Best Roasted Eggplant Curry Recipe By Tasty Recipes

EGGPLANT CURRY

Steps:

• Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
• Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
• Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
• Place in large bowl, toss with oil, salt and pepper.
• Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
• Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
• Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
• Add onions, cook 5 minutes until golden brown.
• Add tomato, cook for 1 minute, stirring.
• Add garlic and ginger, cook 2 minutes.
• Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
• Stir in water, and then add the eggplant.
• Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
• Stir in coconut milk, taste then add more salt if needed.
• Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
• Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

ROASTED EGGPLANT CURRY RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
• Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
• In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
• Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
• Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
• Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
• Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
• Serve the curry warm over rice, topped with chopped cilantro.
• Enjoy!