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Eggplant Curry Recipe
Eggs are a great vegetarian alternative for meats. What do you think of this spiced quail egg and eggplant curry recipe for dinner tonight?
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories per serving 380 kcal
Ingredients
- 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
Instructions
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Dice the fresh eggplant up into large bits and place them on an oven tray.
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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.
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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.
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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.
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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.
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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.
