Healthy Indian Eggplant Curry
1 hour 15 minutes
- 1 large or 2-3 medium Indian Eggplant, roasted
- 2 tablespoons oil
- 1 tablespoon cumin seeds
- 2 tablespoons ginger, finely chopped
- 1 medium yellow onion, chopped
- 5-6 cloves garlic, minced
- 2 thai or habanero peppers, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 medium tomatoes, diced
- ½ cup fresh green peas
- ½ teaspoon salt
- 1 cup basmati rice
- Preheat the oven to 400 degrees.
- Cut the eggplant in half lengthwise. Drizzle some oil on a baking sheet and place the halves flesh-side down. Roast 40-50 minutes or until the skin is brown and pulling away from the flesh. The eggplant flesh should now be darker and appear wet.
- While Indian Eggplant roasts, prepare the basmati rice.
- Also, while the Indian Eggplant is in the oven, begin preparing the curry. Heat the oil to medium high and add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant, then reduce heat to medium and add the chopped onion. Sauté about 3 minutes before adding the garlic, thai pepper/habaneros, ground cumin, and turmeric. Cook until onion is translucent, about another 8 minutes.
- Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin off (it should come right off). Place the flesh in a blender and blend until smooth. Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook 5 minutes. Add the tomato and the green peas, cover and allow to cook another 5 – 8 minutes, stirring occasionally.
- Serve hot over the rice!