Eggplant Curry Recipe

Buttery-tender eggplant cubes in a creamy and tasty curry sauce are a winning combination in this easy eggplant curry recipe.

Serve it with white rice or naan bread for a balanced Indian–inspired dinner; it takes about 30 minutes to make.

INGREDIENTS
1 1/2 pounds eggplants , preferably the slender Asian varieties, stems removed and sliced into 1/2 inch rounds or pieces
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 medium yellow onion , diced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons curry powder
homemade curry powder recipe
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
2 cups (or 14.5 ounce can) diced tomatoes
2 tablespoons tomato paste
1-2 green chilies , seeded and finely diced
3/4 cup chicken or vegetable broth
1 cup coconut milk
2 tablespoons chopped cilantro

INSTRUCTIONS

1. Preheat the oven to Broil.
2. Place the sliced/diced eggplants into 1/2 inch thick rounds or pieces. Place them in a bowl and toss with the olive oil and salt. Lay the eggplant in a single layer on a lined baking sheet. Place in the oven and broil for 10-12 minutes or until nicely browned.
3. While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.
4. Add the garlic, ginger, pepper, and spices and cook for another minute or two. Add the diced tomatoes and tomato paste and stir to combine. Stir in the broth. Return the roasted eggplants to the pot. Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
5. The curry will thicken as the eggplant breaks down. You want it to be very soft and partially collapsed but not entirely mushy.
6. Add the coconut milk and cilantro and return to a simmer for 2 minutes. Add salt to taste.
7. Garnish with a sprinkling of cilantro and serve with basmati rice and/or naan and some cucumber raita if desired.