Eggplant Curry

Learn the secrets to Eggplant Curry, a classic Indian recipe made with eggplant, fresh onions and tomatoes, and lots of warm spices.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings (1 1/2 cups each)

Calories 196kcal

3 tablespoons canola oil or peanut oil
1 large onion peeled, quartered, and thinly sliced
1 green chili minced (see note 1)
4 cloves garlic crushed
2 teaspoons freshly grated ginger from one 2-inch piece (see note 2)
10 ounces cherry tomatoes halved
2 tablespoons tomato paste
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon sugar
Salt
1 cup warm water
2 large eggplants quartered lengthwise and cut into 1/4-inch slices (about 2 pounds)
plain yogurt and cilantro leaves and naan bread, for serving

In a Dutch oven or large pot over medium heat, heat oil until shimmering. Add onion and cook until softened and translucent, about 5 to 8 minutes, stirring occasionally.
Stir in green chili, garlic, and ginger and cook until softened, about 3 to 4 minutes longer. Stir frequently to avoid scorching. Add tomatoes, cover, and simmer until tender, about 10 minutes.
Stir in tomato paste, coriander, cumin, turmeric, sugar, and 1 1/2 teaspoons salt. Stir frequently until the liquid has evaporated, about 10 minutes. Stir in water and eggplant.
Reduce heat to medium, cover, and cook until the eggplant is tender and falling apart, about 15 to 20 minutes. Season to taste with salt (I didn't add any additional salt), garnish with cilantro, and serve with yogurt and naan bread.

Green chilies: Look for long, slim "Indian" or "finger" chilis. Or, substitute serranos or even jalapeños. For a milder flavor, remove the seeds.
Ginger: Store the whole root ginger in the freezer, as-is and grate it when you need it using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or use a sharp knife.
Yield: This recipe makes about 6 c. of eggplant curry, enough for 4 servings, 1 1/2 c. each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.