Curried Eggplant in Tomato Sauce

Name: Curried Eggplant in Tomato Sauce
Prep time: 3 min
Cook time: 30 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: 1 large aubergine, cubed; 2 tablespoons oil; 1 onion, sliced; 2 garlic cloves, chopped; 1/2 teaspoon ground ginger; 1/2 teaspoon cumin powder; 2 teaspoons coriander powder; 1/2 teaspoon chili powder; 1/2 teaspoon turmeric; 3 teaspoons tomato paste; 1 (14 ounce) can coconut milk; 1 tomatoes, diced; salt

Submitted by Brian Holley

"Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry."

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photo by Miriam

Ready In:: 33mins
Ingredients:: 13
Serves:: 4

ingredients

1 large aubergine, cubed
2 tablespoons oil
1 onion, sliced
2 garlic cloves, chopped
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon cumin powder
2 teaspoons coriander powder
¹⁄₂ teaspoon chili powder
¹⁄₂ teaspoon turmeric
3 teaspoons tomato paste
1 (14 ounce) can coconut milk
1 tomatoes, diced
salt

directions

Heat the oil in a pot and fry the onion till light golden colour.
Add the spices, cook for 2 minutes.
Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.

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Reviews

I love this dish! It was simple, straightforward and absolutely delicious! It even tasted better as leftovers the following day! I served it as a side dish with tandoori chicken w/ lemon wedges, cilantro and onion.
Miriam
Loved it: Simple. Fast. Delicious. Served with Basmatti rice. My husband who does not fancy Eggplants repeated the dish twice :) I did not use chili since I am breastfeeding but I believe it would add an extra kick and be awesome. Instead I used just a little of Cayenne pepper.

MaiKo Bueno
Wonderful! I made this tonight with the eggplant and tomato from my garden. It was so easy and it is delicious. I asked the chef if this can work as a freezer meal and he states that it wil so I am looking forward to stocking my freezer with curry and enjoying aubergines all winter long. I did not have all of the spices but I had a good curry paste on hand that contained several of them so I put in about two teaspoons of that. I used tumeric, cumin, cumin seeds, fresh ginger and the curry paste. The sauce is so delicious - the coconut milk makes it very rich.

muyfeliz
Total perfection. Ease of preparation is great- anybody can do this, even the newest novice. It's DELICIOUS. Creamy and sweet and savory and a total sensory marvel. Brian- you've done it again (and I didn't doubt it for a second!). Would like to also say that every cook time is spot on perfect. We did this for our 'veg' night of the week- so good with hot rotis. Thank you a million times over.

MrsMM

Tweaks

I sauteed the eggplant first, just browning it in a small amount of oil, then setting it aside & continuing with the recipe, as suggested. I like the texture and flavor that this seems to add. I used a non-stick pan. I, also, added approximately 2 tablespoons of Swerve (a powdered sugar substitute) close to the end of cooking. I stirred it in and let it dissolve fully. I did this after tasting the dish and deciding it could use a little sweetness. Obviously, this is just personal preference. I let all ingredients cook at a low simmer for slightly longer than suggested. I think this is why my dish has the coloring it does. I love how the flavors meld, when you do this.

Miriam