Cold eggplant curry
Discover a refreshing twist to traditional curry with our Cold Eggplant Curry recipe. Featuring tender eggplant, creamy Greek yogurt, and a zestful blend of turmeric, cumin, spearmint, and fiery red hot chili peppers, this dish offers a unique fusion of flavors. Perfect for a light yet satisfying meal!
- 08 May 2024
- Cook time 10 min
- Prep time 25 min
- 4 Servings
- 8 Ingredients
Looking for a refreshing and unique dish that combines the creamy richness of Greek yogurt with the bold flavors of spices and herbs? This cold eggplant curry is a perfect choice! It's a delightful blend of tender eggplant, zesty yogurt, and aromatic spices, making it a great dish for those warm days when you crave something cool yet flavorful.
Ingredients:
Instructions:
- Wash the eggplant thoroughly and pat it dry.
- Cut the eggplant into 1-inch cubes.
- Heat the olive oil in a large skillet over medium heat.
- Add the eggplant cubes to the skillet, stirring occasionally.
- Cook for about 10-15 minutes, or until the eggplant is soft and golden brown.
- Remove from heat and let the eggplant cool to room temperature.
- In a large mixing bowl, combine the Greek yogurt, minced garlic, turmeric powder, finely chopped red hot chili peppers, and ground cumin.
- Mix well until all the ingredients are fully incorporated.
- Once the eggplant has cooled, gently fold it into the yogurt mixture.
- Stir in the finely chopped spearmint.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
- Remove the chilled eggplant curry from the refrigerator and give it a good stir.
- Serve the cold eggplant curry as a refreshing side dish or a light main course.
- Garnish with additional spearmint leaves, if desired.
Tips:
- Choose a good eggplant: Look for an eggplant that is firm and heavy for its size with shiny, smooth skin. Avoid those with blemishes or soft spots.
- Salt the eggplant: Before cooking, sprinkle some salt on the eggplant slices and let them sit for about 30 minutes. This helps to draw out any bitterness and excess moisture, which can improve the texture and flavor.
- Roast the eggplant: Roasting the eggplant gives it a nice caramelized flavor. Preheat your oven to 400°F (200°C), place the sliced eggplant on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and golden brown.
- Use fresh garlic: Fresh garlic cloves provide a more robust and nuanced flavor compared to pre-minced garlic. Make sure to finely mince or crush the garlic for even distribution in the curry.
- Cool before mixing: Allow the roasted eggplant to cool completely before mixing it with the yogurt and other ingredients. This prevents the yogurt from curdling and ensures a smooth, creamy texture.
- Adjust spice level: Feel free to adjust the amount of chili peppers based on your heat preference. Removing the seeds can also help control the spiciness.
- Garnish for extra flavor: Garnish the curry with fresh spearmint just before serving to add a burst of freshness and enhance the overall presentation.
This cold eggplant curry is a perfect example of how delicious and satisfying vegetarian dishes can be. The creamy yogurt, combined with the well-seasoned eggplant and the aromatic spearmint, delivers a complex and enjoyable flavor profile. It's an excellent dish for a light lunch or as a side to complement your main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 4.08g | 11% |
| Sugar 9g | 9% |
| Fat | |
| Fat 24g | 29% |
| Saturated 5g | 17% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 13ug | 1% |
| Choline 24mg | 4% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 1.23mg | 8% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 0.68ug | 28% |
| Vitamin C 30mg | 35% |
| Vitamin E 0.57mg | 4% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.68mg | 15% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 530mg | 16% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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