Eggplant with curry seasoning
6 servings
45 minutes
Eggplants with curry spice are a vibrant dish of Arab cuisine that combines spicy, sweet, and fresh notes. Fried to a golden crust, eggplants pair wonderfully with juicy sweet peppers, carrots, and onions. The addition of apples and raisins gives the dish a subtle fruity tang, while curry fills it with Eastern warmth. This dish can be served as a standalone or used as a fragrant filling for flatbreads and bread. Baked vegetables acquire a tender texture, and the spices fully unfold, making the flavor rich. Perfect for those who love culinary journeys and experiment with Eastern aromas.
1
Cut the vegetables into large 1x1 cm pieces, only the onion is chopped finely.
- Eggplants: 3 pieces
- Sweet pepper: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
2
Fry the eggplants separately, using about half the oil, for about 10-15 minutes. Add a little salt during frying. Set the fried eggplants aside in a deep bowl.
- Eggplants: 3 pieces
- Vegetable oil: 50 ml
3
In the same pan, add the remaining oil and sauté the carrots, sweet pepper, and onion for 10-15 minutes. Transfer the vegetables to a bowl with the eggplants.
- Sweet pepper: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: 50 ml
4
We remove the seeds from the apples and cut them into pieces like vegetables. We rinse the raisins. Add them to the fried vegetables. Sprinkle with curry to taste. Mix everything and place it in a metal dish.
- Apple: 1 piece
- Raisin: 80 g
- Curry: to taste
5
Place the dish with vegetables in a preheated oven at 180 degrees.