Eggplant Curry

3 servings

20 minutes

Eggplant curry is a traditional dish of Indian cuisine that combines spicy spices and the velvety texture of eggplants. Historically, curry emerged as a way to unite aromatic spices in one rich dish. In this recipe, eggplants are first prepared and sautéed with turmeric, then simmered in coconut milk with fragrant spices like star anise and cinnamon that give the dish a rich flavor. The heat of chili peppers is balanced by the creamy tenderness of coconut milk. The dish is spicy, warming, and perfect for serving with rice or naan bread. It suits both vegetarians and those seeking new gastronomic experiences. Eggplant curry is a fragrant journey into the world of Indian flavors and traditions.

Energy value per serving

• Calories: 254.3
• Proteins: 5.2g
• Fats: 16.7g
• Carbohydrates: 22.4g

Ingredients

• Eggplants: 2 pc
• Onion: 2 pc
• Garlic: 2 clove
• Chili pepper: 1 pc
• Coconut milk: 200 ml
• Vegetable oil: 1 tbsp
• Wheat flour: 1 tsp
• Anise (star anise): 1 pc
• Cinnamon sticks: 1 pc
• Curry powder: 1 tsp
• Turmeric: 1 tsp

Cooking steps

1. Peel the eggplants, cut into cubes of about 2x2 cm, pour boiling water over them, and dry.

   Required ingredients:

   • Eggplants: 2 pieces

2. Coat the eggplant cubes in a mixture of flour and turmeric.

   Required ingredients:

   • Wheat flour: 1 teaspoon
   • Turmeric: 1 teaspoon

3. Heat oil in a wok, fry the chili pepper (cut with scissors directly in the wok) for 30 seconds, add eggplants, and stir-fry on high heat for 5 minutes.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • Chili pepper: 1 piece
   • Eggplants: 2 pieces

4. Add finely chopped onion and garlic, add spices, salt, add coconut milk, and mix well.

   Required ingredients:

   • Onion: 2 pieces
   • Garlic: 2 cloves
   • Anise (star anise): 1 piece
   • Cinnamon sticks: 1 piece
   • Curry powder: 1 teaspoon
   • Turmeric: 1 teaspoon
   • Coconut milk: 200 ml

5. Cover with a lid and simmer on low heat for another 5 minutes.