Quick Curried Eggplant

Quick Curried Eggplant

Fresh Eggplants

Fresh Eggplants

This recipe combines fresh eggplant, onion and spices to make a quick curried dish. Add chickpeas, or raisins, to make it more filling. Serves 2-4. 

  • 2 tbsp. vegetable oil
  • 1 onion, diced
  • 1 eggplant, diced
  • 1 ½ tsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • ½ cup water
  • A handful of fresh herbs, chopped (oregano, parsley, or cilantro)
  • Optional:  ½ cup drained & rinsed chickpeas, OR ¼ cup raisins

Heat oil in large pan.  Add onion and eggplant, and cook over medium low heat, stirring often, for 3 minutes.  Add spices (all 3 listed or a combination of what you have) and water.  Stir to combine everything, cover, and cook on low for 10 minutes.

Scatter fresh herbs over, and stir in gently.

Serve:

  • As a side dish
  • With rice, and top with plain yogurt
  • Wrap in a flat bread

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