Indian Eggplant Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 200 g peas, thawed
For the sauce:
- 400 g tomatoes, chunky
- 3 clove (s) garlic
- 1 onion (s)
- 2 teaspoons curry powder
- 2 teaspoons cumin powder
- 1 ½ teaspoon ginger, ground
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the aubergines and sprinkle the cut surfaces with salt. Dab after 10 minutes, place on a baking sheet with the cut surface facing down and prick the skin with a fork. Bake at 180 degrees for 45 minutes until the eggplant is tender. Take out of the oven and roughly dice.
- Finely dice the onion and garlic. Heat some oil in a large pan and sweat the onions and garlic until translucent. Mix and stir in the spices, except for the salt. Sweat for 1 minute. Then stir in the tomatoes. Let the sauce simmer for 5 to 10 minutes. Add the aubergine pieces and the peas and cook until the peas are cooked through. Finally, season with salt and, if desired, with other spices.
- It goes well with flatbread, rice or potatoes.
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