Spicy Eggplant Curry
If you are a fan of spicy curry, and I mean SPICY then this simple Eggplant Curry is the dish for you.
I absolutely LOOVEEEE a good spicy dish! The bold flavours that ignite the taste buds, the aromatic sauce infused with chilli peppers and other spices, mmm my mouth is salivating thinking about it. This Spicy Eggplant Curry dish is that and more!
Get ready to ignite those taste buds with this simple Spicy Eggplant Curry!
Let’s jump right in.
What Does Lactose Free Mean?
First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.
Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.
Which Ingredients Are Lactose Free?
- Zero! Hurrah
Why You Will Love This Spicy Eggplant Curry Recipe!
- This dish is perfect for those who enjoy a little kick.
- This eggplant curry is simple to prepare.
- This dish is made with vegetables.
- The eggplant and tomatoes are the only ingredients that require baking.
Recipe At A Glance:
Eggplant: You will need two large eggplants.
Tomatoes: You will need two.
Purple Onions: You will need two.
Cilantro: You will need a handful of cilantro. Freshly washed and cut.
Salt: You will need one tsp.
Green chili peppers: You will need at least ten. Less if you don’t want much spice.
Garlic: You will need one whole garlic clove, peeled and washed.
Olive oil: You will need about two tbsp. For your eggplant and tomatoes.
Equipment Needed:
Spoon: For mixing the ingredients.
Knife: For cutting the vegetables.
Measuring Spoon: For measuring your salt.
Mixing Bowl: For the ingredients.
Cookie Sheet: For baking your eggplant and tomatoes.
Cutting board: For cutting your ingredients on.
Parchment Paper/ Tin Foil: For baking.
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Step By Step Instructions:
Step One:
Preheat your oven to 400F
Gather all your ingredients, measure and wash everything then set aside.
Peel garlic and set aside.
Step Two:
Grab both eggplants and cut a small opening down the center of the eggplant. The opening should be enough for the peeled garlic and green chili pepper to slide right in.
Step Three:
Stuff both eggplants with garlic and chili pepper. Spread a generous amount of olive oil on the eggplant and tomatoes then place them on a greased baking tray and bake in the oven for about two hours.
You want both, the eggplant and tomatoes to be soft and mushy when done baking.
Step Four:
While the eggplant and tomatoes are baking, cut the onions into thin slices and toss them into a bowl. Next, wash and cut cilantro and toss into the same bowl along with one tsp of salt. Then, cut the chili peppers and again, toss into the bowl. Finally, mix the entire bowl using a spatula or your hands until fully incorporated. Place the bowl in the fridge until ready to use.
Step Five:
Two hours later …
Remove the bowl from the fridge and set aside.
Next, remove the tomatoes from the oven. Allow the tomatoes to cool for about ten minutes before peeling the skin.
Chop the tomatoes into small pieces and place into the bowl with the onions and cilantro.
Step Six:
Remove the eggplant from the oven and allow it to cool for about ten minutes before peeling the skin.
The eggplant should be soft and mushy, mash or cut the eggplant before placing it into the same bowl. Mix the entire bowl until everything is fully incorporated.
Step Seven:
Serve with roti or rice and enjoy!
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Storing And Freezing Spicy Eggplant Curry:
Leftovers? No problem, simply store this eggplant curry in an airtight container and place it in the fridge. This dish can last up to one week in the fridge or up to one month in the freezer.
Frequently Asked Questions?
Do I need to bake the tomatoes?
Not at all! You can simply add the tomatoes to the dish without baking them.
Can I grill the eggplant on a BBQ?
Yes absolutely! This cuts down on the baking process as well.
Can I leave the spices out?
You can adjust the spices to your liking.
Variations:
- Not a fan of roti? Not a problem, you can serve this dish over rice as well.
- Add cooked beef strips for some extra protein.
More Delicious Recipes!
If you enjoyed my Spicy Eggplant Curry, have a look at my Beef Pulao recipe or perhaps my Green beans and chicken dish
Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Spicy Eggplant Curry Recipe.
Hopefully baking brings you joy and happiness as it does for me and my family!
From my kitchen to yours,
Jas.
P.S. Subscribe to my blog to receive notifications whenever I post.
Spicy Eggplant Curry
Equipment
- Spoon
- Measuring spoon
- Mixing Bowl
- Cookie Sheet
- Cutting Board
- Parchment Paper
Ingredients
- 2 Eggplant
- 2 Tomatoes
- 2 Purple Onions
- Cilantro
- 1 tsp Salt
- 10 Green chili peppers
- 1 whole Garlic peeled and washed.
- 2 tbsp Olive oil
Instructions
- Preheat your oven to 400F
- Gather all your ingredients, measure and wash everything then set aside.
- Peel garlic and set aside.
- Grab both eggplants and cut a small opening down the center of the eggplant. The opening should be enough for the peeled garlic and green chili pepper to slide right in.
- Stuff both eggplants with garlic and chili pepper. Spread a generous amount of olive oil on the eggplant and tomatoes then place them on a greased baking tray and bake in the oven for about two hours.
- You want both, the eggplant and tomatoes to be soft and mushy when done baking.
- While the eggplant and tomatoes are baking, cut the onions into thin slices and toss them into a bowl. Next, wash and cut cilantro and toss into the same bowl along with one tsp of salt. Then, cut the chili peppers and again, toss into the bowl. Finally, mix the entire bowl using a spatula or your hands until fully incorporated. Place the bowl in the fridge until ready to use.
- Remove the tomatoes from the oven. Allow the tomatoes to cool for about ten minutes before peeling the skin.
- Chop the tomatoes into small pieces and place into the bowl with the onions and cilantro.
- Remove the eggplant from the oven and allow it to cool for about ten minutes before peeling the skin.
- The eggplant should be soft and mushy, mash or cut the eggplant before placing it into the same bowl.
- Mix the entire bowl until everything is fully incorporated.
- Serve with roti or rice and enjoy!
Thanks a lot.
Looks yummy. We’ll try it.
The Fab Four of Cley
🙂 🙂 🙂 🙂