Eggplant curry, to serve with couscous, is a simple and tasty dish, bringing to the table super creamy eggplants with my indispensable coconut milk. Simple and fast to prepare, like chickpea curry, I’m sure it will win you over. In addition to couscous, you can accompany it with good basmati rice and maybe some delicious lentil meatloaf.
Let’s get to work and prepare the eggplant curry together.
OTHER RECIPES WITH EGGPLANTS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the eggplant curry
- 2 eggplants
- 2 cloves garlic
- 1 onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoon curry
- 1 teaspoon chili powder
- to taste fresh ginger
- to taste salt
- 1 tablespoon chopped parsley
- 14 oz coconut milk (in can)
- 1.5 cups couscous
- 1.75 cups water
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste grated ginger
Tools
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- Skillet
Steps for preparing the eggplant curry
First, cut the washed eggplants into cubes. Then coarsely chop the onion. In a skillet, pour the oil and add salt and onion. When they start to sizzle, add the eggplants, salt, and cook, covering with a lid, on low heat until they become soft.
Add the canned coconut milk, curry, chili powder, grated ginger to the eggplants and cook the eggplants while stirring well. Only at the end of cooking, off the heat, add the chopped parsley. Remember to remove the garlic.
Prepare the couscous following the package instructions. I add boiling water, salt, oil, and grated ginger to the semolina. Cover with the lid and let it rest for about ten minutes. Serve the eggplants with the couscous.
Storage
You can store the dish in the fridge for a couple of days.
