste, simmer until eggplant is tender
BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE
Baked Eggplant and Potatoes with Tomato Sauce is simple dish and perfect example of 'cucina povera'. Just a few fresh ingredients come together to make a savoury side dish or main dish served with country style crusty bread to mop up the juices!
Provided by Nadia Fazio
Categories Main Course Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Peel and cut potatoes into 1/4 inch thick slices. Place on baking sheet, brush both sides with olive oil and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
- Meanwhile, prepare the eggplant. Slice into 1/4 inch thick rounds. Place on baking sheets covered in paper towels and lightly salt both sides. Let sit for 30 minutes. Rinse and pat dry the eggplant with a paper towel.
- Place the eggplant slices on 2 baking sheets covered in parchment paper. Brush both sides with olive oil and salt lightly. Bake for 25 minutes and flip halfway through.
- While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste.
- Add the baked potato and eggplant slices to the tomato sauce. Stir gently to coat the vegetables in the tomato sauce and cook for an additional 10 minutes. Add freshly chopped basil and drizzle with olive oil at the end of cooking. Adjust seasoning if necessary.
Nutrition Facts : Carbohydrate 38 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 10 g, Sugar 7 g, Calories 175 kcal, ServingSize 1 serving
EGGPLANT CURRY
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
Provided by Emily Nabors Hall
Categories Healthy Vegetarian Curry Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
- Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.
Nutrition Facts : Calories 399 calories, Carbohydrate 64 g, Fat 12 g, Fiber 10 g, Protein 11 g, SaturatedFat 4 g, Sodium 569 mg, Sugar 9 g
STUFFED BABY EGGPLANT RECIPE
Stuffed Baby Eggplant with a vegetarian breadcrumb filling can be enjoyed as a side dish, main dish or they are small enough to be served as an antipasto dish.
Provided by Nadia Fazio
Categories antipasto Main Course Side Dish
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and grease a baking sheet.
- Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
- Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.
Nutrition Facts : Calories 179 kcal, Carbohydrate 19 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 219 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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