Eggplants with curry are a tasty and flavorful side dish, easy to prepare in a few minutes and then into the oven. Prepared this way, eggplants are a great side dish for meat mains, but if you want to use them in an original way, try them as a pasta sauce! Now let’s see how to cook eggplants easily and deliciously!
Other recipes with eggplants:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Eggplants with Curry
- 1.76 lbs black oval eggplants (weighed already cleaned)
- 5.3 oz black olives in brine (pitted, weighed drained)
- 3 tablespoons curry (powdered)
- 1 glass water
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper (freshly ground)
Useful Tools
- Cutting Board
- Knife
- Baking Pan
- Wooden Spoon
- Food Scale
- 1 Glass
- Spoon
Preparation of Eggplants with Curry
Clean the eggplants from waste parts, wash and dry them well, cut them first into thick slices, then each slice into strips about 0.79 inches wide, and finally cut into large chunks, place in the baking pan.
Drain the olives from the brine and add them to the pan.
In a glass pour the water, salt, pepper, oil, and curry and mix well with a spoon, pour over the eggplants and mix uniformly with the wooden spoon.
Preheat the oven to 482°F, and when it is hot, bake the eggplants with curry, cook for 35/40 minutes stirring occasionally, once cooked take out and enjoy these eggplants, they are delicious both hot and cold!
Notes
You can substitute black olives with green olives.
Once the eggplants with curry are cooked and cold, you can blend them to get a perfect cream to spread on crostini!
You can add a pinch of chili pepper.
