How to make Eggplant Curry and the recipes of Eggplant Curry

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Eggplant Curry (Bagaara Baingan)

In India, this dish is made in large quantities and served as a pickle accompanying Yellow Split Pea Curry and rice. It’s also good with Amma’s Rice . It doesn’t have to be refrigerated and is usually kept in an earthenware dish or jam jar and will last for a week (which explains why so much oil is used—it’s a preservative!). The final dish is a delicious mix of sweet and sour; if you’d like to make it a little spicier, add a chopped jalapeño.

Time: 45 minutes, plus standing
Makes: 4 to 6 servings as a pickle or side dish

Ingredients:

  • 1 medium (1 pound) eggplant
  • 1 teaspoon ground turmeric
  • 2 teaspoons salt, divided
  • ¾ cup vegetable oil, divided
  • 1 large yellow onion, halved and cut into thin crescents (1½ cups)
  • 3-inch piece (3 ounces) fresh ginger, peeled and cut into slivers
  • 3 tablespoons toasted sesame seeds
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground dried red chilies
  • ½ cup finely grated unsweetened desiccated coconut (see Pat’s Notes)
  • ½ cup brown sugar
  • 1 teaspoon tamarind paste
  • 1 teaspoon sesame oil

Instructions:

  1. Trim the eggplant and halve it lengthwise. Cut each half lengthwise into 3 slices and then each slice crosswise in half for a total of 12 pieces.
  2. Put the eggplant in a colander, sprinkle with the turmeric and 1 teaspoon of salt, and toss to coat. Let the eggplant sit in the colander over the sink for 30 minutes.
  3. In a large nonstick skillet, heat ½ cup of the oil over medium heat until it becomes runny and starts to shimmer. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the ginger and continue cooking until the onion turns golden brown, another 4 to 5 minutes.
  4. Add the sesame seeds, cumin, coriander, chili, and remaining salt and cook until the spices turn several shades darker and release their fragrance, 4 to 5 minutes. Remove the skillet from the heat.
  5. Pat the eggplant slices dry with paper towels and arrange them in one layer in the skillet with the spices. Cover and cook over medium-low heat for 5 minutes. Uncover, stir, and cook for another 4 to 5 minutes. Stir in the coconut and simmer for another 3 minutes. The coconut will soak up the oil, so if it starts to scorch, add more oil.
  6. Raise the heat to medium and stir in the brown sugar and tamarind paste. Stir and cook until the sugar dissolves completely, 1½ to 2 minutes. Add the remaining oil and simmer for another 3 minutes. The eggplant should be soft and shiny with oil but not swimming in it.
  7. Dribble the sesame oil over the eggplant. Let it sit for at least 2 hours to allow the flavors to meld before serving. Serve at room temperature with freshly steamed basmati rice.

Pat’s Notes: You can find unsweetened desiccated coconut in South Asian markets or health food stores. Don’t buy the sweetened kind (used for baking) from the supermarket.

Note: Eggplant soaks up a lot of oil. Use your discretion if you’d rather not add the last ¼ cup.

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