Curried Eggplant

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This dish is creamy and rich with a little kick. If it is too hot, stir in a little yogurt to temper the spices.


  • 2 to 3 medium eggplants, about1 pound each
  • 4 to 6 tablespoons unsalted butter or olive oil



Preheat the oven to 450 degrees. Place the eggplants in a baking pan and prick in a few places with a fork. Bake until very tender, about 45 minutes