Skip to toolbar

Curry Stuffed Eggplants

Jump to Recipe Print Recipe

 

Curry Stuffed Eggplants

This is a great vegetarian curry recipe that is packed with flavour and easy to put together. Delicious and very convenient especially when made in advance
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Main Dish, Side Dish
Cuisine: Vegetarian
Diet: Vegetarian
Difficulty: 2 - Not too tricky
Cookbook: Veg by Jamie Oliver
Servings: 6 servings
Calories: 336.5kcal
Author: The Cook

Equipment

  • Food Processor
  • Roasting Tray 35 x 25 x 2 cm (14 x 10 x 1")
  • Aluminium Foil

Ingredients

  • 1 onion
  • 4 cloves garlic
  • 4 cm knob ginger
  • ½ bunch fresh coriander (cilantro) leaves, torn
  • 2 fresh red chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon fenugreek seeds
  • 1 cup fresh curry leaves
  • 2 tablespoons peanut oil
  • 2 tablespoons (heaped) crunchy peanut butter
  • 1 tablespoon mango chutney
  • 2 tablespoons tamarind paste
  • 12 finger eggplant, (about 800g total)
  • 400 g can light coconut milk
  • 250 g cherry tomatoes, mixed colour if possible

Instructions

  • Preheat the oven to 190°C/170°C fan-forced (375°F ; Gas Mark 5).
  • Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseeded if you like less heat), and blitz to a fine paste.
  • Put the spices and curry leaves into a 35 x 25 x 2 cm (14 x 10 x 1") roasting tray on a low heat with 2 tablespoons oil and fry for 1 minute, or until smelling fragrant, stirring constantly.
  • Tip in the paste and cook for a further 5 minutes, or until softened, stirring regularly.
  • Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
  • Leaving them intact at the stalk, cut the eggplants into quarters lengthwise, rub and stuff them generously with all the paste, then arrange in the tray (if using regular eggplants, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
  • Place the tray on a medium heat and fry for 5 minutes, turning halfway.
  • Add the coconut milk. Roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
  • Cover with aluminium foil and cook for 40 minutes, or until thickened and reduced, removing the foil halfway through cooking.
  • To serve ; season and scatter over the torn coriander leaves. Recommended accompaniments included fluffy rice, poppadoms, plain yoghurt, and extra fresh chillies.
Rate & Comment on this this Recipe

Notes

Delicious and very convenient especially made in advance and reheated when you need it – just loosen with a splash of water, if needed

Nutrition

Serving: 1serving | Calories: 336.5kcal | Carbohydrates: 49.4g | Protein: 9.6g | Fat: 13.4g | Saturated Fat: 5.8g | Sodium: 99.7mg | Potassium: 1293.6mg | Fiber: 18.1g | Sugar: 23.7g | Vitamin A: 3476.5IU | Vitamin C: 1620.9mg | Calcium: 391.7mg | Iron: 2.8mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.