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Eggplant Tomato Curry

Updated: Oct 13, 2020

Eggplant Curry by einSteinLyon

Indian cooking offers numerous dishes with aubergines as well. This one is definitely a recipe that is easy to prepare and still very tasty. Ingredients 6 tbsp peanut oil ¼ tsp. chili 1 tbsp Harissa 2 large diced aubergines 2 large chopped onions 2 tbsp grated ginger 4 crushed garlic cloves 4 large very ripe tomatoes diced ½ tsp curcuma 1 tsp ground coriander ½ bunch fresh coriander chopped 2 tsp. tomato paste 1 tsp sugar ½ very finely chopped salt lemon approx. 150 ml hot water 1,5 tsp. salt 2 - 3 tbsp. Greek yoghurt Dice the aubergines and mix with the salt. Leave to stand in a bowl. Meanwhile fry the onions in the oil for about 8 minutes. Add chili, ginger and garlic and cook for two minutes. Add Harissa and add tomato concentrate with sugar. Caramelise for 1 minute, stir-fry the eggplants while stirring for 4 minutes. Add tomatoes, cover and cook for 10 minutes. Add the remaining ingredients without the yoghurt and simmer for 20 - 25 minutes, stirring several times. At the end of the cooking time, fold in l Greek yoghurt. Serve with rice, butter curry potatoes or naan bread.

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