eggplant curry - baingan masala
Meltingly tender eggplant and a luscious sauce loaded with big Indian flavours make this one sure to please.
Prep Time1 hr
Cook Time10 mins
- 2 tsp Indian restaurant spice mix - recipe link below
- 1 tsp kasoor methi - fenugreek leaves
- 1/2 tsp kashmiri chili powder
- 1/2 tsp amchoor powder - dried mango powder
- 1 tsp kosher salt
- 3-4 Indian eggplants aka ratna or brinjal
- 3 tbsp vegetable oil
- 1/2 tsp cumin seed
- 1/2 onion coarsely chopped
- 1 tbsp garlic ginger paste
- 1 green chili sliced lengthwise and cut into 3/4 inch pieces
- 15 oz curry base - recipe link below
- 1 tbsp cilantro stems finely chopped
- 5-6 cherry tomatoes sliced in half
- vegetable oil to coat the eggplant
Roast the eggplant
Pre-heat your oven to 350 degrees
Remove the stem from the Indian eggplant. Cut each eggplant into 4 wedges lengthwise. Think of cutting an egg in half for deviled eggs and then half again. Cut it that way.
Toss the eggplant in a little vegetable oil. You don't want to drown it but make sure every piece is coated.
Place on a cookie sheet or pizza pan, skin side down. Sprinkle with salt.
Roast in the oven until the eggplant is soft and just starting to colour. This should take about 25 minutes.
When the eggplant comes out of the oven the skin will be hard. You don't want that. Place the hot eggplant in a small tupperware and cover. Set aside on the counter for 30 minutes. The skin will soften.
Make the baingan masala
Pick a skillet that can take heat. Something with an insulated handle is good. Put on some shabby clothes. Cooking Indian restaurant style is messy stuff.
Place the skillet over medium low heat.
Add 3 Tbsp of oil. When it starts to shimmer add the onions and cook until the edges of the onions start to colour. This should take 3-4 minutes. Add the cumin seed and green chilies and cook another 30 seconds or so.
Move the onions to one side. There should be a fair bit of oil in the bottom of the pan. Add the spice mix and stir to thoroughly coat the spices in oil. It should start to bubble a bit. Cook the spices for about 30 seconds. Watch your pan carefully. You don't want to let your spices burn.
Add the garlic ginger paste and chopped cilantro stems and stir the spices, garlic ginger paste and onions to combine. Cook about 30-45 seconds.
Turn the heat up to medium high. Add 3 oz of curry base. Stir to combine. Let cook about a minute. You should see craters forming and a bit of oil separating out.
Now add 6 oz of curry base. Stir to combine and cook about 90 seconds. You want to see the same little craters.
Add the remaining curry base. Stir to combine. Reduce the heat to medium low.
Add the eggplant, stir to combine and let simmer about 3 minutes. Then add the cherry tomatoes and let simmer another minute or two.
Garnish with a bit of chopped cilantro if desired. Serve with rice or Indian flatbreads. This makes a great vegetable side dish or vegetarian main course.
The recipe for Indian restaurant spice mix is here.
The recipe for curry base is here.
Serving: 2servings | Calories: 310kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 17g | Sodium: 1263mg | Potassium: 940mg | Fiber: 13g | Sugar: 15g | Vitamin A: 434IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 2mg