HomeRecipesArchivesSep 2006


Eggplant Curry 

A simple and delicious way of cooking eggplants that retains their full flavor.


2 large eggplant, about 1 pound each

3 tablespoons black mustard seeds

1 bunch scallions, finely chopped

4 ounces button mushrooms, halved

2 garlic cloves, crushed

1 fresh red chile, finely chopped

teaspoon chili powder

1 teaspoon salt

14-ounce can chopped tomatoes

1 tablespoon chopped cilantro

sprigs of cilantro, to garnish



1. Preheat oven to 400 F.  Brush both of the eggplant with 1 tablespoon of the oil    and prick with a fork.  Bake for 30-35 minutes, until soft.

2. Meanwhile, heat the remaining oil in a saucepan and saut  the mustard seeds    for 2 minutes, until they begin to splutter.

3. Add the scallions, mushrooms, garlic and chile and cook for 5 minutes.  Stir in    the chili powder, cumin, coriander, tumeric and salt and cook for 3-4 minutes.    Add the tomatoes and simmer for 5 minutes.

4. Cut each eggplant in half lengthwise and scoop out the soft flesh into a bowl.     Mash the flesh briefly.

5. Add the mashed eggplant and chopped cilantro to the saucepan.  Bring to a boil    and simmer for 5 minutes, or until the sauce thickens.  Serve garnished with    cilantro sprigs.

Serves 4


If you want to omit some of the oil, wrap the eggplants in foil and bake them for 1 hour.