Eggplant (Aubergine) Curry

Total Time
45mins
Prep 5 mins
Cook 40 mins

This is the recipe I came up for very flavorful, rich, and mild eggplant curry. It's one of my favorite comfort foods. :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
  3. Meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
  4. When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
  5. Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
  6. I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
  7. Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.

Reviews

(3)
Most Helpful

Good taste, but I had to add a whole can of lite coconut milk and some broth to get it thin enough to pour over rice. It ended up being too watery. So I will make it again without trying to thin it.

bebefisher March 09, 2012

I loved this - it had a lovely nutty taste to it - like cashews. I could fool my kids with this - never knew it was veg :-))

JenFire April 10, 2009

This has an unusual taste, but I liked it. *side note*: I buy my tofu packaged. I open the package, drain the tofu, then put it in an airtight container or ziploc bag and freeze it. When using I thaw it and then drain it in a coliander, pushing on the top to squeeze out extra moisture. When cooked, it has a firm texture almost like meat.

Siava March 18, 2007

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