South Indian Eggplant Curry Recipe

Eggplants are an underappreciated veggie that can be an amazing part of a meal, so this South Indian-inspired eggplant curry recipe is a great way to roast them to bring out their complex flavor.

Key Ingredients

Eggplant

Red onion

Garlic

Mustard Seeds

Tomato Puree

Add oil, spices, salt, and water to a 9x11 inch baking dish to form a thin spice paste.

Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer. Bake at 400 degrees Fahrenheit (205 degrees Celsius) for 25-30 minutes.

Heat oil in a skillet over medium high heat, add mustard seeds and fenugreek seeds, then add curry leaves. Be careful while adding curry leaves, as they may pop and splash a little bit. Keep tempering aside.

Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly. – Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.

Add 1/2 cup of warm non-dairy milk and taste and adjust salt and flavor. Remove dish from oven and let sit for a few minutes. Garnish with cilantro and lemon juice. Serve with rice or flatbread or dosa.

To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.

South Indian Eggplant Curry Recipe

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