| Prep: 15 mins | Cook: 25 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 146 | 10g | 1.9g | 11g |
| sugars | fibre | protein | salt |
| 6g | 5g | 3g | 0.56g |
Why I Love Bangladeshi Roasted Eggplant Curry
I’ve always enjoyed exploring the broad spectrum of culinary traditions, which prompted me to experiment with South Asian cuisines. As testament to this curiosity, I’m thrilled to share a particular Bangladeshi recipe that has captured my palate – the Roasted Eggplant Curry.
### Roasted Eggplant Curry: Fusion and Flavors
While my upbringing allowed me to blend subtleties drawn from the Pacific Northwest and Japan, my research and culinary journey drew me toward sturdier, more unconventional flavors. The bold spices and hearty texture of this Bangladeshi recipe offered just such an opportunity.
Inspired by the innovative and talented Bangladeshi chef, Fayza Haq, this recipe uses quintessential Bangladeshi ingredients such as turmeric, cumin, and coriander. Like Fayza, my recipe aims to revitalize authentic Bangladeshi cuisine by embodying the essence of its traditional spices.
### Why Roasted Eggplant Curry is Worth A Try
Cooking a foreign cuisine can be an enriching experience, stretching your horizon and palette in ways you might never have considered. This curiosity led me to experimentally incorporate a Pacific coast favorite, lime, into the curry mix, enhancing the recipe with a surprising, citrusy zing.
This Roasted Eggplant Curry calls for roasting the eggplant first, to infuse it with smokiness that contrasts beautifully with the spices. While consuming, the spiciness of the chili and the tanginess of the lime prove a delightful surprise, harmonizing perfectly with the mellow, comforting feel of the roasted eggplant.
Each bite, a soothing ride through a rush of flavors that evoke warmth and a sense of home, no matter where you hail from. This recipe channels Bangladeshi traditions while embracing a more global kitchen environment.
Regardless of whether you’re a culinary enthusiast seeking fresh kitchen adventures, or a seasoned home cook wanting something new for the family table, preparing and enjoying the Roasted Eggplant Curry promises an exciting journey like no other.
What You’ll Need
- 2 large eggplants (around 1 1/2 pounds)
- 3 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of red chili powder
- 1 tablespoon of curry powder
- 1 large tomato, chopped
- 1 cup of water
- 1 cup of minced cilantro
- 2 tablespoons of lime juice
- Salt to taste
Method
Step One
Preheat the oven to 400 degrees. Cut the eggplants into 1/2 inch pieces and put them on a baking sheet. Drizzle the cut eggplants with 2 tablespoons of vegetable oil and season with salt. Place the baking sheet in the oven and roast for about 20 minutes or until golden brown.
Step Two
While the eggplants are roasting, heat the remaining tablespoon of oil in a large pan. Add the chopped onion and green chilies. Sauté them over medium heat until the onions are translucent and soft.
Step Three
Add the minced garlic and ginger to the pan. Cook for another two minutes, allowing the flavors to meld together.
Step Four
Incorporate the turmeric, cumin, coriander, chili powder, and curry powder into the onion mixture. Stir everything together, ensuring the ingredients are well combined.
Step Five
Add the chopped tomato to the pan. Cook until it is soft and completely integrated into the mixture. This should take about 5-7 minutes.
Step Six
Once the eggplants are roasted, add them to the pan with the other ingredients. Pour in the water and stir everything together.
Step Seven
Reduce the heat to low and cover the pan. Simmer everything together for 15 minutes, stirring occasionally.
Step Eight
Mix in the minced cilantro and lime juice. After stirring, taste the curry and add salt according to your preference.
Step Nine
Simmer for another 2-3 minutes for the flavors to meld together. After this, switch off the stove and allow the curry to sit for a few minutes before serving.
Step Ten
Serve the Roasted Eggplant Curry with fresh rice, naan, or any other side dish of your choosing.
