SMOKED EGGPLANT CURRY
Smoked eggplant curry is a popular Indian dish made out of roasted eggplant, also called aubergine, which gives the whole dish its specific smoky taste. Roasted and smashed eggplant mixed with onions, tomatoes, garlic, and all these spices like cumin, turmeric, and garam masala reveals a very delicious, plant-based curry, rich in taste, and tasty to be served for dinner, lunch, and even for breakfast. Smoked eggplant curry is usually taken with roti, naan, or rice. This is a low-calorie health food product with a deep earthy flavour. The smooth texture, accompanied by aromatic spices, contributes to its feel-good, wholesome comfort for lunch or dinner.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION / TECHNIQUES
Roast, Sauté, Simmer
OCCASION / HOLIDAY
Weeknight Dinner, Family Meal, Diwali, Indian Festivities
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low-Fat, Healthy, High Fibre
DISH TYPE
Entrée, Main Course, Curry
INGREDIENTS
- 1 small eggplant, roasted and mashed
- 1/4 onion, finely chopped
- 1/4 tomato, finely chopped
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1 clove garlic, minced
- 1/2 tsp oil
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:120
- Protein: 3g
- Fat: 4g
- Carbohydrates: 20g
- Fibre: 6g
- Sodium: 300mg
PREPARATION OF SMOKED EGGPLANT CURRY
- Roast the eggplant: Preheat oven to 200°C (400°F). Pierce the eggplant all over with a fork, then roast in the oven for 30-40 minutes, or until the skin is blackened and the inside softened, cool, peel, mash.
- Prepare the spices: Heat some oil in a pan. Let it come to a moderate temperature and let the cumin seeds crackle for a few seconds till the aroma emits.
- Sauté the onions and garlic: Chop the onion and the garlic. Then, sauté them in a pan containing finely chopped onions and minced garlic. They should soften out and turn translucent.
- Cook the tomatoes and spices: Add these chopped tomatoes together with a little turmeric powder and a pinch of salt to soften them and separate the oil in the mixture.
- Combine with mashed eggplant: Add the roasted and mushed eggplant into the pan, tossing it with everything. Stir well. Cook, stirring and allowing the flavours to meld for 5-7 min.
- Season and finish: Sprinkle garam masala all over the dish and mix well. Season for salt to taste. Now cook for 2 minutes more. Serve it sizzling hot with roti, naan or steamed rice with coriander leaves as garnish if desired.
- Serve: Serve it sizzling hot with roti, naan or steamed rice with coriander leaves as garnish if desired.
PREP TIME
10 minutes (excluding roasting time)
COOKING TIME
10 minutes (plus 30-40 minutes for roasting)
TIPS
- Roast the eggplant over an open flame for that deep smoky flavour.
- Add chopped green chillies to the sauté process for an extra spicy version.
- Mash the eggplant with a fork for a coarser texture, or puree it for a finer texture.
VARIATIONS
- Just add a dollop of yoghurt or cream at the end of cooking for a richer taste.
- Serve garnished with chopped cilantro or a squirt of fresh lemon juice for freshness.
- Add a handful of peas to make a more filling Baingan Bharta.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container and refrigerate. Chill for up to 3 days. Reheat on the stovetop or microwave to serve.
- Freezing: The smoked eggplant curry can be frozen for 2 months; thaw overnight in the fridge and reheat until warmed through.
