Just because I eat Paleo doesn’t mean I eat meat breakfast, lunch and dinner. Believe it or not, it was only about 2 years ago that I was a vegetarian for quite some time!
Eating less meat is a fantastic way to reduce your impact on the environment and gives your digestive system a bit of a break (meat is super hard to break down). If you’re keen to give vegetarianism a try, even just for one night, why not try this delicious Indian eggplant curry. It’s super easy to make but packed with tasty flavour.
Eggplant is one of my favourite vegetables. It’s delicate flavour lends well to anything you cook with it, as it absorbs all the flavours you add to it. When cooked with moisture, it becomes silky and smooth, almost gelatinous. Traditionally this curry would be served with rice, but to paleo-fy it try cauliflower rice or some paleo naan breads to mop up all that flavour.
Brinjal (Eggplant) Curry
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
600 g eggplants (aka Aubergine)
2 tablespoons salt
3 tablespoons ghee (or coconut oil)
2 teaspoons whole mustard seeds
2 cups (1 medium onion) sliced onion (slice each half-onion thinly, making half-moon shapes)
2 teaspoons ginger (grated or paste)
4 garlic cloves, chopped finely
1/2-1 teaspoon cayenne pepper (depending on taste)
1 & 1/2 teaspoon turmeric
1 & 1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 cup water
4 teaspoons tomato paste
2 tablespoons lemon juice
1 teaspoon salt
- Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
- Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won’t be overly salty. Leave for at least 30 minutes.
- Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
Thermomix: Heat the ghee on Varoma/1 min/speed 1. Then add mustard seeds, Varoma/30 seconds/speed 1 or until popping can be heard. Then add the sliced onions, garlic and ginger Varoma/4 min/speed 1.
- Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don’t allow it to become dry.
Thermomix: Add spices then Varoma/2 min/speed 1. Add tomato paste and cook 90C/4 min/ speed 1.
- In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
- Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
Thermomix: Add eggplant, lemon juice and salt. Stir 90C/30 seconds/speed 1.
- Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve with cauliflower rice or Paleo naan breads.
Thermomix: Cook 90C/15min/slow stirring speed (less than 1).
I know, curries are never pretty. But what curries always are, is pretty delicious.