Curried Eggplant

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October 25, 2011 by Sara Kreidler

We received 2 eggplants in the CSA box last week.  Since it’s getting chilly out, I thought a spicy curry was in order.

Toby and I agreed, this one is a keeper. It’s a really simple weeknight recipe — start to finish, it took about a half hour to get this on the table – and it’s relatively healthy and very flavorful.

Adapted from Real Simple


  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 quart canned tomatoes, with their juices
  • 2 eggplants, quartered and chopped into ½ inch pieces
  • 2 teaspoons curry powder
  • Salt and pepper
  • 1 whole dried red chile (such as chile de arbol)
  • 1 can chickpeas, drained and rinsed
  • 10 basil leaves
  • Pita bread or naan
  • 2 cups cooked white rice
  • ½ cup plain greek yogurt


  1. Preheat oven to 350 degrees.
  2. Heat the oil in a large dutch oven over medium high flame.  Add the onion and cook until soft.
  3. Pour the tomatoes and their juices into a mixing bowl.  Using clean kitchen shears, cut up the tomatoes into chunks.
  4. Add the tomatoes and their juices, eggplant, curry powder, dried chile, salt and pepper to the dutch oven and stir well to combine.  Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.
  5. Wrap the pita bread or naan in aluminum foil and place in the oven to warm while the curry finishes cooking.
  6. Add the chickpeas and continue to simmer, partially covered, for 3 minutes. Remove dutch oven from heat and stir in the basil. Remove pita or naan from the oven.
  7. To serve, spoon curry over rice and top curry with a dollop of plain greek yogurt.  Serve with warm pita or naan.

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