Eggplant Curry

The inspiration for this recipe comes from a North Indian delicacy called Baingan (Eggplant) Bartha. It is a curry made from fire roasted eggplant and it is really delicious. But those who know me can vouch that I do not have the patience for that recipe. So I improvised. To get the smoky flavor of fire roasted eggplant, I use a dash of chipotle pepper sauce.



Ingredients

Eggplant – 2 Large
Tomato – 2 Large diced
Onions – 1 Large diced
Ginger – 1 Tsp grated
Garlic – 2 cloves minced
Cilantro – ¼ Cup chopped
Cumin Seeds – 1 Tsp
Turmeric Powder – ½ Tsp
Coriander Powder – 1 Tsp
Chili Powder – ½ Tsp
Curry Powder – ½ Tsp
Chipotle Pepper Sauce – ½ Tsp
Salt – To taste
Olive Oil – 2 tsp

Directions

• Coat the eggplants with ½ tsp of oil and place on a microwave safe plate and nuke it for 10-12 minutes on high. You will know it is done when the skin of the eggplant is wrinkly and some juice oozes out.
• Cool and peel the eggplant and mash well.
• Heat the remaining oil in a sauce pan and add cumin seeds and fry for a minute.
• Then add ginger, garlic and onions and sauté until onion is translucent.
• Add the tomato and cook until soft.
• Add turmeric powder, coriander powder, curry powder and chili powder and fry for a minute.
• Add the mashed eggplant, chopped cilantro, salt and water and simmer for 10 minutes.
• Add chipotle pepper sauce and simmer for few more minutes. If you don’t like the smoky flavor then you can skip this. My daughter doesn’t like it. So I remove some for her before adding the pepper sauce.
• Serve hot with rotis.
  

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate