Eggplant Curry
Lacto-Ovo Vegetarian Recipes Low Calorie Recipes Vegetables Vegetable Dishes Yogurt Indian
On vacation, I gained two kilograms and now I'm looking for recipes to help me lose them as quickly as possible. I've never been a fan of drastic diets, nor am I crazy about sports (shame on me!), so I try to reduce the calories I normally consume and usually this gives results...
The recipe is easy to prepare - don't be scared by the long list of ingredients, most are spices you probably have in your kitchen, especially if you like Indian food.
Ingredients
1 large eggplant (600g)
5 garlic cloves
1/2 teaspoon cumin seeds
1 bay leaf
1/4 teaspoon chili powder (or flakes, or a hot pepper)
1 onion
1 tomato
1 teaspoon turmeric
1/2 teaspoon ginger powder
1 tablespoon curry
150g yogurt
200 ml water (or vegetable broth)
3 tablespoons oil
a few sprigs of parsley (or cilantro)
salt
Servings: 4
How to prepare eggplant curry
- Wash the eggplant and cut it into larger cubes, about 2 cm. Salt them and place on kitchen towels to drain.
- While they drain, chop the onion, cut the tomato into cubes (peel it first if desired), peel and crush the garlic.
- In a non-stick pan, dry-fry the eggplant cubes without oil until lightly browned. Remove them from the pan.
- In the same pan, add 3 tablespoons oil, cumin seeds, chili, bay leaf, and garlic. Fry quickly, being careful not to burn the garlic, about 1 minute.
- Add the onion and let it sauté until softened. Then add the tomato cubes, turmeric, ginger, and curry. Mix well and sauté for 1-2 minutes until the juice from the tomato evaporates.
- Add the fried eggplant cubes back into the pan, add the yogurt and water/broth and mix well. Bring to a boil and simmer over medium heat until the sauce reduces slightly... bring it to your desired consistency. Adjust salt if needed, turn off the heat, and add the chopped parsley.
- I served with rice boiled in salted water with a teaspoon of sesame oil added.
Draining the eggplant
Dry-frying the eggplant without oil
Sautéing the spices and vegetables
Adding the eggplant, yogurt, water and finally parsley
Eggplant Curry
