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    You are in: Home / Recipes / Oven-Roasted Eggplant and Butternut Squash Curry Recipe
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    Oven-Roasted Eggplant and Butternut Squash Curry

    Oven-Roasted Eggplant and Butternut Squash Curry. Photo by Sue Lau

    1/1 Photo of Oven-Roasted Eggplant and Butternut Squash Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    1 hrs

    35 mins

    Chef #573036's Note:

    Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
    3. 3
      While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
    4. 4
      Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
    5. 5
      Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
    6. 6
      Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
    7. 7
      Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
    8. 8
      Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
    9. 9
      Serve as main dish with Chappatis or as a side dish.

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    Ratings & Reviews:

    • on October 25, 2008

      45

      This was an easy recipe with a nice blend of flavors. I added 2 c cooked lentils and 1 c cooked garbanzos for protein, which diluted the spiciness. We added more spices at the end to bump it up - next time I will double all the spices and also add a teaspoon of crushed red pepper for heat. Thanks for this rewarding curry!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2008

      45

      I made a half recipe of this and used sweet potato instead of butternut squash. I doubled the tomatoes and liked the consistency and used a whole jalapeno as we like spicy foods (it still wasn't supper spicy) and I added more of the spices at the end. I served it with couscous mixed with garbanzo beans.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2008

      55

      This was a great recipe. Thanks. I did not peel the eggplant, I cut both the squash and eggplant into bite size pieces and then roasted. Served over rice, it was yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Oven-Roasted Eggplant and Butternut Squash Curry

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 230.9
     
    Calories from Fat 72
    31%
    Total Fat 8.0 g
    12%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1473.9 mg
    61%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 10.5 g
    42%
    Sugars 11.0 g
    44%
    Protein 4.9 g
    9%

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