Roasted eggplant curry is one of our favorite Indian curries. Eggplant is one of those things that not everyone likes. My husband and daughter are not too crazy about it in other forms, but they sure love this curry. When the eggplant is roasted and cooked in this way, it becomes creamy and delicious. Try it for yourself to see what I mean.
The ingredients for roasted eggplant curry
Just the usual Indian spices are what I use for my curry.
This is what you will need for this amazing curry:
- 2 large Italian eggplants
- 4 tablespoons vegetable oil
- 1 teaspoon whole cumin seeds
- 1 large red onion
- 3 garlic cloves
- 1-inch ginger
- 1 green chili (optional)
- 1 tablespoon garam masala
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon red chili powder (or paprika for less spice)
- Salt to taste
- 1/2 cup tomato puree (or two whole tomatoes)
- 1 cup green peas
Let’s start by roasting the eggplants. It’s very easy to roast or bake them. Using a fork, poke some holes into the fruit. Eggplant has a lot of moisture and this allows for steam to escape as it bakes.
If using an oven bake the eggplant for about 1/2 hour at 400 degrees. Flip it once to allow even cooking. If roasting it on a barbecue, heat the barbecue to 400 degrees and keep it covered as the eggplant cooks. Keep an eye on it and flip it once, again to allow for even cooking.
Once baked or roasted, allow it to cool down completely. As it cools, the eggplant will wrinkle and that’s what you want to see. It means the eggplant is well cooked inside. Once cooled peel off the skin and chop off the head and discard. Using a fork, mash the eggplant and set it aside for later use. Sometimes the eggplant will ooze liquid as it cools. Do not discard that liquid. It’s a good liquid that we can use in the curry.
Chop your onion, garlic, ginger, and green chili finely. In a large pan, heat the oil, and add the whole cumin seeds. Allow them to pop for a couple of minutes. Add the onion, garlic, ginger, and green chili to the pan. Cook for about 4-5 minutes to allow the onions to soften.
Once the onions have softened, add the garam masala, cumin powder, coriander powder, turmeric, red chili powder, and salt to the pan. Mix and cook for a few seconds to allow the spices to mingle.
Add the tomato puree and cook for about 1 minute. If the puree is too thick, you can add 2 tablespoons of water. If you are using fresh tomatoes, finely chop and add at this step. You need to cook the tomatoes until they have totally softened. Once the tomatoes are cooked through, we are ready to add the mashed eggplant to the pan and mix the eggplant well into the spice mixture. If there was any liquid that oozed out, add it to the pan as well.
Lower the heat, cover the pan and allow it to cook for about 2 minutes. Remove the lid and stir the contents to ensure that the curry is not burning. Without covering the pan, continue to cook for about 10 -12 minutes, stirring constantly to ensure that the eggplant doesn’t burn from the bottom.
At this point, we are ready to add the green peas to the pan. Green peas don’t take too long to cook, so once you add them to the pan, you just need to cook the curry for a futher 2 or so minutes. This is just to allow the green peas to soften a little.
Enjoy the roasted eggplant curry hot with a side of fresh home made naan or roti. We usually enjoy it with a side of raita as well (Indian yogurt with fresh cucumber).
Roasted Eggplant Curry – Baingan BhartaCourse: Entree, VegetarianCuisine: IndianDifficulty: Easy
This roasted eggplant curry is made from perfectly roasted eggplants. It is spiced to perfection with aromatic Indian spices and is sure to stir up your taste buds.
2 large Italian eggplants
4 tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 large red onion
3 garlic cloves
1 green chili (optional)
1 tablespoon garam masala
1 tablespoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon red chili powder (or paprika for less spice)
Salt to taste
1/2 cup tomato puree (or two whole tomatoes)
1 cup green peas
- Using a fork, poke the eggplant in a few places. This helps the steam escape and the eggplant roast / bake faster. Either bake it in a 400 degree oven for 1/2 hr (turning once) or roast it on a barbeque for the same amount of time. The eggplant should be tender to the touch once done.
- Let cool down completely and gently peel off the skin and the head and discard. Using a fork, mash the eggplant.
- Finely chop the onion, garlic, ginger, and green chili (if using).
- Heat the oil in a large pan and add the whole cumin seeds. Let them pop for about a minute.
- Add the chopped onion, garlic, ginger, and green chili. Cook for about 4-5 minutes till the onion softens.
- Add all the dry spices from gram masala to salt and mix well for just a few seconds.
- Add the tomato puree (if using fresh tomatoes, finely chop and add at this step). Cook for about 1 minute. If the puree is too thick, you can add 2 tablespoons of water. (If using fresh tomatoes, you need to cook till the tomatoes have totally softened).
- Add the mashed eggplant to the pan and mix in all the spices with the eggplant. Lower the heat and cover the pan and allow it to cook for about 2 minutes. Remove the lid and stir.
- Without covering the pan, continue to cook for about 10 -12 minutes, stirring constantly to ensure that the eggplant doesn’t burn from the bottom.
- Add the green peas and mix in. Cook for a further 2 minutes to allow the peas to soften.
- Serve hot and enjoy with a side of fresh home made naan or roti.
– Check out other Entree recipes here.