Spicy Eggplant Masala
This healthy, meatless Indian curry is loaded with soul-warming spices and flavors -- and it's a snap to put together. Serve with a dollop of plain yogurt and warm pita for mopping up all of the wonderful juices.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
1 yellow onion, sliced thin
5 cloves garlic, minced
1 large eggplant, ends removed and cut into 1" cubes
1 cup fresh spinach leaves, rinsed and drained
1 14.5-ounce can plain diced tomatoes with the juices
1 tablespoon freshly grated ginger (or 1 teaspoon ground dried ginger)
1 teaspoon minced hot chili pepper (or more for extra heat)
Juice from 1 fresh lemon
1 teaspoon ground turmeric
1 teaspoon masala or curry powder
1 tablespoon grapeseed or vegetable oil
Salt, to taste
Chopped fresh cilantro leaves, for garnish
5 cloves garlic, minced
1 large eggplant, ends removed and cut into 1" cubes
1 cup fresh spinach leaves, rinsed and drained
1 14.5-ounce can plain diced tomatoes with the juices
1 tablespoon freshly grated ginger (or 1 teaspoon ground dried ginger)
1 teaspoon minced hot chili pepper (or more for extra heat)
Juice from 1 fresh lemon
1 teaspoon ground turmeric
1 teaspoon masala or curry powder
1 tablespoon grapeseed or vegetable oil
Salt, to taste
Chopped fresh cilantro leaves, for garnish
Directions
Heat oil to medium-high in a large skillet. Add onions and sauté until the onions become slightly browned and softened, about 4-5 minutes. Add ginger, turmeric, chili and masala or curry powder; cook for one more minute. Add eggplant and season with salt. Cook until eggplant begins to brown and soften, about 4-5 minutes. Add tomatoes, garlic and spinach leaves. Stir and cook until the sauce begins to thicken, about 5 minutes. Remove from heat, stir in lemon juice and garnish with cilantro before serving.
Looking for inspiration? Try these recipes:
Shepherd’s Pie
Chicken Stew with Olives and Red Wine
Winter Salad with Roasted Beets and Citrus
