Best Light Eggplant Aubergine And Tomato Curry Recipes
LIGHT EGGPLANT (AUBERGINE) AND TOMATO CURRY
Nigel Slater pitches this recipe as a "light vegetable curry for a summer's day". The resulting dish will not have a thick sauce but rather a highly flavoured juicy sauce. Serve over rice or as a side dish to meat. For this recipe you ideally want the small, light purple eggplants found in Turkish stores.
Provided by Sackville
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the oil in a shallow pan and heat.
- Halve the eggplants and cook in the oil until they they colour and soften slightly.
- Remove and drain on paper towel.
- Add the onions and let cook over a low heat until golden and translucent.
- Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
- Keep going until you have a thick paste.
- Stir the paste into the onions and cook for a few more minutes.
- Quarter the tomatoes and add them to the mixture.
- Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
- Stir in the coriander leaves and serve.
Nutrition Facts : Calories 204.3, Fat 11.5, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 25.2, Fiber 8, Sugar 11.5, Protein 4.3
CURRIED EGGPLANT IN TOMATO SAUCE
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
Provided by Brian Holley
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pot and fry the onion till light golden colour.
- Add the spices, cook for 2 minutes.
- Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
- Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4
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