Indian Eggplant Curry ! Baby eggplant cooked in a sauce made of sesame seeds, coconut meat, ginger and some spices makes a savory side. Super easy to make and bursting with nutrition this eggplant curry can be eaten with some nan, bread or just by itself. If you look for this dish in an Indian restaurant, it may also be called Baingan Bharta. The eggplant is slit into four without fully cutting it up and tossed into an aromatic curry or sauce and cooked till it gets tender and soft. Pitch into it with a fork and mmmm… delish ! It just melts in your mouth. I had a lot of house guests over for Thanksgiving and once we were done with turkey, I made this spicy eggplant curry and it was a big hit. Sesame seeds, coconut meat, onion, ginger and chili are sautéed in olive oil and blended to a smooth paste. Spices are added to it transforming it into a curry bursting with flavor. When you toss the baby eggplant into the curry, it gets steamed with just a hint of flavor. I used frozen coconut meat which I pick up at the Indian store. It’s the closest I can find to freshly grated coconut but you can use desiccated coconut, fresh coconut or unsweetened coconut flakes.
The elusive eggplant is a favorite of mine. Eggplants are bursting with phytonutrients that act as antioxidants that help to reduce the number of free radicals in the body which damage cells and may contribute to certain diseases, including some cancers and heart diseases. Eggplants are also a good source of dietary fiber, which can help improve cardiovascular and digestive health. Sesame seeds are high in vitamin E and considered heart healthy. They add to the fiber in this dish. Coconut meat is full of healthy monounsaturated fat that gets burnt as fuel. It’s an amazing fat that does not get stored as fat ! Curicumin aka turmeric and cumin add some antioxidant power. Overall, a very healthy dish.
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