Eggplant Curry
Eggplant curry is a fusion recipe, a dish that combines ingredients and flavors from different cultures. Eggplant is a vegetable native to India, and its use is widespread in many Eastern cuisines. Curry, too, is a blend of spices of Indian origin, which can vary depending on the region of origin.
Ingredients · Servings 4
- Aubergines 500 gr
- Extra virgin olive oil (EVO) 30 ml
- Whole or coconut milk 30 ml
- Onions 1
- Curry powder 1 teaspoon
- Red chili powder 1 teaspoon
- White wine vinegar or lime juice 2 teaspoons
- Sugar 1 pinch
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Method · 20 min
- Here are the instructions for making a delicious eggplant curry at home: Wash the eggplant and cut it into small pieces. Heat the oil in a frying pan and, when it's ready, add the eggplant pieces and fry them until golden brown. As the eggplant cooks, transfer the fried pieces to paper towels to drain the excess oil.
- Take a saucepan and add the fried eggplant, milk, curry powder, red chili pepper, salt, sugar, and vinegar. Cook for about 3 or 4 minutes.
- The eggplant curry is now ready, you can serve it on toasted bread croutons or use it to accompany boiled basmati rice.
Our eggplant curry recipe is very easy and not overly flavorful, so it can be enjoyed even by those who don't like using too much spice in their cooking. Follow our simple step-by-step instructions to make this delicious eggplant curry side dish at home.
Doses & Ingredients
Very low difficulty
Low cost
Food availability very easy
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