Eggplant Curry
Ingredients
- 12 Small baby eggplant
- 1 Medium onion (sliced)
- 3 Tbsp sesame seeds
- 3 Tbsp coconut meat (dry, fresh, desiccated, or unsweetened coconut flakes)
- 1 Large tomato (diced)
- 1/2 cup lemon juice
- 3 green chili (or 1 jalapeno)
- 1 Tsp cumin powder
- 1 Tsp turmeric (or curicumin)
- 1 Tsp garam masala
- 2 Tbsp ginger (grated)
- 3 Tbsp olive oil
- 1/2 cup cilantro (finely chopped)
- 1 Tsp salt
- 1/2 cup water
- 1 Tsp paprika
Note
This delicately flavored eggplant doused in a spicy curry is packed with antioxidants and fiber ! Tastes great eaten alone or with some bread !
Directions
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 | Wash baby eggplant and trim the stem to the top without removing the stem piece which holds the eggplant together. Slit each eggplant into four from the bottom without completely cutting the eggplant into four pieces. |
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 | Heat 2 tbsp olive oil, add chopped onion, grated ginger, chopped tomato and saute for 2 minutes. Add sesame seeds, coconut meat, green chili and saute another 3 minutes. Add to a food processor or blender and blend to a smooth paste. |
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 | Put mixture back on fire and add turmeric, cumin, paprika, garam masala, salt and cook for 5 minutes. Add the baby eggplant and gently fold into the mixture. Add half cup water. Add a tbsp of olive oil and simmer for 10-15 minutes till the eggplant is tender and cooked. |
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 | Serve warm with gravy or sauce scooped over eggplant. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!