There’s something magical about the way aubergines, also known as eggplants, transform when slow-roasted to buttery perfection. In this exquisite recipe, we take these humble vegetables and turn them into a rich, aromatic curry that will tantalize your taste buds and warm your soul.
Ingredients:
– 2 large eggplants
– 3 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Fresh cilantro leaves for garnish
Source: www.piquantpost.com
Instructions:
- Preheat your oven to 375°F (190°C).
- 2Wash the eggplants and poke them all over with a fork. This will help them cook evenly and absorb the flavors.
- Place the eggplants directly on the oven rack and roast for about 45 minutes or until they are completely soft and the skin is charred.
- Remove the eggplants from the oven and allow them to cool slightly. Then, peel off the charred skin and chop the roasted flesh.
Set aside. - In a large skillet, melt the butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions, garlic, and grated ginger. Sauté until the onions turn translucent and aromatic.
- Stir in the chopped tomatoes and cook until they become soft and blend into a sauce.
- Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a couple of minutes until the spices release their fragrances.
- Now, add the roasted eggplant flesh to the skillet. Mix everything together and let it simmer for about 10-15 minutes. This allows the flavors to meld beautifully.
- Taste and adjust the seasoning if needed. If you prefer a smoother consistency, you can use an immersion blender to puree the curry.
- Once your slow-roasted butter eggplant curry has reached your desired consistency, garnish it with fresh cilantro leaves.
Serve your Slow-Roasted Butter Eggplant Curry hot with steamed rice or naan bread. This dish is a true celebration of flavors and is sure to become a favorite in your culinary repertoire. Enjoy!
