| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 123 | 7g | 1g | 16g |
| sugars | fibre | protein | salt |
| 9g | 7g | 3g | 1g |
Why I Love Spanish Curried Eggplants
Of the many diverse dishes I’ve come across in my culinary journey, a standout favorite of mine is the Spanish recipe known as Curried Eggplants. It’s an encapsulation of simplicity, health and indulgence in every bite. As much as I love the hearty flavors from my Montana roots, this dish presents an alluring diversion.
A Dish that Marries Contrasting Flavors
What draws me into this recipe is the harmonious marriage of contrasting flavors and how they merge to create a culinary concerto of taste. As shared on Food52, the smoky, earthy tones of the eggplants, gently sautéed with olive oil, blanket themselves perfectly with the heat from flavorsome spices such as curry, turmeric, cumin and paprika.
A Mark of Culinary Exploration
The Curried Eggplants recipe is also a reflection of my culinary exploration beyond the classics of my upbringing. The hearty bison burgers and venison steaks of my Montana youth, though familiar and comforting, have given way in some sense to a stimulating exploration into vegetative delights. I took inspiration from Jamie Oliver’s vegetarian recipes to experiment more with vegetables as the main star on the plate.
With ingredients like fresh garlic, finely chopped onions, and that irresistible heat from the plethora of spices, this dish is a testimony to the warm, soulful Spanish cuisine. The addition of fresh lemon juice and parsley not only add a zestful punch but also cuts through the spicy undertone of the Curried Eggplants, maintaining the balance of flavors.
A Healthy Indulgence
Healthy food doesn’t mean compromising on taste, and the Curried Eggplants are a testament to that. Bursting with nutrients, it’s a guilt-free indulgence that can easily fit into a health-conscious lifestyle. Whether it’s beet burgers or my signature huckleberry pie, my food philosophy stays rooted to dishes that celebrate taste, nutrition and tradition.
What You’ll Need
- 3 medium-sized eggplants
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt to taste
- 1 can (14 ounces) diced tomatoes
- 1/2 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley
Method
Step One
Start by preparing the eggplants. Trim the tops of the eggplants, cut each one in half lengthwise and then into quarters. Set them aside.
Step Two
Heat the olive oil in a large nonstick pot or pan over medium heat. Once adequately heated, add the chopped onion. Saute until the onion becomes soft and translucent.
Step Three
Add the minced garlic to the pan and saute for another minute or until the garlic becomes fragrant.
Step Four
Add in the curry powder, turmeric, cumin and paprika to the onions and garlic. Stir well to coat the onions and garlic with the spices and let them cook for another 2 minutes.
Step Five
Add the eggplants to the pan. Sprinkle with salt to your preferred taste, stirring to ensure all the pieces are covered in the spice and onion mixture.
Step Six
Stir in the diced tomatoes along with their juice and the vegetable broth. Reduce the heat to low, cover the pan, and allow everything to simmer for about 20 minutes, or until the eggplants are soft and tender.
Step Seven
Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley just before serving. Adjust the salt and additional seasonings if needed.
Step Eight
Enjoy your curried eggplants as a standalone vegetarian main course, or serve it as a delicious side dish with meat or fish.
