Spicy Eggplant Curry
Ingredients
- 3 eggplants
- 2 pinches of chili flakes
- Good amount of olive oil
- Salt and pepper
- 4 garlic cloves
- Thumb-sized piece of ginger
- 2 handfuls of parsley
- 3 big tomatoes
- 2 tablespoons of maple syrup
- 1 lime
- 2 teaspoons of paprika powder
- 2 teaspoons of turmeric
- 1 teaspoon of cumin
- 1 tablespoon of vegetable broth mixed with 1 cup of water
- Bread, rice, or potatoes (for serving)
Preparation
Preheat the oven to 200 degrees Celsius.
Chop the eggplants into cubes.
Add the chopped eggplants to a baking tin.
Chop the tomatoes and add them on top of the eggplants.
Chop the ginger and garlic into tiny pieces and mix them with the vegetables.
Sprinkle chili flakes, salt, pepper, paprika powder, turmeric, and cumin on top of the vegetables.
Mix vegetable broth, maple syrup, and water together, then spread the mixture on top of the vegetables.
Chop up the parsley and mix half of it with the vegetables.
Bake the curry in the preheated oven for at least one hour or more.
Prepare potatoes, rice, or bread as desired for serving.
Serve the curry with a good amount of lime juice and garnish with the remaining parsley.