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Indian Eggplant

by in Sep 2012
Indian Eggplant
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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.

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  • 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)


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.

Updated Wednesday, September 5th, 2012

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