Return to Content

Indian Eggplant

Indian Eggplant
0 votes, 0.00 avg. rating (0% score)
by in Sep 2012
Submit a Recipe Image

Total Time: 45

Yield: 6 servings

Avocados add a wonderful and unexpected creaminess to this vegan Indian Eggplant curry. Even meat eaters will appreciate its heartiness.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 medium-size onion, diced
  • 1 avocado, diced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika (preferably hot)
  • 1 cup diced tomatoes
  • 1 cup crushed tomatoes
  • 2 tablespoons tomato paste
  • 5 tablespoons currants
  • Juice of 1 lemon
  • 2 pounds eggplant (about 2 medium-size eggplants)

Instructions:

In a medium-size skillet over medium-high heat, warm 2 tablespoons olive oil; add onion, avocado, and spices, and sauté 10 minutes. Then add tomatoes, tomato paste, currants, and lemon juice. Simmer 10 minutes; then turn off heat.
Peel eggplants and cut into 1/2-inch slabs. Brush with remaining 1 tablespoon olive oil and grill until soft and dark brown. Mash eggplant and mix well into sauce. Reheat and serve with brown rice.

Tags:
Updated Wednesday, September 5th, 2012

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.