What's the best type of eggplant to use in a curry?

Eggplants come in many different shapes and sizes. You can use most types of eggplant in this recipe. Regular eggplant and Chinese eggplant work best. If using regular eggplant, smaller eggplants will tend to be less bitter.

How do you prepare eggplant before cooking?

Eggplant can sometimes have a bitter taste, so the best way to prepare eggplant before cooking it is to soak it in a bowl of salt water or sprinkle the cut open eggplant with salt. Let the eggplant sit for 15 minutes to allow the salt to draw out the bitterness. Then rinse the eggplant and use in the recipe.

Should roasted eggplant be peeled?

Nope! No need to peel the eggplant before cooking it.

How do you cut eggplant for a curry?

I like to cut the eggplant into small cubes for this curry recipe, but if you prefer strips or large cubes you can cut it like that too!

Can I freeze eggplant curry?

Absolutely! Eggplant freezes very well and can be frozen for up to 3 months in a sealed air-tight container.

Do you need to soak Aubergine before roasting?

I highly recommend either soaking the eggplant/aubergine in salt water before roasting or doing a salt coating before roasting. (This is where you sprinkle the cut-up eggplant with salt, let it sit for 10 minutes and then rinse it under water.) Each of these methods works to draw out any bitterness from the eggplant and will make it taste better.

How many calories are in eggplant curry?

This eggplant curry has approximately 265 calories, 8.5 grams of fiber and 6 grams of protein per serving.

Can you eat eggplant skin?

Yes! Eggplant has very thin skin on it that is completely edible. When roasted and added to a curry, the skin becomes soft and is not very noticeable.

Vegan Indian Roasted Eggplant Curry Recipe

Name: Vegan Eggplant Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
Ingredients: 4 cups cubed eggplant; 1 tsp salt; 3 tbsp avocado oil; 1 onion, chopped; 4 garlic cloves, finely chopped; 1-inch cube of ginger, finely chopped; 1 tsp paprika; 1 tsp ground coriander; 1 tbsp curry powder; 1/2 tsp salt; 1/2 tsp pepper; 1 cup crushed tomatoes; 1 cup coconut milk; 1 cup cooked chickpeas; Rice for serving (optional)

Description

Roasted Eggplant Curry with chickpeas is the perfect cozy dinner. Enjoy it on its own or served with rice!

Ingredients

Units Scale

4 cups cubed eggplant
1 tsp salt
3 tbsp avocado oil
1 onion, chopped
4 garlic cloves, finely chopped
1-inch cube of ginger, finely chopped
1 tsp paprika
1 tsp ground coriander
1 tbsp curry powder
1/2 tsp salt
1/2 tsp pepper
1 cup crushed tomatoes
1 cup coconut milk
1 cup cooked chickpeas
Rice for serving (optional)

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Instructions

Cut the eggplant into cubes then toss in a large mixing bowl with salt. Set the eggplant aside to sit for 15 minutes, then rinse with water and pat dry with a kitchen towel or paper towel. (Salting the eggplant will help remove any bitterness.)
Preheat the oven to 400 degrees F and line a banking sheet with parchment paper. Toss the eggplant with 1 tbsp avocado oil, spread onto the baking sheet and roast for 20-30 minutes until tender.
Heat the remaining avocado oil in a large pan on medium-high heat, then add the onion, garlic and ginger and saute for 1-2 minutes.
Next add the paprika, coriander, curry powder, salt and pepper and mix everything together for 1 minute.
Add the crushed tomatoes and coconut milk and mix.
Add the eggplant and chickpeas letting the eggplant cook in the sauce for 2 minutes to absorb the flavour. Taste and adjust any seasoning with additional salt and pepper if needed.
Serve as is or with rice.

Notes

Store in the fridge for 5 days or in the freezer for 3 months.

It’s normal for the eggplant to slightly fall about in the curry and cook into the sauce. If you prefer your eggplant pieces firmer you can roast them slightly less in the oven.

Salt the eggplant to remove bitterness. Sometimes eggplant can have a bitter taste. The first step of the recipe where we salt the eggplant is important to make sure you don’t end up with bitter eggplant, so don’t skip this step!

Use full-fat coconut milk. This is different than a carton of coconut milk from drinking. Canned coconut milk is much creamier and will give you a rich and creamy curry.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 267
Sugar: 6.9
Sodium: 400mg
Fat: 16.5g
Saturated Fat: 12g
Carbohydrates: 27.6g
Fiber: 8.5g
Protein: 6.2g