THIS GRILLED CURRIED EGGPLANT IS DELICIOUS AND EASY TO MAKE – THE CURRY ADDS AN EXTRA KICK!
As I take a bite of this delicious curried eggplant I ask myself “why haven’t I been cooking with eggplant my whole life?” I don’t know the answer. I do know that I absolutely love the meaty quality of eggplant, and I’ll definitely be working it into my regular cooking schedule.
Ya’ll You all also know that I have a small obsession with curry. Anything curry, any kind of curry be it Indian, Thai, Japanese, African, etc. I love it all. So naturally, why not make some curried eggplant? And since we’re already cooking up some steaks on the grill, we’ll just throw the eggplant on with it. If you’re not already using your grill, the oven will work just fine.
Sambal is used in this recipe to add a spicy kick to the eggplant. I was looking for a mild chili flavor with some heat, and the sambal is the perfect condiment for this. Sambal is typically made with different types of ground chilies, a touch of sugar and lime juice, and some vinegar. I’ve included a link to the brand I use because it is not overly spicy – its adds the perfect level of spice. You should also be able to find this at your local grocery store or Asian market.
The rest of the ingredients are pretty self explanatory. The curry powder is just good old grocery store curry powder, however, I have provided a link in case you have trouble finding it. The lemon juice adds a bite of freshness. I always use fresh lemons for lemon juice in recipes as the bottled versions have a whole different taste. And I don’t like it, except in emergency situations. Yes, I do keep some in my fridge. And yes, I am occasionally a hypocrite. If you’re set on bottled, try to find the pure fresh squeezed lemon juice, not from concentrate. It really will make a difference in the flavor of your dish.
This won’t take you long to make. Slice the eggplant into 1/4″ to 1/2″ thick round pieces. Mix all remaining ingredients together and brush it on.
Once your grill is heated (we usually go for 500+ degrees, but anywhere between 400 and 500 degrees will work), place your eggplant on the grill, in an area that receives only indirect heat. Notice below that I use the upper rack on the grill. Cook eggplant about 8-10 minutes per side. Serve curried eggplant with coconut rice for a vegetarian option, grilled steaks, shish kabobs, chicken saag, or butter chicken (recipe coming soon).
As an alternative, preheat the oven to 425 degrees and bake eggplant for 25 minutes, until it just starts to caramelize.
How do you like to cook eggplant? Do you use curry in vegetables? Would you prefer to grill or bake the eggplant in this recipe?