Eggplant Curry
  • 1/2 cup vegetable oil
  • 2 teaspoon mustard seeds
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 ½ tablespoon curry powder (I used spicy curry powder)
  • ¼ teaspoon cayenne
  • 1/2 cup chopped onions
  • 2 cloves minced garlic
  • 1 minced jalapeno pepper
  • 1-2 medium eggplant (about 1 1/2 pounds), peeled and cut in 1/2-inch cubes (no need to salt and drain)
  • 1 teaspoon salt
  • 2 large tomatoes, chopped (I had one small fresh tomato on hand, so added 3 canned whole tomatoes to that to approximate 2 large tomatoes)
  • handful torn fresh cilantro leaves
  • plain yogurt to serve alongside
  1. Heat the oil in a large saute pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Add the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds until fragrant. Add the onions and cook for 1 minute. Add the garlic, curry powder, and jalapeno and cook for 30 seconds, stirring. Add the eggplant and salt cook until soft, about 5-10 minutes. Add the tomatoes and cook over medium-low until thickened, 10 to 15 minutes. Add the cilantro and stir well. Season, to taste, and serve hot over cooked rice with yogurt to top it.
This was adapted from an Emeril recipe