CURRIED EGGPLANT IN TOMATO SAUCE
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
Provided by Brian Holley
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pot and fry the onion till light golden colour.
- Add the spices, cook for 2 minutes.
- Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
- Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4
HARD BOILED EGGS IN CURRIED TOMATO SAUCE
Steps:
- Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.
EGGPLANT IN CURRY-COCONUT SAUCE
Steps:
- Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
- Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
- Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
- Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Yield: 1 1/2 cups
- Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
BROILED EGGPLANT WITH TOMATO SAUCE
Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.
Provided by morgainegeiser
Categories Vegetable
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pare and cut eggplant into 1/2 inch slices.
- Set oven control at broil and/or 550 degrees.
- Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
- Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
- In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.
Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5
BAKED EGGPLANT IN TOMATO SAUCE
Yield serves 6
Number Of Ingredients 9
Steps:
- Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
- Meanwhile, arrange a rack in the middle of the oven, and heat to 400°.
- Put the tomato sauce in a bowl, and stir in the olives, sliced peperoncini, capers, and basil. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Lay in half the eggplant slices in a single layer, overlapping a bit if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
- Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and the eggplant is caramelized on the edges yet tender and easily pierced with the tip of a knife.
- Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
ITALIAN EGGPLANT TOMATO BAKE
Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.
Provided by MBC
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
- Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
- Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g
CURRIED EGGPLANT (AUBERGINE) IN TOMATOES
These stuffed tomatoes are a tasty and colorful accompaniment to a special pot roast, a simple romaine salad and slices of good homemade herb bread.
Provided by superbuna
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut thin slice off top of each tomato and scoop out insides, leaving 1/4" shell.
- Saute onion in butter.
- Add tomato pulp and simmer until pulp is softened.
- Peel eggplant and dice into 1/4" cubes and add to pulp mixture.
- Season with salt, oregano, curry powder,thyme and black pepper.
- Taste, and adjust seasoning if necessary.
- Cook, stirring gently, until eggplant is tender and sauce is thickened.
- Salt tomato cups, fill with hot mixture.
- Place in baking pan or casserole and top with buttered breadcrumbs.
- Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
Nutrition Facts : Calories 101.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 514.5, Carbohydrate 16.1, Fiber 4.7, Sugar 6.1, Protein 3
TOFU-ROASTED TOMATO-CURRIED EGGPLANT DIP/SPREAD
My contribution to RSC4. Nummy. My version of Baba Ganoush. Yeah, there's a lot of "add and process again" steps, but it's to ensure that everything gets blended and evenly incorporated.
Provided by nomnom
Categories Spreads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450*F.
- Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
- Sprinkle both sides evenly with powder and peppers.
- Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.
- Remove and let cool.
- Place eggplant in food processor and process.
- then add tomato and puree.
- then add garlic cloves and peppers.
- Process.
- Add tofu.
- Process again.
- Then add water and soy sauce.
- Process.
- Adjust seasonings to taste, if desired.
- Serve with pita chips, crudites (veggies), or crusty bread.
Nutrition Facts : Calories 32.1, Fat 0.6, SaturatedFat 0.1, Sodium 171.8, Carbohydrate 6.3, Fiber 3, Sugar 2.4, Protein 1.8
EMILY'S SUPER EGGPLANT SAUCE
This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.
Provided by DIZTHEWONDERKID
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
- When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g
More about "curried eggplant in tomato sauce recipes"
CURRIED EGGPLANT WITH TOMATOES AND BASIL RECIPE
From realsimple.com
5/5 Total Time 25 minsServings 4Calories 339 per serving
- In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
- Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
- Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
EGGPLANT AND TOMATO CURRY - COOK WITH WHAT YOU HAVE
From cookwithwhatyouhave.com
Estimated Reading Time 3 mins
CHARRED EGGPLANT WITH SPICY TOMATO SAUCE AND PEANUTS
From bonappetit.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.com
EGGPLANT IN TOMATO SAUCE - RECIPE - FINECOOKING
From finecooking.com
CURRIED EGGPLANT AND CHICKPEAS - THE CRAVEABLE KITCHEN
From thecraveablekitchen.com
STEWED EGGPLANT IN TOMATO SAUCE WITH PORK (ROMANIAN DISH)
From timefordelish.com
EGGPLANT IN TOMATO SAUCE - EAT SOMETHING VEGAN
From eatsomethingvegan.com
FRIED EGGPLANT WITH SPANISH TOMATO SAUCE | IRRESISTIBLE …
From spainonafork.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM
From pinterest.co.uk
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
EGGPLANT, TOMATO AND GREEN ONION CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED EGGPLANT IN TOMATO SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
PAN-FRIED EGGPLANT WITH TOMATO SAUCE - COOKING WITH MAMMA C
From cookingwithmammac.com
DELICIOUS TOMATO AND EGGPLANT CURRY - THE NOURISHING GOURMET
From thenourishinggourmet.com
EGGPLANTS IN TOMATO GARLIC SAUCE [VEGAN, GRAIN-FREE]
From onegreenplanet.org
CRISPY EGGPLANT WITH TOMATO SAUCE (20 MINUTES RECIPE) - MARISHFUL
From marishful.com
MEDITERRANEAN ROASTED EGGPLANT WITH TOMATO SAUCE | MYPLATE
From myplate.gov
ROASTED EGGPLANT AND TOMATO SAUCE STACKS - DIETHOOD
From diethood.com
BAKED EGGPLANT WITH TOMATOES - REAL GREEK RECIPES
From realgreekrecipes.com
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY | RECIPETIN EATS
From recipetineats.com
EGGPLANT & CHICKEN TOMATO CURRY RECIPE – RECIPE SAUCE
From recipesauce.netlify.app
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM
From pinterest.nz
STEWED EGGPLANT IN TOMATO SAUCE (INSTANT POT) - KATIE'S CONSCIOUS …
From katiesconsciouskitchen.com
EGGPLANT TOMATO SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM
From pinterest.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM
From pinterest.com
THE BEST ROASTED EGGPLANT WITH TOMATO SAUCE - SIP AND FEAST
From sipandfeast.com
VEGETARIAN EGGPLANT AND TOMATO SAUCE - SKINNYTASTE
From skinnytaste.com
MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER RECIPES
From minimalistbaker.com
FRIED EGGPLANT WITH TOMATO SAUCE (Μελιτζάνες ... - MIA KOUPPA
From miakouppa.com
SLOW COOKER CURRIED EGGPLANT AND ZUCCHINI - EATING BIRD FOOD
From eatingbirdfood.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #side-dishes #vegetables #asian #indian #dietary #low-sodium #low-calorie #low-carb #low-in-something
You'll also love