This eggplant curry is a filling vegetarian main when served with rice, naan and a dollop of yogurt. It also makes a tasty side dish when served as part of a larger Indian feast. Cream gives the sauce smoothness and helps mellow out the acidity of the tomatoes.
Category: Side Dish
Cuisine: not set
1 can (796 mL) diced tomato tomatoes
1 sweet onion sweet onions diced
1/2 cup whipping cream 35%
3 tbsp tomato paste
2 tbsp minced fresh ginger
4 cloves garlic minced
1 tbsp garam masala
1 tbsp mustard seeds
2 tsp cumin seeds
2 tsp granulated sugar
1/2 tsp hot pepper flakes
1/2 tsp salt
2 large italian eggplant (about 1 kg), trimmed and halved lengthwise
1/2 cup chopped fresh cilantro (optional)
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