Post a Free Blog

Submit A Press Release

Thursday, March 28, 2024
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
Action
Animation
ATP Tour (ATP)
Auto Racing
Baseball
Basketball
Boxing
Breaking News
Business
Business
Business Newsletter
Call of Duty (CALLOFDUTY)
Canadian Football League (CFL)
Car
Celebrity
Champions Tour (CHAMP)
Comedy
CONCACAF
Counter Strike Global Offensive (CSGO)
Crime
Defense of the Ancients (DOTA)
Documentary and Foreign
Drama
eSports
European Tour (EPGA)
Fashion
FIFA
FIFA Women’s World Cup (WWC)
FIFA World Cup (FIFA)
Fighting
Football
Formula 1 (F1)
Fortnite
Golf
Health
Hockey
Horror
IndyCar Series (INDY)
International Friendly (FRIENDLY)
Kids & Family
League of Legends (LOL)
LPGA
Madden
Major League Baseball (MLB)
Mixed Martial Arts (MMA)
MLS
Movie and Music
Movie Trailers
Mystery
NASCAR Cup Series (NAS)
National Basketball Association (NBA)
National Football League (NFL)
National Hockey League (NHL)
National Women's Soccer (NWSL)
NBA Development League (NBAGL)
NBA2K
NCAA Baseball (NCAABBL)
NCAA Basketball (NCAAB)
NCAA Football (NCAAF)
NCAA Hockey (NCAAH)
Olympic Mens (OLYHKYM)
Other
Other Sports
Overwatch
PGA
Politics
Premier League (PREM)
Romance
Sci-Fi
Science
Soccer
Sports
Sports
Technology
Tennis
Truck Series (TRUCK)
Ultimate Fighting Championship (UFC)
Uncategorized
US
Valorant
Women’s National Basketball Association (WNBA)
Women’s NCAA Basketball (WNCAAB)
World
World Cup Qualifier (WORLDCUP)
WTA Tour (WTA)
Xfinity (XFT)
XFL
HomeEasy Eggplant Curry

Easy Eggplant Curry

Like most curries this recipe keeps well, and actually improves with time. If you have leftovers simply reheat the next day, re-check seasoning, adding more salt if needed and serve on freshly steamed rice. I like to use ghee in curries for the authentic flavour it gives. It is lactose-free, but if you avoid dairy altogether simply use a neutral vegetable oil like rice bran oil. I like to use whole cumin seeds, but by all means use ground cumin if that’s what you have. Make sure you use regular brown onions in this recipe, red onions have a higher sugar content and tend to burn too easily in curries like this, where long, slow cooking is required

Ingredients

2 medium (800 g/1lb 12 oz)  eggplants  (aubergine)
3 tablespoons  ghee/vegetable  oil
1 medium  onion,  finely diced
2 1/2 centimeters (1 inch) piece of fresh  ginger,  grated
6 cloves  garlic,  crushed
1 teaspoon  fennel seeds
1 teaspoon  cumin  seeds/ground  cumin
1 tablespoon  ground coriander
1/2 teaspoon  ground  turmeric
1/2 teaspoon  cayenne  or a small pinch of  chilli powder
1 teaspoon  sea salt
400 grams  tin (14 oz)  chopped  tomatoes
a small handful of fresh coriander/cilantro leaves to garnish (optional)

Preparation

1. Wash  eggplants and dice into 2 cm cubes.
2. Heat  ghee/oil in a large  frying  pan over medium  heat.  Add the onion and cook,  stirring  occasionally for about 10 minutes until a deep golden  brown  colour. (Be patient and don’t be tempted to rush this stage).
3. Add the grated ginger,  crushed  garlic, fennel and cumin  seeds  (if using, if you are using cumin powder however, add in the next stage with the other  ground  spices). Cook for about 2 minutes until garlic and ginger are fragrant. Add  ground  coriander, turmeric, cayenne/chilli powder and  salt.  Cook for 30 seconds. Add the diced eggplant and  stir  well to  coat  evenly with spices. Pour in the tin of  chopped  tomatoes, give it a big  stir,  then place the lid on and continue to cook over low-medium  heat  for about 10-15 minutes. Check and stir a  few times to ensure it’s not catching on the bottom. Turn temperature down a little if need be.
4. When the sauce has  thicken  and the eggplant is meltingly soft, check the  seasoning  once more.  Serve  sprinkled with coriander/cilantro leaves and  steamed  rice. Enjoy!
Credit: Foodista

More Recipes

You may like more