Eggplant curry, also known as Baingan Masala in Indian cuisine, is a rich, flavorful dish featuring tender eggplant cooked in a spiced tomato-based sauce. This curry is packed with aromatic spices, garlic, and ginger, creating a comforting meal that pairs beautifully with rice or flatbread. It’s a great vegetarian or vegan option that is both nutritious and satisfying.
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**Recipe Details:**
– **Prep Time:** 15 minutes
– **Cook Time:** 30 minutes
– **Total Time:** 45 minutes
– **Servings:** 4
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**Ingredients:**
**For the Curry:**
– 2 medium eggplants (aubergines), cut into cubes
– 2 tablespoons oil (vegetable or coconut oil)
– 1 teaspoon cumin seeds
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 tomatoes, finely chopped (or ½ cup canned tomatoes)
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– ½ teaspoon turmeric powder
– 1 teaspoon garam masala
– ½ teaspoon red chili powder (adjust to taste)
– ½ teaspoon salt (adjust to taste)
– ½ cup coconut milk or water (for a creamier texture, use coconut milk)
– 1 teaspoon lemon juice (for balance)
– Fresh cilantro (coriander leaves) for garnish
**For Serving:**
– Steamed rice or naan
– Yogurt (optional, for cooling effect)
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**Instructions:**
**Step 1: Prepare the Eggplant**
1. Cut the eggplant into bite-sized cubes. Sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
**Step 2: Sauté the Spices**
1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion and sauté until golden brown (about 5 minutes).
3. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
**Step 3: Cook the Tomatoes and Spices**
1. Add chopped tomatoes and cook for 5 minutes until soft. Mash them slightly with a spoon.
2. Stir in coriander, cumin, turmeric, garam masala, red chili powder, and salt. Cook for 1 minute until fragrant.
**Step 4: Cook the Eggplant**
1. Add the eggplant cubes and stir well to coat with the spices.
2. Pour in ½ cup coconut milk or water. Cover and simmer for 15-20 minutes, stirring occasionally, until the eggplant is soft.
**Step 5: Final Touches & Serve**
1. Stir in lemon juice for brightness. Taste and adjust seasoning if needed.
2. Garnish with fresh cilantro and serve hot with rice or naan.
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**Nutritional Information:**
*(Per Serving)*
– Calories: ~180
– Protein: 3g
– Carbohydrates: 20g
– Fat: 10g
– Fiber: 6g
– Sodium: 400mg
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**Tips and Variations:**
– **Make it Heartier:** Add chickpeas or potatoes for extra protein and texture.
– **Adjust Spice Level:** Reduce chili powder for a milder dish, or add green chilies for more heat.
– **Roast the Eggplant:** For deeper flavor, roast the eggplant before adding it to the curry.
– **Storage:** Keeps well in the fridge for up to 3 days. Reheat with a splash of water.
– **Make it Creamy:** Add more coconut milk for a richer texture.
Enjoy this flavorful and comforting Eggplant Curry (Baingan Masala)—a perfect vegetarian or vegan meal!