Best Eggplant Tomato And Green Onion Curry Recipes

EGGPLANT, TOMATO AND GREEN ONION CURRY

Eggplant, Tomato and Green Onion Curry image

Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

Provided by mell_2

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 green onions
1/2 cup plain yogurt
1/2 tablespoon Mexican chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 eggplant, cut in 1-inch cubes
1 cup chopped tomato (1 large)
2 tablespoons canola oil

Steps:

Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
If you are not serving the curry right away, remove the lid or it will become to mushy.

Nutrition Facts : Calories 111.8, Fat 8.4, SaturatedFat 1.2, Cholesterol 4, Sodium 174.9, Carbohydrate 8.4, Fiber 3.3, Sugar 4.4, Protein 2.5

EGGPLANT AND TOMATO CASSEROLE

Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories Side Dish Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g