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Tomato and eggplant curry

We might be without a kitchen right now, but we do have several containers in the freezer that provide some easily zappable meals. One of these is a tomato and eggplant curry, a sweet reminder of the past summer — especially nice during this recent bout of cold and wet.

tomato & eggplant curry

Adapted from Curries Without Worries, by Sudha Koul.


  • 2 1/2 pounds eggplants, sliced into 1/2-inch thick discs
  • olive oil, or garlic-infused olive oil
  • 2 onions, diced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon mustard seed
  • 2 1/2 pounds tomatoes, roughly chopped
  • 1 inch ginger root, grated
  • 1 to 3 paprika chile peppers (fresh or dried), chopped; substitute with serranos (perhaps fewer since they’re hotter than paprikas), plus 1 teaspoon dried sweet paprika.
  • 1 tablespoon dried curry leaves
  • salt, to taste
  • (optional) chopped cilantro and yogurt, to garnish


  1. Preheat oven to 400ºF degrees. In a large bowl, toss the eggplant slices with 2 to 3 tablespoons of the olive oil until lightly coated. Arrange the slices in single layer on a non-stick baking pan, and bake until golden brown and softened. This takes about 20 to 35 minutes, depending on your oven; in the middle of this period, flip the slices so the other side also browns.
  2. While the eggplants bake, sauté the onions in 1 to 2 tablespoons of olive oil in a large pot, over medium high heat until translucent.
  3. Stir the turmeric, coriander, cumin and mustard seed into the onions until they become fragrant. Then stir in the tomatoes, ginger, chiles and curry leaves. Bring to a simmer covered, and set the heat to medium low.
  4. When the eggplants are done, stir them into the pot. Keep covered and simmering, but over low heat, for about 20 to 30 more minutes. In the middle of this period, salt to taste.
  5. Serve with chopped cilantro and yogurt, if you want. Basmati rice goes well with this dish, as you could imagine.

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