Eggplant Curry
We love spicy foods in this house, and baingan bharta (eggplant curry) is one of MY all-time fav’s! We’d order it at one of the local restaurants and I would always take a second…or third helping. One day I found a recipe online and tried making it, it was great! Then a few months later I went back to try and find the recipe, couldn’t find it, and so decided to whip up a batch of my own. This curry is great over a bed of brown basmati rice, or scooped up with plant based naan bread. And folks either way you’re in for a treat – because this recipe of mine is an absolute savory delight!
Eggplant Curry (Baingan Bharta)
Ingredients:
Part One
- 1/3 cup earth balance buttery spread
- 5 cloves garlic (diced)
- 1 medium onion (diced)
- 3 tsp garam marsala
- 2 tsp cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne (or more depending on your preferred level of heat)
- 1 jar of canned tomatoes (full 32 oz)
- 1 can tomato paste (5.5 oz)
- 1/4 cup creamed honey
Part Two
- 2 Tbsp coconut oil
- 2 medium-lg sized eggplants (peeled & diced)
- 1 1/2 tsp himalayan salt
- 1 tsp onion powder
- 1 tsp cinnamon
- 1 tsp garam marsala
- 1/4 cup creamed honey
Preparation:
In a large skillet on medium-high heat, combine buttery spread, garlic, and onion. Brown for 5 minutes. Add in spices, cook another 5 minutes (stirring frequently). Add in tomatoes, tomato paste, and honey, and allow to simmer on low heat while you prepare part two of the recipe.
In a second large skillet on medium-high heat, combine coconut oil, eggplant, and salt. Brown mixture for 10 minutes, stirring frequently. Add in spices and onion, and cook down the eggplant mixture until creamy and sticky (approximately 5-10 minutes).
Take second skillet off burner and combine into first skillet. Simmer on low heat for 20 minutes. Serve as you wish with rice or naan, and in copious quantities.
(Note: this recipe is not considered vegan as it contains honey)