Never did I ever think I would post a spicy recipe on my blog, or an eggplant recipe on my blog. Here we are, almost in 2015, and I can officially say that my tastebuds have matured: hello, spicy flavorful bowl of Spiced Indian Eggplant Curry. With chopsticks, because the traditional way of eating curry scooped up into naan will leave you with yellow curry fingernails.
I wouldn’t be at the tastebud-maturity level that I am today without our incredible trip to India. Without much control over the spice of my food since we ate out all of our meals, I quickly learned to love the flavors of Indian cuisine and realized that spice can come with flavor!
I was excited by the time our Indian cooking class rolled around because I knew I wanted the ability to recreate these flavors at home. This dish was one of many that we made in the class, and one of my favorites! I have recreated the recipe in a healthier version (less oil, added spinach) with a much shorter ingredient list (fewer hard-to-find spices).
- 2 lbs eggplant (~ 2 large)
- 1 large red onion
- 5-7 cloves garlic
- ¼ cup olive oil
- 4 teaspoons coriander
- 1 teaspoon red chili powder
- 1 teaspoon tumeric
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 cup water
- 2 teaspoons salt
- 1 cup sliced grape tomatoes
- 3 cups chopped spinach
- Dice eggplant into 1" chunks and submerge in a bowl full of water. Set aside.
- Add red onion and garlic cloves to a food processor and puree together.
- In a large soup pot, heat oil on medium and add in the onion and garlic puree. Cook for 5 minutes.
- Add all spices and cook for about 3-5 minutes until fragrant.
- Add in the water, salt, and chopped grape tomatoes. Cook for 5 minutes.
- Drain the eggplant and add it to the pot, mixing well to cover it in the curry sauce. Cover the pan and let it simmer for 10 minutes, stirring every few minutes to ensure even cooking.
- Add the spinach and turn off the heat. Adjust salt if necessary and serve over rice or with naan.
For October, the Recipe Redux theme is ‘Spooky Spices‘ – a theme to encourage pulling spices that are unknown to you out of your dusty spice drawer. While I have coriander, red chili powder, tumeric, and cumin on hand, I don’t always think to combine them together, and things just end up going bad stuck back in the cabinet.
I encourage you to take up the challenge and collect a few spices to make this curry – you will find yourself amazed that such flavorful spice can come out of your own kitchen.
This recipe was a fun way to relive the spices that made India so flavorful, and a way to use the garam masala I purchased there. All my other spices are from Penzey’s Spices, but are easily available at grocery stores (check the bulk bins for spices – sometimes I get an essential ingredient for 10 cents because I only need a dash!).
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