It is time for a lush eggplant curry! Eggs are such a great alternative if you are looking for a vegetarian dinner because they are a great substitute for the classic proteins and meat. So that do you think of this spiced quail egg and eggplant curry recipe for dinner tonight then?
It is curry night!
And we are making not just any curry.
Quail Eggs
I had this bunch of boiled quail eggs I normally wanted to turn into an appetizer with soy sauce.
But this lonely eggplant in my vegetable basket really needed to be prepped and cooked. So that is why I decided to make this Middle Eastern spiced eggplant curry from scratch with boiled quail eggs instead of chicken or beef.
Easy Eggplant Curry Recipe with Quail Eggs
If you don’t have any quail eggs to work with, then everyday boiled chicken eggs will also taste great in this eggplant curry because flavor wise it is just the same. Count one to two chicken eggs per persons, depending on how large your appetite is.
I added 6 quail eggs per person to the recipe below. Watch here how to peel quail eggs properly!
No eggs at all in your pantry?
Then replace the eggs by cooked potatoes!
Potatoes
And I am pretty sure that there are some vegan alternatives for the yogurt if you want to make this eggplant curry totally vegan but that is not a familiar hunting ground for me. Serve this curry with boiled rice.
You can find the KitchenAid Cook Processor recipe for this eggplant curry with quail eggs below the first recipe then!
Enjoy!
Easy Eggplant Curry Recipe with Quail Eggs
Eggs are a great vegetarian alternative for meats. What do you think of this spiced quail egg and eggplant curry recipe for dinner tonight?
- 12 quail eggs hard-boiled and peeled
- 1 small onion
- 4 garlic cloves
- 1- inch fresh ginger (2,5 cm)
- 1 small fresh tomato
- 4 tbsp unsweetened yogurt
- 1 tsp tomato paste
- 1 small fresh eggplant
- 2 cups vegetable stock (480 ml)
- ½ tsp paprika powder
- ½ tsp ground cumin
- 2 bay leaves
- ½ tsp nutmeg (ground)
- ½ tsp garam masala
- 3 tbsp vegetable oil
- ½ tsp curcuma powder
- a handful fresh mint chopped
- a handful fresh cilantro chopped
- salt
- Dice the fresh eggplant up into large bits and place them on an oven tray.
- Grill the eggplant under a hot grill for 10 minutes. Halfway through cooking time, stir the eggplant. Don't burn it. Add the eggs to a bowl. Sprinkle with a pinch of the cumin, garam masala, smoked paprika, curcuma, nutmeg and salt.
- Stir the eggs and put them aside until needed later. Finely chop the onion, garlic, tomato and fresh ginger. Add all this to a large pan with the vegetable oil.
- Place the pan over medium-high heat and stir fry the vegetables for 5 minutes. Then add the grilled eggplant together with the bay leaves, tomato paste, the rest of the cumin, curcuma, garam masala, smoked paprika, nutmeg, the vegetable stock and some pepper.
- Stir well, put a lid on the pan and bring the ingredients to a good simmer for 10 minutes. Add the peeled quail eggs, the yogurt and the chopped mint and cilantro.
- Stir the curry well and lower the heat. Let the curry simmer for 5 minutes. Check the seasoning and add extra pepper, salt or spices to taste if necessary. Scoop the the eggplant curry into bowls and serve.
Easy Eggplant Curry – KitchenAid Cook Processor Recipe
Eggs are a great alternative if you want a wholesome vegetarian dinner.
I had this bunch of boiled quail eggs I normally wanted to make into an appetizer with soy sauce.
But then this eggplant really needed to be prepared and that is when I decided to turn it into this Middle Eastern spiced eggplant curry with the quail eggs instead of adding meat.
Make sure you adjust the speed of the StirAssist once you have added the boiled quail eggs or they might break open and crumble.
Another perfect dinner to prepare in the KitchenAid Cook Processor!
Serve this curry with boiled rice or pilau rice.
Enjoy!
Easy Eggplant Curry Recipe with Quail Eggs
Eggs are a great vegetarian alternative for meats. What do you think of this spiced quail egg and eggplant curry recipe for dinner tonight?
- 12 quail eggs hard-boiled and peeled
- 2 cups vegetable stock (480 ml)
- 1 small onion chopped roughly
- 4 garlic cloves chopped roughly
- 1- inch fresh ginger (2,5 cm), peeled
- 1 small fresh tomato diced
- 4 tbsp unsweetened yogurt
- 1 tsp tomato paste
- 1 large fresh eggplant diced
- ½ tsp paprika powder
- ½ tsp ground cumin
- 2 bay leaves
- ½ tsp nutmeg (ground)
- ½ tsp garam masala
- 3 tbsp vegetable oil
- ½ tsp curcuma powder
- a handful fresh mint and cilantro, chopped
- salt
- Place the diced eggplant on an oven tray.
- Grill it for 10 minutes. Then add the eggs and a pinch of cumin, garam masala, smoked paprika, curcuma, nutmeg and salt to a bowl.
- Stir and put it aside until needed later. Add the chopped onion, garlic, diced tomato and peeled ginger to the bowl of the Cook Processor fitted with the MultiBlade.
- Close the bowl and press Pulse for 10 seconds. Then remove the MultiBlade and replace it with the StirAssist. Add the vegetable oil.
- Close the bowl and select STEW P7. Press Start to activate Step 1. After that add the grilled eggplant, bay leaves, tomato paste, the remaining cumin, curcuma, garam masala, smoked paprika, nutmeg, vegetable stock and a dash of pepper.
- Close the bowl and press Start to activate Step 2. After that add the quail eggs, yogurt and chopped mint and cilantro.
- Close the bowl and press Start to activate Step 3. Reduce the speed to 1 (or the eggs might break). In the end press Cancel to exit the keep warm mode. Check the seasoning of the curry and add extra pepper, salt or spices to taste. Scoop the the eggplant curry into bowls and serve.
Easy Kofta Eggplant Curry
I love cooking with eggplant!
How about you?
The hubs isn’t all that fond eggplant, so I always try to come up with eggplant dishes that he will like.
So I thought this kofta and eggplant curry recipe would taste just great with a bunch of Eastern spices and the yogurt sauce.
Yogurt
Boy was I right then.
Definitely a winner!
I call it Eastern because it is not quite a pure Indian dish. I just played around with some great flavors. That ground cinnamon and madras curry combo is heavenly.
Enjoy!
Easy Kofta Eggplant Curry Recipe
Kofta and eggplant curry with a bunch of Eastern spices and yogurt!
- 10,5 oz ground beef (300 g)
- 1 small onion
- 2 medium garlic cloves
- 1 tsp garlic paste
- 1 small fresh eggplant diced
- 2 tbsp fresh ginger grated
- 1 tbsp madras curry powder
- 1 tsp ground cinnamon
- 2 tsp tomato paste
- 1 tsp cumin seeds
- 1 bay leaf
- 2 tbsp unsweetened yogurt
- a handful fresh mint chopped
- vegetable oil
- nutmeg
- pepper
- salt
- Transfer the beef to a mixing bowl. Season with the garlic paste and a sprinkle of pepper, nutmeg and salt. Then add half of the cinnamon, a teaspoon of madras curry and a teaspoon of grated ginger.
- Knead the mince. Then taste a bit of the mince and add extra pepper or salt to taste. Then roll the beef mince into balls, each 1 oz (30 g) in weight. You should have 8 meatballs.
- Then pour a little vegetable oil in a non-stick pan and place it over medium-high heat. Once the oil is hot, add the meatballs.
- Bake them on all sides until golden for 6 minutes.
- Transfer the baked meatballs to a plate and cover with tinfoil. Peel and chop the onion and garlic cloves. Add them to the hot pan (don’t remove the burnt bits from the meatballs - this will give extra flavor to your sauce).
- Gently cook the onion and garlic over medium heat for 5 minutes until lightly browned. Then dice the eggplant up and add it to the pan.
- Stir well, add a little water and cook the eggplant and onion for 5 minutes. Then add the bay leaf, tomato paste, the rest of the grated ginger, cinnamon, madras curry and the cumin seeds. Season with a pinch of pepper, nutmeg and salt.
- Stir the eggplant well and add ½ cup (120 ml) of water to the pan. Bring this to a good boil and simmer the eggplant sauce 7 minutes until soft. Then add the browned meatballs.
- Stir and cook for 8 minutes until the meatballs are cooked through. Add extra water if necessary. In the end add the yogurt and half of the chopped mint.
- Then check the seasoning. Add extra pepper or salt to taste. Scoop the eggplant curry and meatballs onto plates. Sprinkle with chopped mint. Serve hot.
Easy Thai Stir Fried Eggplant
Oh here is a totally different eggplant dish then.
Not one with Eastern spices in it, but Asian flavors for a change!
This Thai stir fried eggplant is a great dish to prepare if you are just starting to learn to cook Thai. The marinade that I add to the crunch stir fried eggplant contains a bunch of ingredients that you almost always use in Thai food.
You could call it the starters kit for Thai cooking at home.
Main Flavors
And then I am talking about fresh ginger, garlic, fish sauce, soy sauce, oyster sauce, sugar, lemon or lime juice and fresh mint.
And sugar of course!
Keep the eggplant al dente because that crunch also adds a lot of texture to this stir fry. You don’t want to end up with mushy cooked eggplant.
Enjoy!
Easy Thai Stir Fried Eggplant Recipe
- 1 large fresh eggplant
- 1 tbsp fresh ginger grated
- ½ tsp garlic paste
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 2 tsp oyster sauce
- ½ tsp caster sugar or palm sugar
- 1 tsp lemon juice or lime juice
- 1 tbsp vegetable oil
- a handful fresh mint chopped
- Rinse the fresh eggplant and trim it. Dice the eggplant into bite-size cubes.
- In a glass combine the fish sauce, the lemon or lime juice, the sugar, the oyster sauce, the soy sauce and 3 tablespoons of water.
- Then stir the marinade well and put it aside until needed later. Pour the vegetable oil in a large non-stick pan. Add the garlic paste and the freshly grated ginger.
- Place the pan over high heat and then quickly stir fry the garlic paste and ginger for about 30 seconds. Then add the freshly diced eggplant.
- Stir fry the eggplant for 4 minutes until it starts to soften a little. Then turn the heat lower to medium and add the soy sauce mixture.
- Stir all the ingredients well. Cook the eggplant for 3 minutes. It should be warmed through but still quite crunchy, not soft or soggy. Then check the seasoning and add extra fish sauce, lemon juice or soy sauce to taste if necessary. Stir in the freshly chopped mint.
- Then transfer the stir fried eggplant to a serving bowl and serve hot.
