Eggplant curry

Adapted from Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world.


  • Two 1-pound eggplants
  • 3 tablespoons of oil
  • 1/2 teaspoon black mustard seeds (can be found at Indian grocery store, or in a pinch you could use yellow mustard seeds, which you can get at most grocery stores)
  • 1 bunch scallions, chopped
  • 4 ounces button mushrooms, cut into thirds
  • 2 garlic cloves, diced
  • 1 poblano pepper, chopped into very small pieces (if you want it spicier, you could use a chili pepper)
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground tumeric
  • One 14-ounce can of chopped tomatoes
  • 1 tablespoon fresh cilantro, chopped, plus some to garnish


>>Preheat oven to 400 degrees

1) Brush the skin of the eggplants with 1 tablespoon of oil. Prick both eggplants all over with a fork. Bake for 40-45 minutes, or until the eggplant is very soft. (I baked mine for 35 minutes and it appeared soft on the outside, but the inside wasn’t gooey enough.)*

2) While the eggplants are baking, heat 2 tablespoons of oil in a large pot. Saute the mustard seeds for two minutes, or until they begin sputtering/”popping.”

3) Add the scallions, mushrooms, garlic, and chili pepper. Cook for five minutes.

4) Add all of the spices: the chili powder, cumin, coriander, and tumeric. Cook for three minutes.

5) Add the tomatoes and simmer for five minutes.

6) When the eggplants are ready, cut each eggplant in half lengthwise. Let them cool a little bit–they will be HOT! Scoop out the softened insides into a bowl and mash them with a fork. If there are any large pieces that can’t be mashed with your fork, cut up with a knife.

7) Add the mashed eggplant and chopped cilantro into the pot.

8) Bring to a boil and simmer for five minutes. The curry should thicken.

9) Serve with fresh cilantro on top.

*Another option is to wrap the eggplants in tinfoil and bake for an hour.

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