Shereens' Eggplant Curry
A flavorful eggplant curry with smoky roasted eggplant, aromatic spices, and fresh tomatoes, perfect for those seeking a hearty, vegetarian dish with bold, warming flavors.
Ingredients
Instructions
- Preheat oven to 450°F.
- Wash and dry the eggplants.
- Slash gashes in the eggplants and bake for 1 hour in the oven.
- Discard the skin and smash the pulp in a bowl.
- Combine the eggplant pulp, chopped tomatoes, coriander, cumin, turmeric, and red pepper in a bowl and stir until blended.
- In a skillet, heat the Crisco until hot.
- Add the chopped garlic and stir for 15 seconds.
- Add the ginger and stir for 15 seconds.
- Add the chopped onions and stir until soft.
- Add the eggplant mixture and stir until most of the liquid is gone and the mixture is thick and pulls away from the side of the pan.
- Add the ground garam masala.
- Serve on a heated platter or transfer to a heated bowl.
- Top with fresh coriander and a squeeze of lemon juice.
Tips & Substitutions
For a creamier texture, you can add a splash of coconut milk to the eggplant mixture during cooking. If you can't find fresh tomatoes, canned diced tomatoes work as a substitute. Adjust the ground red pepper based on your spice preference. Fresh ginger root can be swapped with ginger paste in equal amounts for convenience.
Serving Suggestions
This eggplant curry is delightful served with basmati rice or naan bread for a complete meal. For a balanced plate, pair it with Indian Spiced Beans or Curried Potatoes And Peas. Garnish with fresh coriander and a squeeze of lemon juice for brightness before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water if it appears too thick. You can also microwave in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shereens' Eggplant Curry contains roughly 582 calories, with 22g protein, 71g carbohydrates, and 32g fat. It is an excellent source of iron (222% of the Daily Value), calcium (74% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 933mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
While fresh eggplant yields the best flavor and texture, you can use frozen eggplant if needed. Just thaw and drain excess moisture before baking. The result may differ slightly, but it will still be delicious.
Is there a vegan substitute for Crisco?
Yes, you can use vegetable oil or coconut oil as a vegan alternative to Crisco in this recipe. Both options will provide a similar texture and flavor without compromising the dish.
How can I make this curry spicier?
To increase the heat, consider adding more ground red pepper or incorporating fresh chopped chili peppers during the cooking process. You can also serve it with a spicy side like Fresh Mango Chutney to complement the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).