Eggplant Curry with Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large eggplant (s)
- 1 teaspoon vegetable oil
- little salt
- 150 g tomato (s)
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon clarified butter or vegetable oil
- 1 teaspoon, leveled curry paste, red
- possibly chilli pepper (s), dried
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ coriander
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled sugar
- 150 g yourt (Greek yourt), 10% fat content
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C hot air (or 200 ° C top / bottom heat).
- Cut the aubergine into even slices about 1 cm thick. Place these on a baking sheet lined with baking paper, brush with a little vegetable oil and lightly salt. Put in the oven until the slices turn brown but not black. Then take it out and chop it into pieces.
- Meanwhile, dice tomatoes, onions and garlic.
- Put clarified butter or oil in a coated saucepan and heat. Stir in the curry paste and fry the onions in it. Add the garlic and optionally the chilli pepper. Fry the turmeric, cumin and coriander briefly. Then add the aubergines and tomatoes. Close the saucepan and cook for a few minutes, stirring occasionally. Add salt and sugar to taste. Remove the saucepan from the plate and stir in the yogurt.
- Serve with rice or naan.
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