Curried Eggplant in Tomato Sauce
photo by Miriam
- Ready In:
- 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
- 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.
Questions & Replies
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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. <br/>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.
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.
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.
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