Curried Eggplant

Name: Curried Eggplant
Yield: Serves 4 to 6
Ingredients: Salt and freshly ground black pepper; 1 teaspoon turmeric; ¼ teaspoon (or to taste) cayenne pepper; Lemon juice to taste; 1 cup diced tomatoes (optional); Plain yogurt (optional); 2 to 3 tablespoons chopped fresh cilantro (optional); 4 to 6 tablespoons unsalted butter or olive oil; 1 tablespoon minced garlic; 2 cups chopped onions; 2 to 3 medium eggplants, about1 pound each; 2 teaspoons ground cumin; ¼ cup grated fresh ginger; 2 teaspoons ground coriander

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Back to Square One

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.

Ingredients

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

Side dish
Spicy
Gluten-free
Vegetarian

Method

Procedure

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