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Traca, the Baked Eggplant Curry was just about the best eggplant dish ever, and I don't like curry

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Joined: Sep 12, 2011


Posted to Thread #20607 at 6:57 pm on Oct 5, 2011

at least not any kind of curry powder, but this dish has you add your own spices. It was wonderful! My DH is part Italian and loves his eggplant parm----but he thinks this was even better. I served it with maple mustard glazed pork and chicken, but it would be better served with a very plain grilled meat---the highly flavored dishes kinda competed. the meat glaze was so good too---I used Birch Syrup instead of Maple.

Baked Eggplant Curry With Chickpeas
Mark Bittman
2 pounds sliced eggplant
Flour(I seasoned mine with salt/pepper)
Olive oil
2 cups chopped tomatoes
1 tablespoon minced ginger
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 tablespoon butter
2 cups cooked chickpeas
1/2 cup cilantro leaves.
1. Dredge eggplant in flour, then brown in batches on both sides in olive oil; remove from pan.
2. Cook ginger, coriander, cumin, mustard seeds, cayenne and tumeric in butter until fragrant.(I added a small onion, sliced, to the butter first and sautéed till soft, then added the spices. The onions were wonderful in this)
3. Add tomatoes; cook until thick. (I used canned diced tomatoes)
4. Layer eggplant in a 9-inch baking pan with the tomato mixture and chickpeas. (I sprinkled on a bit of shredded cheese)
5. Bake at 375 until bubbly. (Sprinkle with

Mustard and Maple Glaze

2T oil
2T maple syrup
2T dijon mustard
1T grainy mustard
1/4 tsp salt and pepper
1T minced parsley
Mix well and baste pork chops or chicken while baking or grilling. (we liked it best on the pork chops)

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