Indian Curried Eggplant


  • Eggplant cut into approximately 3″ X 1/2″ pieces
  • Vegetable oil
  • 1 Serrano chili pepper
  • 4 green onions
  • knob of ginger
  • 2 cloves of garlic
  • 2 or more tsp of curry or to taste
  • 1 tsp of turmeric
  • ½ tsp of cumin
  • 1 Roma tomato diced and pureed
  • Water


  1. Cut up eggplant
  2. Mince garlic, ginger, and chili pepper
  3. Slice green onions
  4. Heat wok and add oil
  5. When wok is hot add eggplant and stir fry for a minute or two charring slightly for flavor
  6. Add a bit more oil to wok and then toss in the spices and aromatic vegetables
  7. Add pureed tomato and continue stir frying for a couple of minutes until eggplant is desired consistency
  8. Add a little water to thin out if too thick



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