Kashmiri Eggplant Curry

Serves 4

  • 4 tablespoons vegetable oil, divided
  • 1 lb slender eggplant (Japanese or Graffiti work well), cut into ¼-inch slices
  • 1 container Maya Kaimal Kashmiri Curry
  • ¼ cup chopped cilantro
  • In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half the eggplant slices in a single layer and sauté until browned, about 5 minutes on each side. Transfer to a dish and hold aside. Cook the second batch in the same manner, in remaining 2 tablespoons of oil.
  • Return the first batch of eggplant to the pan. Add the Maya Kaimal Kashmiri Curry sauce and stir gently to coat the slices. Simmer over low-heat until eggplant is tender, about 5 minutes.
  • When ready to serve, garnish the eggplant and sauce with cilantro.
  • Serve with basmati rice or Indian naan or other flatbread.



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