This easy to prepare Tofu Eggplant Curry is delicious and flavorful. Serve it with rice…
Egg and Eggplant Curry
This Egg and Eggplant Curry is a spicy and tangy curry that is sure to whet your appetite. Very delicious and appetizing served with rice.
Round or oval eggplants really do resemble their namesake. The name eggplant was apparently given by the Europeans in the eighteenth century because the variety they knew then had fruits whose shape, size, and color looked like goose eggs. In Malaysia, these round eggplants are known as Indian eggplants or brinjals, used mainly in curries and sambals.
Indian eggplants have a tougher skin and a firmer texture. When cooked they become creamy, sweet, and tender. They also retain their shape if not overcooked. Their coloration vary from ivory white through shades of green to the deepest purple. The most common being the deep purple variety.
The Indian grocery store I frequent always has a supply of these deep purple round eggplants. Whenever I pay them a visit, I can’t resist bringing home a few. These eggplants are “meaty” and can hold their own as a vegan or vegetarian dish. However, they also combine really well with meats and seafood.
The last time I featured round eggplants was in this Shrimp and Eggplant Curry. I also used them in my version of Vegetable Moussaka. This time I decided to pair them with their namesake, the egg, in a spicy and tangy curry. We really enjoyed the combination as it was very tasty and appetizing. The eggs and creamy eggplants offset the sharp taste of the curry very nicely and the eggs gave the curry a nice contrast of colors. Of course the eggs may be omitted for a vegan version instead.
Egg and Eggplant Curry
This Egg and Eggplant Curry is a spicy and tangy curry that is sure to whet your appetite. Very delicious and appetizing served with rice.
Ingredients
- ¼ cup vegetable oil (60ml)
- 1 lb round eggplants (450g)
- 1¼ cups water (300ml)
- 1 tsp tamarind concentrate (soup base mix)
- 1 tsp sugar
- 1 tsp salt
- 6 hard boiled eggs
Spice Paste
- 6 red chilies (seeded and cut into small pieces)
- 1 stalk lemongrass (sliced bottom third into rings)
- 1 inch ginger (peeled)
- 1 medium onion (peeled and cut into small pieces)
- 2 cloves garlic (peeled)
Instructions
- Blend all spice paste ingredients with as little water as possible until fine.
- In a medium sized pot, heat vegetable oil. Add ground spice paste and stir for 5 minutes until fragrant.
- Add eggplants and stir to get them coated with spice paste. Pour in 1¼ cups (300ml) water and bring to a boil.
- Add tamarind paste, sugar, and salt. Reduce heat and let simmer for about 10 minutes or until eggplants are not quite tender as yet.
- Add eggs and continue to cook for another 5 minutes until eggplants are tender.
- Turn off heat and let curry sit for 10 minutes before serving.
Nutrition
Calories: 279kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice
Enjoy…..and have a wonderful day! 😎
Mina Joshi says
The aubergine curry looks great and with hardly any oil. I’ll try out your style next time.
Biren says
Do let me know how it turn out for you. 🙂
Bob and Julie says
wow! absolutely love your idea to pair eggplant with eggs, and a curry version at that! can’t wait to give this recipe a try =)
Biren says
Thanks Bob and Julie for visiting! I hope you get a chance to try it soon.
Nasifriet says
I love all your recipes with the mouth-watering sambal-related ingredients. The idea of playing with the word “eggs” is great. This makes a wholesome meal with steamed rice. I’m sure it was yummilicious 😀
Can’t wait for another nonya-type of entry. Simple, tasty and colourful!
Biren says
Thank you for all your kind words. Now that my boys are older and can handle the heat better, I can make more of these spicy sambal dishes. Yes, we had lots of rice with this one. 🙂
Jeannie says
Oh yummy! I love eggs and eggplants:D only thing is I hate blending the spices lol! Looks really delish Biren:)
Biren says
Use a mini chopper/blender – much less to wash. 🙂
Amanda@chewtown says
This dish looks so fascinating Biren! I love the spiced flavours and it sounds so wonderful.
Biren says
Thanks Amanda!
Blackswan says
Hi Biren, how have u been? I love egg plants & this is simply awesome. One interesting fact tho….. I found your egg plants round but those I use are long ones. Wonder if they taste the same.
Biren says
I am doing well, Shirley. Thanks for asking. These round eggplants do taste slightly different. The long ones are more tender and better pan fried or steamed. These round ones can be boiled a little without disintegrating.
Angie@Angie's Recipes says
This would be lovely with some flatbread!
Biren says
Yes, some flatbread would be really nice.
Ann@Anncoo Journal says
Biren, I love eat extra rice for this spicy yummy food. Long time did not cook curry, makes me so crave for it 🙂
Biren says
Spicy food whets the appetite. I try to cook something spicy every now and then. 🙂
Kitchen Belleicious says
GENIUS! Eggplant and curry together sounds amazing. I see it the ingredients together a lot but never in the way you did it! I love this
Biren says
Thanks Jessica!
Ramona says
I recently cooked with Indian eggplants myself…. I love them. This looks beautiful and I love it paired with the egg. Very clever. 🙂
Biren says
Indian eggplants have a nice firm texture and are great in curries. Good thing I can get them quite easily here. Will surely cook this again soon.
mjskit says
Oh I can smell the spice coming out of that processor after having blended those jalapenos! So good! I do love a good eggplant curry, but I’ve never had it with eggs, nor have ever had curried eggs. I love this combination! It looks SO spicy and delicious!
Biren says
You have to give it a try. We enjoyed the combination of eggs and eggplants. The spicy gravy went really well with the eggs.
kitchenriffs says
Nice! Eggplants have so much flavor. Better yet, they absorb so much flavor! I love them curried. And the addition of eggs is wonderful. I really like the idea of curried eggs, but haven’t found that many recipes I like (although they’re great with sweet potatoes and tomatoes). This looks like a winner – thanks.
Biren says
I love eggplants and cook them often. They are like sponges absorbing all the flavors in the gravy. I hope you will give this recipe a try.
denise @ singapore shiok says
I’m just getting my appetite back and your pictures are making my salivary glands work overtime! I have to say it – this looks to me like brinjal asam pedas! I feel like rushing out to the market downstairs, right this minute, for some brinjals, lemon grass, ginger, tamarind and galangal. My fridge is quite bare at the moment, as I have done only very light cooking of late. Still, I have a big bag of chillies in the chiller LOLOLOL I am just beyond redemption 😉 Lovely pictures as always!
Biren says
Glad to hear you are recovering and yes, this does look like asam pedas or more like gulai tumis. I am not surprise you have red chilies in your fridge. I have some too! 😉 I grew up with spicy food and it is hard not to add a little heat into the daily dishes.
denise @ singapore shiok says
Btw, did you know that these round, short eggplants are called gundu kathirika in tamil? Doesn’t that sound adorable? When a Tamil calls you gundu kathirika, it means you’re short and round….. um, kinda where I’m at right now 😀
Biren says
Gundu kathirika sounds cute! Yes, I can imagine a “gundu” being squat and round. 😀 Sadly, I hardly picked up any Tamil words.
PolaM says
What a great curry! You know that eggplants and eggs is a combo that is also used in Italy? Curious isn’t it?
Biren says
Interesting! Would love to see how they are cooked together.