For a long time, we had a conflicting relationship with eggplants. On the one hand, we find the taste very tasty, but on the other hand, we only taste them if they are really soft. Eggplants have to be cooked for a long time and you have to make sure that all the pieces are actually soft. However, our relationship with aubergine has improved significantly since we first tried an Indian-inspired aubergine curry from the book “At Home in the Whole Food Kitchen” *. 😉
The eggplant curry is totally easy to prepare (except for the cutting work) and incredibly aromatic. Everyone who has already tried the curry was also thrilled.
The trick that really makes the eggplants soften with this recipe is their separate preparation. The eggplants are first marinated in salt and some virgin coconut oil and baked in the oven. Only then do you add the other ingredients to the pan.
With us, the preparation of the aubergine curry is no longer entirely original. Because of a kitchen accident (with a slightly charred pan …) we don’t have a large pan and we simply use a large pan. This is fine, but we are still looking for a new large pan. Do you happen to have a tip for a good, preferably uncoated pan?
The eggplant curry is particularly delicious thanks to the accompanying side dish: an apricot chutney that is prepared from dried apricots that are boiled down in water or naturally cloudy apple juice. We always prepare the chutney first, as it is served chilled with the curry.
We like to eat whole grain or brown rice plus whole grain basmati rice. Because we find the taste of Basmati rice pure a little intense. Basmati rice is also quite expensive. Therefore, we simply mix both types of rice before cooking. (You just have to make sure that both types of rice have approximately the same cooking time). We also cook three cardamom capsules per two cups of rice. This gives the rice even more flavor. Before serving, you should definitely look for the cardamom capsules, because the taste is very intense when you bite on them.
We are curious to see how the eggplant curry with the chutney tastes. How do you like to use eggplants?
Spicy eggplant curry
Portionen 4 Personen
800 g eggplants
3 tbsp virgin coconut oil
that. ½ TL Salz
1½ TL Senfsaat
1 mittlere Zwiebel
1 Stück Ingwer (ca. 3 cm)
2 cloves of garlic
600 g fresh tomatoes
1 EL Currypulver
½ bunch of fresh coriander
Wash the eggplants, halve lengthways and cut into half slices approx. 1 cm thick.
Preheat the oven to 180 ° C.
Put 2 tablespoons of coconut oil (if too firm, warm beforehand) with salt in a large bowl. Add the eggplant slices and mix everything well.
Line or grease two baking sheets with baking paper. Spread the eggplant slices on the baking sheet, they should not overlap. Put the trays in the oven and bake the aubergines at 180 ° C for approx. 25 to 35 minutes until they are golden brown and soft. Change the baking sheets in between.
Cut the onion into small cubes. Peel and finely dice the ginger and garlic. Cut the tomatoes into cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the mustard seeds and stir-fry them gently until they start to burst open.
Add the onion and ¼ teaspoon of salt and braise for a few minutes until the onions are tender.
Add ginger and garlic and fry briefly.
Add tomatoes and curry powder and simmer for 10 minutes until the tomatoes are tender.
Add the roasted eggplants and heat briefly.
Possibly. add salt.
Finely chop the coriander and serve the aubergine curry with the coriander, chutney and whole grain rice.
150 g dried unsulphurized apricots
approx. 1 tsp finely diced ginger
40 ml Apfelessig
225 ml naturally cloudy apple juice or water
1 Prise Cayennepfeffer
⅛ tsp salt
Cut apricots into fine strips. Peel and finely dice the ginger.
Put all ingredients in a small saucepan and bring to a boil.
Simmer for about 20 minutes with the lid on over low heat. Approximately Stir every 5 minutes.
The chutney is ready when the apricots are soft and the liquid has boiled down well.