Name: Roasted Eggplant Curry Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Asian
Ingredients: 3 medium eggplants; ¼ cup olive oil; sea salt; ½ tsp freshly ground pepper; ¼ cup coconut oil; ½ medium white onion; 1 tsp chili powder; 2 tsp ground cardamom; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tbsp ground turmeric; 3 cloves garlic; 1 tsp ginger; 3 Roma tomatoes; 15 oz coconut milk; ½ cup water; rice; fresh cilantro

This roasted eggplant curry combines the smoky flavor of roasted eggplant with an array of aromatic spices to create a comforting, deeply flavorful dish. The eggplant is cubed and roasted until golden brown, then simmered in a rich curry sauce that's been seasoned with spices like cardamom and smoked paprika. This hearty, warming dish is perfect for a cozy dinner at home.

Photos of Roasted Eggplant Curry Recipe

Eggplants are commonly available, but you may need to head to the spice aisle or a specialty store for some of the spices. The spices like cardamom, smoked paprika, and turmeric play a crucial role in imparting a distinctive flavor to the curry. The coconut milk used in this recipe can usually be found in the international foods aisle.

Essential Ingredients for Roasted Eggplant Curry

Eggplants: These will be roasted to give a smoky flavor to the curry.

Olive oil: Used to roast the eggplants and bring out their flavor.

Coconut oil: Used to sauté the onions and spices.

White onion: Adds a sweet and savory depth to the curry.

Chili powder: Gives the curry a hint of heat.

Cardamom: This spice adds a sweet, aromatic flavor.

Smoked paprika: This gives the curry a smoky taste.

Coriander: Adds a warm, nutty flavor to the curry.

Turmeric: Provides color and a mildly aromatic flavor.

Garlic: Enhances the overall flavor of the curry.

Ginger: Adds a zingy, peppery flavor to the curry.

Roma tomatoes: These add tanginess to balance the spices.

Coconut milk: Makes the curry rich and creamy.

Rice: Serves as the base for the curry, soaking up all the delicious flavors.

Cilantro: Used as a garnish, it provides a refreshing contrast to the rich curry.

One reader, Kimberley Tyree says:

This roasted eggplant curry recipe is a game-changer! The flavors are rich and aromatic, and the roasted eggplant adds a delightful smokiness. It's easy to make and perfect for a cozy dinner. I love how the spices blend perfectly with the creamy coconut milk. A definite must-try!

Kimberley Tyree

Techniques Required for Roasted Eggplant Curry

How to roast eggplant: The eggplant should be sliced and roasted until golden brown to bring out its flavor and texture.

How to make the curry base: The curry base is made by sautéing onions and spices, then adding tomatoes, coconut milk, and water to create a flavorful sauce.

How to simmer the curry: After combining all the ingredients, the curry should be brought to a simmer and then cooked on low heat, covered, for 25 minutes to allow the flavors to meld and the sauce to thicken slightly.

How to serve the curry: The curry is best served warm over rice, topped with fresh cilantro for a burst of freshness and color.

How To Make Roasted Eggplant Curry

This luscious, creamy, and heartily seasoned roasted eggplant curry is a filling vegan and vegeterian-friendly dish that’s made in just an hour!

Preparation: 20 minutes

Cooking: 50 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

3medium eggplants
¼cupolive oil
sea salt,to taste
½tspfreshly ground pepper,plus more to taste
¼cupcoconut oil
½medium white onion,chopped
1tspchili powder
2tspground cardamom
1tspsmoked paprika
1tspground coriander
1tbspground turmeric
3garlic cloves,minced
1tspginger,peeled and minced
3roma tomatoes,ripe, diced, medium size
15ozcoconut milk
½cupwater
rice,cooked, for serving
fresh cilantro,chopped, for serving

Instructions

Preheat the oven to 400 degrees F.
Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Slice horizontally to form cubes.
Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper.
Bake for 25 minutes, stirring halfway through, until golden brown.
In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, for about 8 minutes, until the onions are golden brown.
Stir in the chili powder, cardamom, and smoked paprika. Cook for about 1 minute, until fragrant.
Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
Serve the curry warm over rice, topped with chopped cilantro. Enjoy!

Nutrition

Calories: 389.53kcal
Fat: 34.07g
Saturated Fat: 22.67g
Trans Fat: 0.00g
Monounsaturated Fat: 7.88g
Polyunsaturated Fat: 1.61g
Carbohydrates: 23.14g
Fiber: 9.93g
Sugar: 11.06g
Protein: 5.08g
Sodium: 1006.00mg
Calcium: 60.29mg
Potassium: 964.81mg
Iron: 4.42mg
Vitamin A: 46.37µg
Vitamin C: 13.52mg

Crucial Technique Tip for Roasted Eggplant Curry Success

When roasting eggplant, it's important to ensure that the pieces are cut evenly. This will ensure that they cook at the same rate and will prevent some pieces from becoming overcooked while others are still undercooked. Additionally, tossing the eggplant in olive oil before roasting will help it to become golden brown and delicious. Remember to stir the eggplant halfway through the roasting process to ensure even cooking.

Time-Saving Tips for Making This Curry Recipe

Prep ahead: Chop and measure all the ingredients beforehand to streamline the cooking process.

Use kitchen gadgets: Utilize tools like food processors and immersion blenders to speed up prep and cooking.

One-pot wonders: Opt for one-pot or sheet pan meals to minimize cleanup and save time.

Batch cooking: Make a larger quantity and freeze individual portions for quick and easy future meals.

Pre-cut veggies: Purchase pre-cut vegetables to cut down on prep time.

Plan ahead: Create a meal plan for the week to streamline grocery shopping and meal preparation.

Multi-task: While one component is cooking, work on preparing another element of the dish to maximize efficiency.

Follow the recipe: Stick to the recipe to avoid mistakes and save time on improvisation.

Organized workspace: Keep your kitchen organized and clean to work efficiently.

Quick cleanup: Clean as you go to minimize post-cooking cleanup time.

Substitute Ingredients For Roasted Eggplant Curry Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
coconut oil - Substitute with ghee: Ghee adds a rich, nutty flavor similar to coconut oil and complements the spices in the curry.
white onion - Substitute with yellow onion: Yellow onions have a slightly stronger flavor than white onions but will work well in this curry recipe.
chili powder - Substitute with cayenne pepper: Cayenne pepper can provide the heat and spice that chili powder adds to the dish.
ground cardamom - Substitute with ground cinnamon: Ground cinnamon can add a warm, aromatic flavor similar to cardamom.
smoked paprika - Substitute with regular paprika: Regular paprika can provide a similar color and mild flavor without the smokiness.
ground coriander - Substitute with cumin: Cumin can add a warm, earthy flavor similar to coriander.
ground turmeric - Substitute with ground ginger: Ground ginger can provide a slightly spicy and aromatic flavor similar to turmeric.
roma tomatoes - Substitute with vine-ripened tomatoes: Vine-ripened tomatoes have a similar texture and flavor profile to Roma tomatoes.
coconut milk - Substitute with cashew cream: Cashew cream can provide a creamy texture and nutty flavor similar to coconut milk.
rice - Substitute with quinoa: Quinoa can be a nutritious and gluten-free alternative to rice in this recipe.

Presenting Your Roasted Eggplant Curry

Elevate the eggplant curry with a stunning presentation: Start by carefully arranging the rice on the plate to create a solid base for the curry. Then, spoon the rich and aromatic curry onto the center of the rice, allowing it to cascade elegantly over the sides.
Garnish with fresh cilantro: Sprinkle delicate, vibrant cilantro leaves over the top of the curry, adding a pop of color and a burst of fresh flavor to the dish.
Incorporate texture with a crispy element: Consider adding a crispy papadum or a delicate shard of fried eggplant to provide a satisfying crunch and elevate the overall dining experience.
Create a harmonious balance of flavors: Ensure that each component of the dish is carefully seasoned and balanced, allowing the complex flavors of the curry to shine through.
Use elegant tableware: Select beautiful, high-quality tableware that complements the colors and textures of the dish, enhancing the visual appeal and overall dining experience.
Add a touch of luxury with a drizzle of fragrant oil: Just before serving, delicately drizzle a swirl of aromatic coconut oil over the curry, adding a luxurious sheen and an additional layer of flavor.
Consider the placement of the dish: Present the dish in a way that allows the vibrant colors and enticing aromas to captivate the senses, creating an unforgettable first impression.
Pay attention to the details: Ensure that the edges of the plate are clean and free of any spills, and take the time to wipe away any stray droplets for a polished presentation.

Essential Tools for Making Roasted Eggplant Curry

Oven: Used for baking and roasting food items.
Baking sheet: A flat, metal sheet used for baking and roasting in the oven.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces and cooking liquids.
Knife: A sharp tool used for slicing and dicing ingredients.
Cutting board: A flat board used for cutting and preparing ingredients.
Measuring cup: Used for measuring liquid and dry ingredients accurately.
Measuring spoons: Used for measuring small amounts of ingredients.
Stove: Used for cooking food over direct heat.
Spatula: A flat cooking tool used for flipping and spreading ingredients.
Whisk: A kitchen tool used for blending and mixing ingredients.
Cooking spoon: A large spoon used for stirring and serving food.
Tongs: Used for gripping and lifting hot food items.
Lid: A cover for the saucepan to trap heat and steam while cooking.
Bowl: Used for mixing and serving food.
Baking dish: A deep dish used for baking and roasting food in the oven.

Storing and Freezing Your Roasted Eggplant Curry

Allow the roasted eggplant curry to cool completely before storing or freezing.
For short-term storage, transfer the cooled curry to an airtight container and refrigerate for up to 4 days.
When ready to reheat, warm the curry in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or coconut milk to loosen the sauce if it has thickened during storage.
For longer storage, freeze the curry in individual portions or a large freezer-safe container for up to 3 months.
To freeze, portion the cooled curry into freezer-safe containers or resealable bags, removing as much air as possible before sealing. Label the containers with the date and contents for easy reference.
To thaw frozen curry, transfer it to the refrigerator overnight or place the sealed container in a bowl of cold water for faster thawing.
Once thawed, reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or coconut milk to adjust the consistency of the sauce.
Pro tip: Freeze individual portions of the curry in ice cube trays for quick and easy meal prep. Once frozen, transfer the cubes to a freezer-safe bag for long-term storage. This allows you to thaw and reheat just the amount you need for a single serving.

How To Reheat Leftover Roasted Eggplant Curry

Reheat the curry in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures that the eggplant and other ingredients are evenly heated without becoming overcooked or mushy.
If the curry has thickened too much during storage, add a splash of water or coconut milk to help loosen it up and restore its original consistency.
For a quicker reheating method, transfer the curry to a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat the curry, as this can cause the eggplant to become mushy.
If you have leftover rice, you can reheat it separately in the microwave or on the stovetop with a bit of water to help steam it back to life. Alternatively, you can serve the reheated curry over freshly cooked rice for the best texture.
To add a fresh touch to your reheated curry, garnish it with some freshly chopped cilantro and a squeeze of lime juice before serving. This will help brighten up the flavors and make the dish taste as good as new.

Interesting Fact About Roasted Eggplant Curry

The eggplant, also known as aubergine, is a fruit that is often mistaken for a vegetable. It is a member of the nightshade family, which also includes tomatoes and potatoes. Despite its classification as a fruit, it is typically used as a vegetable in cooking. Eggplants are a good source of dietary fiber and are low in calories, making them a healthy addition to any diet. They are also rich in antioxidants, particularly nasunin, which gives the eggplant its deep purple color and has been linked to various health benefits.

Is Making Roasted Eggplant Curry at Home Cost-Effective?

This roasted eggplant curry recipe is highly cost-effective for a household. Eggplants are affordable and the spices used are commonly found in most kitchens. The dish is flavorful and satisfying, making it a great budget-friendly option. The approximate cost for a household of 4 people is around $10-$12, making it an economical choice. Overall Verdict: 9/10

Is This Roasted Eggplant Dish Healthy?

The roasted eggplant curry recipe is a relatively healthy dish, thanks to its use of nutrient-dense ingredients like eggplant, tomatoes, and spices. Eggplant is low in calories and high in fiber, while also providing a good amount of antioxidants. The spices used, such as turmeric and ginger, have anti-inflammatory properties and can aid in digestion. The use of coconut milk and oil adds healthy fats to the dish, which can help with the absorption of fat-soluble vitamins.

However, there are a few areas where the recipe could be improved to make it even healthier:

Reduce the amount of coconut oil used for sautéing the onions, as it is high in saturated fat. Consider using a healthier oil like avocado or olive oil instead.
Increase the amount of vegetables in the dish by adding other nutrient-dense options like bell peppers, carrots, or spinach.
Opt for brown rice instead of white rice to increase the fiber content and provide more complex carbohydrates.
Use light coconut milk instead of regular to reduce the overall calorie and fat content of the dish.

Editor's Opinion on This Roasted Eggplant Dish

The roasted eggplant curry recipe is a delightful blend of flavors and textures. The roasted eggplant adds a smoky depth to the dish, while the combination of spices creates a rich and aromatic curry. The use of coconut milk adds a creamy element, balancing the heat from the spices. This recipe is a wonderful vegetarian option that is both satisfying and full of bold, exotic flavors. It's a perfect dish to impress guests or to enjoy as a comforting meal at home.

Enhance Your Roasted Eggplant Curry Recipe with These Unique Side Dishes:

Garlic Naan: Try serving this delicious roasted eggplant curry with some warm and fluffy garlic naan to soak up all the flavorful sauce.

Mango Lassi: Cool down the heat of the curry with a refreshing and creamy mango lassi, a perfect complement to the spiciness of the dish.

Cucumber Raita: Balance out the richness of the curry with a cooling and tangy cucumber raita, packed with fresh herbs and spices for a burst of flavor.

Coconut Rice: Enhance the tropical flavors of the curry by serving it with fragrant and fluffy coconut rice, adding a hint of sweetness to each bite.

Similar Recipes to Try If You Love This Curry

Spicy Beef Stir-Fry: This spicy beef stir-fry is a quick and easy dish that packs a punch of flavor. The tender beef is cooked with a mix of colorful vegetables and a spicy sauce, making it a perfect weeknight meal.

Mango Avocado Salad: This refreshing mango avocado salad is a perfect combination of sweet and savory. The juicy mango and creamy avocado are tossed with a tangy vinaigrette, creating a light and delicious salad that's perfect for summer.

Butternut Squash Soup: This creamy butternut squash soup is a comforting and hearty dish that's perfect for fall. The roasted butternut squash is blended with warm spices and a touch of cream, creating a velvety soup that's sure to warm you up on a chilly day.

Appetizers and Desserts to Serve With Your Curry

Appetizers:

Stuffed Mushrooms: Savory mushrooms stuffed with a flavorful mixture of herbs, cheese, and breadcrumbs, then baked to perfection. These stuffed mushrooms are the perfect bite-sized appetizer for any occasion.

Spinach and Artichoke Dip: A creamy and indulgent dip made with a blend of spinach, artichokes, and cheese. Served warm with crispy tortilla chips or bread slices, this dip is a crowd-pleasing appetizer that will disappear in minutes.

Desserts:

Chocolate Mousse: Indulge in a decadent and velvety smooth chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The rich and creamy texture will melt in your mouth, leaving you craving for more.

Apple Crumble: Savor the warm and comforting flavors of a homemade apple crumble, with a buttery oat topping and a hint of cinnamon. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Roasted Eggplant Curry Recipe:

This recipe guarantees a flavorful and aromatic experience with roasted eggplant as the star ingredient. The combination of coconut milk, spices, and fresh cilantro creates a harmonious blend of flavors. The method of roasting the eggplant enhances its natural sweetness and adds depth to the dish. Trust the expertise behind this recipe to deliver a satisfying and memorable curry experience.

Share your thoughts on this delicious Roasted Eggplant Curry Recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

FAQ:

Can I use other types of eggplant for this recipe?

Yes, you can use other types of eggplant such as Japanese eggplant or globe eggplant. However, keep in mind that different types of eggplant may have varying textures and flavors, which can slightly alter the final taste and consistency of the curry.

Can I substitute the coconut milk with another type of milk?

While coconut milk provides a distinct flavor to the curry, you can substitute it with almond milk or cashew milk for a lighter alternative. Keep in mind that this substitution may alter the overall taste and richness of the curry.

Is there a substitute for fresh cilantro?

If you're not a fan of cilantro, you can substitute it with fresh parsley or basil for a different herbaceous flavor. Alternatively, you can simply omit the cilantro if you prefer.

Can I prepare the curry in advance?

Yes, you can prepare the curry in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving, and you may need to adjust the seasoning as flavors can intensify over time.

How can I make this curry spicier?

If you prefer a spicier curry, you can increase the amount of chili powder or add a pinch of cayenne pepper to the spice mix. Adjust the heat level to your preference, tasting as you go to achieve the desired spiciness.