food

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

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

  1. 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.  

  2. 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.  

  3. Garnish with fresh basil and serve.  

Did you enjoy this post? Sign up for lifestyle inspiration delivered straight to your in-box!

* indicates required

View previous updates.

You can unsubscribe at any time by clicking the link in the footer of our emails.

We use Mailchimp as our email service. That means that the information you provide will be transferred to Mailchimp for processing when you click the button below. Learn more about Mailchimp's privacy practices here.

Leave a Reply

Your email address will not be published.