Roasted Eggplant and Vegetable Curry
Ingredients
Eggplants
- 4 small eggplants
Sweet potato
- 1 sweet potato
Chickpeas
- Chickpeas
Tomatoes
- 4 large tomatoes
Curry base
- 2 small onions
- 1 vegetable bouillon cube
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon garlic paste
- 1 tablespoon cilantro paste
- 1 teaspoon turmeric
- 1-2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon cumin powder
- 1/2 teaspoon cilantro powder
- 1 teaspoon ginger paste
- 3-4 coconut milk (optional)
Common seasonings
- Olive oil
- Salt
- Paprika
- Garlic powder
- Onion powder
- Lemon
Preparation
Cut eggplants into circular rounds and soak slices in a bowl with 3 tablespoons of salt for an hour
Rinse and pat dry the eggplant slices, then allow them to dry while preheating the oven to 375F
Sprinkle eggplant slices with salt, onion powder, garlic powder, and olive oil, then roast in the oven for 25 minutes, turning midway
Peel and cut sweet potato into cubes, sprinkle with olive oil, salt, onion powder, and garlic powder, then roast in the oven for 25 minutes
Season chickpeas with salt, paprika, olive oil, garlic powder, and onion powder, then roast in the oven for 25 minutes
Roast tomatoes at 375F for one hour, then peel the skin, remove as many seeds as possible, and blend with the juice of half a lemon
Curry method
Fry onions until golden brown
Add the remainder of the spices and ingredients
When fragrant, add in the tomato puree
Bring to a boil, remove bay leaves, and blend the mixture
Return the sauce to the pan, add in half a cup of water and coconut milk, stir to thicken, and adjust seasonings or water as desired
Add in the roasted eggplant, sweet potato, and chickpeas
Serve with naan and rice
