Baked Eggplant Curry | How to make Baked Eggplant Curry

By Mehak Joshi  |  16th Dec 2015  |  
5.0 from 2 reviews Rate It!
  • Baked Eggplant Curry, How to make Baked Eggplant Curry
Baked Eggplant Curryby Mehak Joshi
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    8

    People

79

2





About Baked Eggplant Curry

This Italian curry is inspired by a fusion of my pasta recipes and my mother's Indian curries. My husband loves this curry with rice, flat bread and even boiled pasta.

Baked Eggplant Curry is one dish which makes its accompaniments tastier. With the right mix of flavours, Baked Eggplant Curry has always been everyone's favourite. This recipe by Mehak Joshi is the perfect one to try at home for your family. The Baked Eggplant Curry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Baked Eggplant Curry is 20 minutes and the time taken for cooking is 50 minutes. This is recipe of Baked Eggplant Curry is perfect to serve 8 people. Baked Eggplant Curry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Baked Eggplant Curry. So do try it next time and share your experience of cooking Baked Eggplant Curry by commenting on this page below!

Baked Eggplant Curry

Ingredients to make Baked Eggplant Curry

  • 6 white Eggplants
  • 1 medium Potato (boiled)
  • 4 medium Tomatoes
  • 2 large Onions
  • 6 cloves of Garlic
  • 1 inch Ginger
  • 1/4 cup Rice (boiled)
  • 3 green Chilies
  • 1 teaspoon Sugar
  • 2 tablespoon Basil leaves
  • 1 teaspoon Oregano
  • 1 tablespoon Bread Crumbs
  • 1 teaspoon Pepper
  • 1 tablespoon Olive Oil
  • Coriander and olives for garnishing

How to make Baked Eggplant Curry

  1. Boil the eggplants (with stems) until firm. Keep aside to cool.
  2. Finely chop the tomatoes, Onions, Green Chilies and Basil leaves. Mince the ginger and garlic together.
  3. Cut the eggplants in halves - length wise. Take the pulp out with help of a spoon. Keep the pulp aside in a mixing bowl.
  4. In a mixing bowl, add boiled potato and rice along with the eggplant pulp.
  5. Add half of the ginger-garlic mince, half of the basil, half of the green chilies, some oregano, pepper and salt to the mixture. Lastly add the bread crumbs.
  6. Fill this mixture in every half of the eggplant. In a large non sticky pan, add 1/2 tablespoon of olive oil. Add chopped onions, ginger-garlic mince and saute until the onions are golden and translucent.
  7. Add chopped tomatoes, salt, pepper, oregano, chilies and basil. Simmer this on low heat until tomatoes are cooked evenly and attain a sauce like consistency.
  8. While cooking preheat the oven for 10 minutes on 180 Degree Celsius.
  9. Arrange the filled eggplants in greased a oven proof container, carefully as they will be very soft and easily breakable.
  10. Pour the cooked sauce on the top. Evenly spread olives and coriander over the top. Sprinkle a pinch of oregano and pepper.
  11. Bake for 15-20 minutes on 170 degree Celsius. Until the sauce is bubbling from the sides. Serve hot.

Reviews for Baked Eggplant Curry (2)

Hinal Baria2 years ago

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Sujata Limbu2 years ago

Wow! Looks amazing :D
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