- 2 large eggplants, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 3 tablespoons vegetable oil
- Fresh cilantro for garnish
- Cooked rice for serving
Cut the eggplants into bite-sized cubes. Sprinkle salt over the eggplant cubes and let them sit for about 15 minutes. This helps draw out excess moisture and bitterness from the eggplants. After 15 minutes, rinse the eggplant cubes and pat them dry with a paper towel.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add chopped onions and sauté until they become translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and pepper to the pan. Stir the spices into the onion and garlic mixture, letting them toast for 1-2 minutes.
Add the diced eggplant to the pan and stir to coat the eggplant in the spice mixture. Cook for about 5-7 minutes until the eggplant begins to soften.
Pour in the diced tomatoes with their juice and coconut milk. Stir well to combine all the ingredients. Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the eggplant is tender.
Taste the curry and adjust the seasoning as needed. Add more salt, pepper, or spice according to your preference. Once the eggplant is cooked to your liking, remove the pan from heat. Serve the Eggplant in Curry Sauce over cooked rice. Garnish with fresh cilantro.