Eggplant Curry

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Eggplant Curry

Jill Dalton
Eggplant Curry is a must have recipe in your regular meal rotation especially right now when eggplants are in peak season. This oil free recipe is packed with robust flavor and will definitely become your new favorite meal.
5 from 11 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 179 kcal

Ingredients
 
 

Optional cream sauce

Instructions
 

  • Preheat oven to 400°F.
  • Spread eggplant cubes onto a parchment lined baking tray and bake for 10-15 minutes.
  • Once baked, place cubes in a tupperware container with a lid to soften the eggplant skin.
  • Sauté onions until translucent using some of the vegetable broth to keep them from sticking.
  • Push the onions to the side of the pan and pour garlic, ginger and spices in the open spot with a little more vegetable broth and cook for a couple minutes.
  • Stir in the green chilis, raisins, tomato paste, chopped tomatoes and remaining vegetable broth and cook, covered on medium high heat for 15 minutes.
  • Remove the lid and add the eggplant and garam masala and cook for another 10 minutes.
  • Serve over rice and garnish with cilantro.
  • optional: For a creamy version: Blend together 1/4 cup cashews or almonds and 1/2 cup water and stir in at the end.

Nutrition

Calories: 179kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 755mgFiber: 7gSugar: 10gVitamin A: 462IUVitamin C: 16mgCalcium: 64mgIron: 3mg

15 thoughts on “Eggplant Curry”

  1. I made this tonight. It was as good as food from my favorite Indian restaurant. This is definitely going onto my family’s favorite dish list. It’s incredible that this dish is oil free. Thank you Jill!

  2. Hi Jill, I love eggplant and look forward to trying this recipe. I’m wondering how cooked up eggplant would freeze. Any experience doing so?

  3. KeNan (Ken & Nancy)

    It looks and sounds wonderful. The last recipe we made from here was the Kale and Sweet potato Bake. It’s my favorite dish so far. We tried alot and you have made the transition so much easier.
    Thanks Jill!

    1. Faith A. Tyler

      Omg, absolutely delicious ?. I made the recipe as written and it’s restaurant quality real food without the guilt! Thanks so much. The creamy version added the desired consistency I was looking for. It made enough for the week and freezing leftovers!

  4. I made this today and it was delicious! Added a tin of chickpeas for some extra protein and a pinch of saffron for its goodness, but the eggplant is the real star. Thanks for another amazing recipe, Jill!

  5. I wish I knew the secret to making your print button work. This is the 2nd recipe I tried to print tonight. The button blinks and does nothing after that. I know it’s not my printer.

    I cannot make the recipe without printing it first. I would appreciate your help.

  6. This was the BEST recipe to use for lots of eggplant! This was simply delicious, easy, and a variety of vegetables or beans can be added without any problem. The sauce is just perfect. I served it over quinoa and it went well with the sauce. This is a keeper recipe!

  7. We loved this recipe and thank you for showing us how to cook eggplant curry without oil. I had a question on the calories for this recipe, is 179 per serving or per recipe?

  8. Love all your recipes. When you show on your recipe 1x, 2x is that to indicate recipe is for 1 serving, etc. And the nutrition value is also for 1 person. It seems a lot for 1 serving.

    My email address is
    annaflores5840@gmail.com

    Thank you

    1. On the left, right below the print button it shows the servings: 4. The 1x, 2x is for the entire recipe if you want to double it etc

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