What’s in a name right?
Brinjal, Eggplant, Aubergine or guinea squash! Although I must say the use of Aubergine is not as common as Brinjal or Eggplant.
Eggplant was a favorite vegetable in our house and my mother made the best eggplant curry there was. It usually was extremely spicy. Not that it stopped us from eating it! Growing up, I always thought eggplant was not good for brain power. So though I loved it, I ate it less enthusiastically for I assumed it was somehow going to reduce my “intelligence” 🙂 Turns out actually that my original source of information was misguided.
I tend to cook eggplant very frequently. In addition to all my mother’s favorite recipes, I am always on the lookout for easy, healthy ways to cook eggplant. So it was nice to find a different recipe that proved delicious as well.This recipe for Sri Lankan Aubergine Curry came to me via my friend Pavani. In contrast with the original recipe, my adapted version is a healthier version: I roasted my eggplant in the oven as opposed to deep frying in oil as called for in the original recipe. I did skip the vinegar and sugar as well.
1 medium to large Japanese eggplant
1 medium onion chopped
3-4 garlic cloves chopped
a piece ginger chopped
1-2 jalapeno chopped
some curry leaves
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1/3 cup coconut milk
2-3 tbsp olive oil
pinch of turmeric
salt to taste
Preheat oven to 375 degrees.
Chop eggplant into 1 in pieces and layout on a parchment or pan. Drizzle some olive oil and bake for 30-40 minutes. After 20-25 minutes use a spatula to rotate the eggplant to allow even roasting.
Meanwhile heat a little oil in a pan. Add turmeric and cumin seeds and fry till lightly brown. Add curry leaves, onion, garlic, ginger and jalapeno and fry till lightly brown. Add salt and spices. Add coconut milk and bring to a boil. Add the roasted eggplant and cook till most of the liquid is evaporated.
Serve hot with some basmati rice or naan or roti. Can garnish with chopped cilantro if desired.