Simple Eggplant Curry Recipe

Servings: 4
Prep time: 10 minutes
Total time: 30 minutes

for the curry:
3 large eggplants
grapeseed oil
1 tablespoon cumin seeds
3 medium yellow onions
3 green chilies, stemmed and finely chopped
1 (2-inch) piece ginger, peeled and grated
1 tablespoon cayenne pepper
2 large tomatoes, cored and roughly chopped
kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, cubed

for serving:
chapati
fresh cilantro
rice
yogurt

1. Heat the oven to 400°F. Use a knife to pierce holes all over the eggplants and rub them in 3 tablespoons of oil. Place on a baking sheet and cook until charred, about 30 minutes. Cool, then scoop out the flesh and discard skins. Set the eggplant flesh aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high. Add the cumin seeds and toast until they pop, about 30 seconds, making sure to stir the pan so they don't burn. Add the onions and fry on until golden, 3 to 4 minutes. Stir in the chilies and ginger and cook for 3 to 4 minutes.
3. Add the cayenne pepper and tomatoes and cook until the tomatoes are soft and can be mashed together with the onions, about 8 ½ minutes. Lower the heat to medium and add the eggplant. Simmer for 3 minutes more and season with salt and pepper. Stir in the butter and serve with chapati, cilantro, rice, and yogurt.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.