Description

I’ve always found immense comfort in the kitchen. The rhythmic chopping, the sizzle of spices, the blending of aromas—it’s a sensory experience that grounds me

Ingredients

Scale

For the Eggplant:

2 large eggplants (globe, Italian, or Japanese), about 2 pounds total
2 tablespoons olive oil (or substitute peanut, canola, or sunflower oil)
Salt and black pepper to taste

For the Curry:

2 tablespoons olive oil (or use an oil-free method)
1 large yellow onion, finely chopped
3 garlic cloves, grated
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon cumin seeds (whole or ground)
1 teaspoon ground coriander
1 teaspoon turmeric powder
½ teaspoon red pepper flakes (adjust to taste)
½ teaspoon black pepper
1 ½ cups vegetable broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) chickpeas, rinsed and drained
1 cup full-fat or reduced-fat coconut milk (or unsweetened soy milk)
1 teaspoon garam masala
Salt to taste

To Serve:

Cooked basmati rice
Fresh lemon juice
Fresh cilantro (or parsley)
Optional: yogurt, naan, or flatbread

These measurements are a guideline; feel free to adjust them to your taste. Cooking is all about experimentation and finding what works best for you. I always encourage a little bit of improvisation!

Remember, the key is to use fresh, high-quality ingredients whenever possible. It makes a noticeable difference in the final flavor of the dish.

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Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide to making this delicious eggplant curry:

1. Roast the Eggplant (Optional):

Preheat your oven to 430°F (220°C). Line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes.

Toss the eggplant cubes with 2 tablespoons of olive oil, salt, and black pepper. Spread them in a single layer on the baking sheet.

Roast for 20-25 minutes, or until tender and slightly charred. If you prefer not to roast, skip this step and add raw eggplant cubes directly to the curry later.

2. Sauté the Aromatics:

While the eggplants are roasting (or if you’re skipping the roasting step), heat 2 tablespoons of olive oil in a large skillet, pot, or Dutch oven over medium heat. Add the finely chopped onion.

Sauté the onion for 3 minutes, stirring occasionally, until softened. Add the grated garlic and ginger.

Cook for another minute, stirring frequently, until fragrant. Be careful not to burn the garlic.

3. Toast the Spices:

Lower the heat to low. Sprinkle in the curry powder, cumin, coriander, turmeric, red pepper flakes, and black pepper.

Gently toast the spices for about 1 minute, stirring constantly, until their aroma is released. This step is crucial for developing the flavor of the curry.

The spices should coat the onion mixture evenly. This creates the foundation of the curry’s flavor profile.

4. Build the Curry Sauce:

Pour in the vegetable broth. Add the crushed tomatoes, chickpeas, and coconut milk.

Season with salt to taste. Stir the mixture well to combine all the ingredients.

Increase the heat to medium and bring the curry to a simmer.

5. Simmer the Curry:

Let the curry simmer for about 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.

If you’re using raw eggplant, add it to the curry at this stage. Stir to coat the eggplant in the sauce.

The simmering process is essential for developing the depth of flavor in the curry. Be patient and let it do its thing!

6. Add the Roasted Eggplant (if applicable):

If you roasted the eggplant, remove it from the oven. Carefully add the roasted eggplant to the simmering curry.

Stir the eggplant into the sauce, ensuring it’s fully coated. Continue simmering for another 5-10 minutes.

This allows the eggplant to absorb the flavors of the curry and for the curry to reach your desired consistency.

7. Finish and Serve:

Turn off the heat. Sprinkle the garam masala over the curry.

Stir it in well. Let the curry sit for a minute or two to allow the flavors to meld.

Serve the eggplant curry hot with cooked basmati rice, a squeeze of fresh lemon juice, and a garnish of fresh cilantro or parsley. Add a dollop of yogurt or serve with naan or flatbread, if desired. Enjoy!