Eggplants are an underappreciated veggie that can be an amazing part of a meal, so this South Indian-inspired eggplant curry recipe is a great way to roast them to bring out their complex flavor.
- Eggplant - Red onion - Garlic - Mustard Seeds - Tomato Puree
View More
Add oil, spices, salt, and water to a 9x11 inch baking dish to form a thin spice paste.
View More
Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer. Bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
View More
Heat oil in a skillet over medium high heat, add mustard seeds and fenugreek seeds, then add curry leaves. Be careful while adding curry leaves, as they may pop and splash a little bit. Keep tempering aside.
View More
Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly. – Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
View More
Add 1/2 cup of warm non-dairy milk and taste and adjust salt and flavor. Remove dish from oven and let sit for a few minutes. Garnish with cilantro and lemon juice. Serve with rice or flatbread or dosa.
View More
To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.
View More