in India

Eggplant pan with curry and yogurt

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Ingredients for 2 servings:

  • 1 large eggplant(s), chopped
  • 1 small onion(s), diced
  • 2 garlic cloves, finely chopped
  • 1 tsp ginger powder
  • 1 tsp curry powder
  • e.g. salt and pepper
  • 250 g yogurt
  • 2 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the chopped eggplant, onion, and garlic in oil until the onion is lightly browned. Add the ginger, curry, salt, and pepper (to taste) and cook for a bit longer. Then remove the pan from the heat and stir in the yogurt. It tastes especially good with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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