A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
289 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
Step 3
Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
Step 4
Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
Step 5
Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
Step 6
Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.
Ingredients
salt to taste
1 tomato, chopped
2 medium onions, thinly sliced
1 medium eggplant
2 tablespoons vegetable oil, or more as needed
½ teaspoon red chile powder
8 cloves garlic, peeled, or more to taste
2 tablespoons plain yogurt, room temperature
2 Indian thin green chile peppers, sliced lenghwise
