I love baingan bharta, the spicy Indian eggplant dish, but it’s just too hot for me. (A waiter once had to bring me a complimentary ramekin of raita just to cool me down.) So I set out to develop a simple stewed eggplant that’s just as flavorful but without all the heat. If you also love eggplant and rich flavor but have a mild heat tolerance, I hope you’ll enjoy this easy recipe.
Stewed Eggplant with Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- EVOO
- 1 clove garlic, minced
- 1 bay leaf
- 1 med. onion, sliced
- 1 med. eggplant, sliced thin
- 1 med. tomato, chopped
- 1 c. water
- 1-1/2 tbsp curry
- 1/4 tsp salt
- fresh basil, for garnish
Instructions
-
Coat bottom of lg. saucepan or sm. Dutch oven with EVOO over med-low heat. Add garlic and bay leaf. Add onion and cook until tender, approx. 4-5 min.
-
Remove bay leaf. Add eggplant, tomato, water, curry, and salt. Cover and cook until eggplant is tender and pulling apart, stirring occasionally, approx. 20-25 min.
-
Garnish with fresh basil and serve.
