Roasted Smoked Eggplant Curry

Do you know what will go really well with this roasted smoked eggplant curry? Homemade vegan naan. Click here for the recipe!

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Roasted Smoked Eggplant Curry

Roasted Smoked Eggplant Curry


Ingredients

Scale
  • 3 large eggplants
  • ½ white onion, finely chopped
  • 3 large vine-ripe tomatoes, finely chopped
  • 79 cloves garlic, finely chopped
  • 1 teaspoon ginger, minced
  • fresh green jalapenos, minced (amt. depends on desired level of spice)
  • black mustard seeds
  • (optional) ¼ teasp. asafetida (hing), omit for gluten-free option
  • 1 teaspoon turmeric
  • ½ tbsp ground coriander powder
  • ½ tbsp ground cumin powder
  • ½ teaspoon garam masala
  • ½ teaspoon freshly squeezed lemon juice
  • 1 teaspoon salt
  • ¼½ cup fresh cilantro, chopped
  • 1 tbsp cooking oil

Instructions

  1. Preheat the oven to 375°F / 180°C.
  2. Prick the outside of each eggplant a few times all the way around (I used a skewer). Smoke each eggplant. To do this, char the outside skin of each eggplant by placing them directly on the open flame of a gas burner. After 2-3 minutes or as the outside skin starts to char, rotate the eggplant so that it is evenly charred on all sides.
  3. Place the smoked eggplants on a lined baking sheet and roast for 20-30 minutes, or until they are completely soft (easily pierceable). Remove the eggplant from the oven and allow it to cool.
  4. Split the eggplants in half lengthwise and scoop out the meat or peel the outer skin if possible.
  5. Place the meat of the eggplant into any blender. Pulse to chop/mash or roughly puree the eggplant.
  6. In a non-stick pan, heat the cooking oil on medium heat. Add the black mustard seeds and asafetida (if using). Cook just until the seeds start to fry.
  7. Add the finely chopped garlic, minced ginger, and minced fresh jalapenos. Cook, mixing frequently, for ~30 seconds until fragrant.
  8. Add the chopped onions and saute until the onions start to become translucent.
  9. Add the chopped tomatoes, turmeric, coriander powder, cumin powder, garam masala, fresh lemon juice, and salt. Combine and saute until the tomatoes and spices start to cook in (a few minutes).
  10. Add the roughly pureed or mashed eggplant. Combine and mix well for 1-2 minutes.
  11. Taste and adjust the amount of salt or lemon juice if necessary. Saute for another 3-4 minutes, mixing frequently.
  12. Add the freshly chopped cilantro. Turn off the heat and serve hot with your favorite whole wheat tortilla (home-made or store-bought), Naan, or rice.

Notes

Find more of Anjali’s recipes on her blog, Vegetarian Gastronomy.

 

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