Eggplant Curry

“Raga” Indian eggplants
photo: CJ Shane

Eggplant is our featured veggie for October!

This lovely plant with its gray-green leaves and lavender blossoms comes in several varieties that produce eggplants in different shapes and colors. The most familiar are the large deep purple varieties known as aubergine in Europe. There’s also the Japanese elongated purple variety, Indian reddish-purple eggplants, and white eggplants that range in size from an egg to a tennis ball.

The first eggplants introduced to North America were the white varieties which lead to the name “egg” plant. Eggplants are tropical vegetables that thrive in the heat if they are helped with mulch and a weekly deep soaking. The plants are heavy producers that go until the first frost.

Eggplant Curry

¼ c. canola oil
1 tsp. mustard seeds
1 tsp. ground cumin
1 Tbls. minced garlic
1 onion sliced
3-4 cups of eggplant chopped into bite-sized chunks
1 serrano chili (remove seeds)
1 tsp coriander
1 can (14-15 oz) diced tomatoes
¼ cup water
¼ tsp. garam masala
1 tsp. salt
½ tsp. black pepper

Heat oil in a large skillet. Add mustard seeds and cumin until mustard seeds pop. Add sliced onions and minced garlic. Stir occasionally until onions are clear and begin to brown. Add eggplant and fry until skin begins to soften. Add chopped chili, coriander, diced tomatoes, water, garam masala, salt and pepper. Turn heat to medium low and cook until eggplant is soft and sauce thickens. Serve over rice.

Category: FOOD & DRINK, Nature