One of my favorite curry is Baingan Bharta (eggplant curry). I don’t find this dish as often as Palak Paneer (spinach and Indian cheese curry) at Indian restaurants, but it’s really easy to make, especially if you have some cooked eggplants handy. (And I can guarantee it’s much tastier than the one you’ve had from the “boxed” version from the store.)
When you grill next time, be sure to throw on several eggplants… Then you can use it as a base for not just for this recipe, but also many different dishes in the days to come… Japanese to Thai, Italian to Turkish…
Be sure to check out the posts about easy and exciting eggplant possibilities (both sautéed and sautéed) next week!
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- Use sautéed eggplant if you have any. If using the full recipe of curry base, use you’ll need about 1 1/2 cups. Or you can also use roasted, broiled or grilled eggplants that are chopped in bite size pieces. Or, peel eggplants in stripes, and cut in half vertically, then into 1/2” slices. Sautee eggplants in plenty of oil and some salt until tender. Set aside.
- Heat the curry base (for recipe, click here) in the pan. Add cooked eggplants and mix well.
- Add about 1/2 – 1 TBS of chutney or marmalade, add some stock as needed (it depends on how much moisture the vegetable has as well as your personal preference). Adjust seasoning.
- Top with chopped cilantro (strictly optional. I hate it, so we don’t!). Serve with steamed rice, saffron rice or naan.
- If you use sautéed eggplants, it’ll have more solids in curry. If use grilled, roasted or broiled eggplants, especially if you use Japanese or Chinese eggplants which contains more moisture than Italian or globe eggplants, you’ll end up with curry with almost no solids. It’s a personal preference, and both are delicious.