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Eggplant Curry

This quick and easy vegetarian recipe, definitely a must for everyone, it is very versatile and can be served with rice, or bread; also a great side dish with non-veg meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 4 long Japanese eggplants
  • 2 tablespoons olive oil, highly recommended
  • 1 small onion, finely diced
  • 1 teaspoon ginger/garlic paste
  • ½ teaspoon roasted, finely crushed cumin seeds
  • 1 teaspoon roasted, finely crushed, coriander seeds
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons water
For garnish:
  • 1 teaspoon fresh, chopped cilantro
  • 1 teaspoon fresh, chopped mint
  • 4 small green chilies, coarsely cut

Method
 

  1. Cut each eggplant in half lengthwise, and then cut diagonally into 2 inch wedges. Lightly salt them and set 
aside.
  2. Add 2 tablespoons oil, onion, ginger/garlic paste, finely crushed cumin seeds, finely crushed coriander seeds, chili powder, turmeric, water, and salt in a heavy bottom saucepan.
  3. Cook until onion is very soft and some of the water is evaporated, turn the heat to low and simmer for, at least, 20 minutes.
  4. Meanwhile, heat enough oil in a fryer and and blanch eggplant for no more than 2 to 3 minutes. Drain well with a spider and transfer to a paper lined plate to remove excess oil. Add to the sauce.
  5. Gently toss, without being vigorous, in the sauce to preserved the integrity of the eggplant. Cook on high heat for 5 minutes until oil starts to separate on the sides. Transfer to a serving platter with a slotted spoon to drip extra oil back into the pan to be discarded later. Eggplants have a tendency to absorb overwhelming amount of oil when deep fried.
  6. Garnish with chopped cilantro, mint, and coarsely cut green chilies serve as desired.

Notes

Japanese eggplants are cooked in a variety of  ways all over the world.  In this recipe I used a Chinese cooking technique of blanching cut up eggplant  wedges in very hot oil.  This technique of  blanching in hot oil preserves its color giving the dish a  vibrant, bright purple hue which is very appetizing. These fried eggplants with bone marrow deliciousness are  tossed with a simple, basic Indian sauce,  to create an elegant dish. A treat  to serve with any meal.

Japanese eggplants

Chinese variation is that blanched eggplants are tossed in sauce made by mixing Soy sauce, Oyster sauce, and sesame oil in 2:1:1/2 tablespoon proportion. And the dish is garnished with  roasted sesame seeds and curly spring onions.