Curry eggplants are a tasty and flavorful side dish, easy to prepare in a few minutes and then into the oven. Eggplants prepared this way are an excellent side for meat main courses but if you want to use them in an original way, try them as a pasta dressing! And now let’s see how to cook eggplants easily and deliciously!
Other eggplant recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Curry Eggplants
- 1.76 lbs black oval eggplants (weighed already cleaned)
- 5.3 oz black olives in brine (pitted, weighed drained)
- 3 tablespoons curry (powder)
- 1 cup water
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper (freshly ground)
Useful Tools
- Cutting Board
- Knife
- Baking Tray
- Wooden Spoon
- Food Scale
- 1 Glass
- Spoon
Preparation of Curry Eggplants
Clean the eggplants of any waste parts, wash and dry them well, cut them first into thick slices, then each slice into 0.8 inch wide strips, and finally cut into chunks, place in the baking tray.
Drain the olives from the brine and add them to the tray.
In a glass, pour the water, salt, pepper, oil, and curry, and mix well with a spoon, pour over the eggplants, and mix evenly with the wooden spoon.
Heat the oven to 482°F and when it is hot, bake the curry eggplants, cook for 35/40 minutes, stirring occasionally, once cooked, remove from the oven and enjoy these eggplants, they are delicious both hot and cold!
Notes
You can replace black olives with green olives.
Once the curry eggplants are cooked and cold, you can blend them to obtain a perfect cream to spread on crostini!
You can add a pinch of chili pepper.
