Indian · antipasti

Easy Eggplant Curry

Name: Easy Eggplant Curry
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
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

“The recipe Easy Eggplant Curry can be made in roughly 45 minutes. One serving contains 139 calories, 3g of protein, and 8g of fat. This recipe serves 6. For 95 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It is a very affordable recipe for fans of Indian food. 14 people were glad they tried this recipe. Head to the store and pick up tomatoes, centimeters piece of ginger, cumin seeds/ground cumin, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns a solid spoonacular score of 51%. Similar recipes include Easy Eggplant Curry, Easy Eggplant Curry, and Easy Eggplant Curry.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Eggplantsmedium, 800 g 1lb 12 oz, aubergine2 medium
Ghee/vegetable oil3 tbsp
Onionmedium, finely diced1 medium
Centimeters piece of ginger1 inch, grated2
Garliccrushed6 cloves
Fennel seeds1 tsp
Cumin seeds/ground cumin1 tsp
Ground coriander1 tbsp
Ground turmeric½ tsp
A pinch of chilli powder½ tsp
Sea salt1 tsp
Tomatoes14 oz14 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Wash eggplants and dice into 2 cm cubes.
2
Heat ghee/oil in a large frying pan over medium heat.
3
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).

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