Baked Eggplant Curry | How to make Baked Eggplant Curry

2 reviews
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ByMehak Joshi
Created on 16th Dec 2015
  • Baked Eggplant Curry, How to make Baked Eggplant Curry
Baked Eggplant Curryby Mehak Joshi
  • Baked Eggplant Curry | How to make Baked Eggplant Curry (27 likes)

  • 2 reviews
    Rate It!
  • By Mehak Joshi
    Created on 16th Dec 2015

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 a delicious dish which is liked by the people of every age group. Baked Eggplant Curry by Mehak Joshi is a step by step process which is best to understand for the beginners. Baked Eggplant Curry is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Baked Eggplant Curry takes 20 minute for the preparation and 50 minute for cooking. The aroma of this Baked Eggplant Curry make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Baked Eggplant Curry will be the best option for you. The flavor of Baked Eggplant Curry is unforgettable and you will enjoy each and every bite of this. Try this Baked Eggplant Curry at your weekends and impress your family and friends.

  • Prep Time20mins
  • Cook Time50mins
  • Serves8People
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

Sujata Limbu2 years ago
Wow! Looks amazing :D

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