Stewed Eggplant with Curry
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
Ingredients
- extra-virgin olive oil
- 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
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Coat bottom of lg saute pan with EVOO over med-low heat. Add garlic and bay leaf. Add onion and cook until tender, approx. 4-5 min.
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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.
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Garnish with fresh basil and serve.




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