Every once in a while, I’ll get cravings for fruits and veggies that don’t otherwise hit my radar. This week, the craving was for eggplant. So, I made a super easy, flavourful but not spicy-at-all curry. The recipe is pretty much effortless and the end result is so satisfying!
Let’s get started.
600 g (about 1 ½ pounds) baby or Japanese eggplants, cut into coins. I used three Japanese eggplants.
up to 1 tsp salt (divided)
½ tsp pepper
3 Tbsp neutral-tasting oil (I used peanut oil)
2 onions peeled, cut in half and then thinly sliced
2-3 cloves garlic minced
1 tsp turmeric
½ tsp cayenne pepper
2 tsp ground coriander
2 tsp garam masala
1 tsp sugar (any kind but make sure it’s vegan)
397ml can roasted, diced tomatoes
397ml can coconut milk
Juice from ¼ of a lemon
Optional – ½ to 1 cup cooked lentils
Heat your oven to 400F (200C) and place the sliced eggplants on a cookie sheet. Drizzle with 2 Tbsp of the oil. Sprinkle with pepper and salt. Bake for 20 minutes until the eggplants are golden.
You can bake the eggplant ahead of time – even the day before – and store in the fridge in a sealed container.
In a medium-sized pot that has a lid, sauté the onion in the remaining 1 Tbsp oil on medium heat for about 5-7 minutes. You want the onions to be soft and starting to turn golden. Add the garlic, salt, all the spices, sugar and lemon juice, and heat through.
Turn the heat up to high and add all the remaining ingredients. Bring the pot to a boil then reduce to a simmer. Simmer for 15 minutes with the lid on, then 5 minutes uncovered to let the sauce thicken.
Serve with basmati rice and enjoy!
This dish makes 4 servings and freezes well.