Aubergine (Eggplant) Curry (1)

Name: Aubergine (Eggplant) Curry (1)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams aubergine, cubed; 1 bay leaf; 1 teaspoons chili powder; 1 inch cinnamon stick, broked into pieces; 1 garlic clove; 227 grams ghee; 1 teaspoons ground black pepper; 2 onions, chopped; 1 teaspoon salt; 454 grams firm tomato, peeled and quartered; 3 Tbsps tomato puree; 2 Tbsps water

Aubergine (Eggplant) Curry (1) might be just the Indian recipe you are searching for. One serving contains 575 calories, 3g of protein, and 57g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have tomato, bay leaf, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

cinnamon stick, broked into pieces 1

garlic clove 227grams

ghee 1teaspoons

ground black pepper 2

onions, chopped 1teaspoon

salt 454grams

firm tomato, peeled and quartered 3Tbsps

tomato puree 2Tbsps

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Brundlmayer Kamptaler Terrassen Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.