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India Madras Infused Olive Oil Blend 250ml bottle
Garden Infuzions

South Indian Eggplant Curry Made with India Madras Infused Olive Oil Blend

A rich, aromatic eggplant curry built with warm South Indian spice, silky tomatoes, and the bold flavor of India Madras Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Side Dishes
Cuisine: Indian, South Indian, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium eggplants cut into 1-inch cubes
  • 3 tablespoons India Madras Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon tomato paste
  • 1 14.5-ounce can diced tomatoes
  • 1 cup coconut milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Equipment

  • 1 Large skillet 12-inch preferred
  • 1 Wooden spoon For stirring
  • 1 Cutting board For vegetable prep
  • 1 Chef’s knife For eggplant and aromatics
  • 1 set Measuring spoons For spices and oil
  • 1 set Measuring cups For tomatoes and coconut milk

Method
 

Instructions
  1. 1. Toss the eggplant cubes with 1 teaspoon of the salt and let them rest for 15 minutes, then pat dry with paper towels.
  2. 2. Warm the India Madras Infused Olive Oil Blend and the olive oil in a large skillet over medium heat.
  3. 3. Add the onion and cook for 5 to 6 minutes, stirring often, until softened and lightly golden.
  4. 4. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  5. 5. Add the tomato paste, cumin, coriander, turmeric, black pepper, and red pepper flakes, then stir for 1 minute to bloom the spices.
  6. 6. Add the eggplant and cook for 4 to 5 minutes, stirring gently so the cubes get coated in the spice mixture.
  7. 7. Pour in the diced tomatoes and coconut milk, then add the remaining salt. Bring to a gentle simmer.
  8. 8. Reduce the heat to low, cover partially, and cook for 18 to 20 minutes until the eggplant is tender and the sauce has thickened.
  9. 9. Stir in the cilantro and lime juice, then taste and adjust salt if needed.
  10. 10. Serve warm over rice or with naan.

Notes

For the best texture, cut the eggplant into even pieces so it cooks at the same pace. The curry tastes even better after a short rest, once the spices settle into the sauce. If the sauce becomes too thick, loosen it with a small splash of water before serving.

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