Baked South Indian

Eggplant Curry

Fans of hands-off dinner recipes that require minimal effort and clean-up, you will love this baked Eggplant curry recipe! Yes, eggplants are the hero of this dish. In my opinion, they are an under-appreciated veggie. When prepared right they can make for an amazing part of your meal. The best way to prepare eggplant is to roast it – the baking process reduces the bitterness and brings out its natural sweetness resulting in the complex flavor we LOVE about this South Indian-inspired eggplant curry.

Large Radish

Key Ingredients

– Cumin – Eggplant – Red pepper – Mustard seeds -Curry leaves -Tomato Puree

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Persimmon
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1

To a 9×11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well. If the spices are getting too clumped up, add splashes of some water or a few teaspoons of water so that the mixture is like a thin spice paste.

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Prep your dish

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2

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. Then bake at 400 degrees Fahrenheit.

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Add your veggies

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3

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 parchment paper and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.

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Bake it

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4

Enjoy!

I love this served with rice but if you want to cut down on carbs, cauliflower rice will work really well here.

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