Roasted Eggplant Curry
So this happened and it was so good I needed to share so you can enjoy all of these amazing summer flavors together when are are needing a little comfort food in your life and don't have time to order Indian take out.
- 1 large eggplant cut into 1/2 inch slices or you can keep stem on and slice to stem for a fancy look!
- 1 cup cherry tomatoes
- 1 sweet onion chopped
- 4 cloves garlic minced
- 1 16 oz can coconut cream I get mine from trader joes / coconut milk will work too - just might not get as thick!
- 2 tbsp tomato paste
- 1 16 oz can Chick Peas drained and rinsed
- 1 tsp corinader
- 1 tsp tumeric
- 1 tsp Sea salt 1 tsp to taste and 1 tsp for roasting eggplant
- 2 tbsp olive oil 1 for eggplant roasting and 1 for sauce
- 1 tsp curry powder/ madras curry powder I use 1 of each so it's not too spicy for kids
- Preheat oven to 400
- Chop Eggplant and sprinkle with olive oil and salt - place on a sheet pan and place in oven for 20 minutes - turn oven off after 20 minutes and let Eggplant sit for 20 while you are cooking sauce.
- On medium heat place 1 tbsp olive oil in pan and saute onion, garlic for 2-3 minutes.
- Add to sauce pan tomato paste, curry, turmeric, coriander, salt and stir until combined then add in coconut cream and stir until paste is dissolved bring to a low simmer.
- Add in cherry tomatoes (I put mine in whole!) and chick peas. Simmer without cover for 20 minutes to let cream reduce and thicken while eggplant is roasting.
- Once Eggplant is cooked (I like mine just cooked through not too soggy) plate eggplant and then top with sauce and enjoy!!! You can always spice this up with hot pepper flakes or cool it down with a little basil!
This is great when Eggplant and Tomatoes are in season at the farmers market! A great hearty meal that won't leave you feeling junky afterwards because it has healthy fats and plant based protein!
Tried this recipe?Let us know how it was!