Description
This quick eggplant curry is an Indian-inspired, cozy, and comforting dish featuring roasted eggplants simmered in a rich coconut and tomato sauce with chickpeas. Naturally meat and dairy-free, it is packed with vibrant flavors and perfect for a satisfying weeknight meal.
Ingredients
Eggplant and Seasoning
- 2 medium eggplants, sliced into 2-inch round slices
- ¼ cup olive oil, plus 2 tablespoons
- 1 teaspoon salt
- ½ teaspoon pepper
Aromatics and Sauce
- 1 red onion, diced
- 2 garlic cloves, sliced
- 1 teaspoon curry paste (plus more to taste)
- 1 (15-ounce) can crushed tomatoes in their juices
- 1 (15-ounce) can full-fat coconut milk
- 1 (15-ounce) can garbanzo beans, drained
Garnish and Serving
- Cilantro for garnish (optional)
- Lime wedges for garnish (optional)
- Cooked rice (optional)
Instructions
- Preheat and Prepare Eggplants: Preheat the oven to 450°F (232°C) and line a large baking sheet with a silicone mat or parchment paper. Arrange the eggplant slices evenly on the sheet.
- Brush and Roast Eggplants: In a small bowl, combine ¼ cup olive oil, salt, and pepper. Brush both sides of the eggplants evenly with this oil mixture. Roast the eggplants for 15 to 20 minutes until they are golden and soft but still hold their shape. Remove from oven and set aside.
- Sauté Aromatics: While the eggplant roasts, heat 2 tablespoons olive oil over medium heat in a pan with a lid. Add diced onions and sliced garlic; cook for about 5 minutes until lightly charred and fragrant.
- Add Curry Paste and Liquids: Stir in the curry paste and cook for 20 seconds to bloom the flavors. Add crushed tomatoes, coconut milk, and drained garbanzo beans. Stir to combine well.
- Simmer the Sauce: Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Add Roasted Eggplants to Sauce: Carefully transfer the roasted eggplant slices to the pan in an even layer. Do not flip or fully coat them in sauce; allow them to soak in the liquid.
- Cook Covered: Cover the pan with the lid and cook on low heat for 5 minutes to allow flavors to meld and eggplants to absorb the sauce.
- Let Sit and Finish: Turn off the heat and let the curry sit undisturbed with the lid on for 10 minutes for the eggplant to finish cooking and absorb flavors.
- Serve: Remove the lid, check for doneness, and adjust cooking time if needed for softer eggplant. Serve the curry garnished with cilantro and lime wedges over cooked rice if desired.
Notes
- For deeper flavor, sauté the curry paste with onions and garlic until fragrant before adding liquids.
- Adjust texture by chopping eggplant more finely or mashing some chickpeas for creamier consistency.
- Tweak seasoning after simmering by adding more curry paste or salt to taste.
