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Eggplant and Potato Curry

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(152 people have added this recipe to their favorites.)

Charring the eggplant before cooking is well worth the little bit of extra time it takes; it gives the whole dish an enticing smokiness. Serve the curry with rice (preferably basmati) and, if you like, top with additional chopped cilantro and tomatoes.

wine recommendation

A robust, grenache-based Gigondas or Vacqueyras from the southern Rhône valley will meld beautifully with the smoky and earthy flavors of this curry.

Search for easy-to-find assertive, heady grenache

Eggplant and Potato Curry

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(152 people have added this recipe to their favorites.)
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Eggplant and Potato Curry

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Eggplant and Potato Curry

Wow.  I was blown away at the layers of flavor and the complexity of this easy to make dish.  My only complaint is that the time to char a whole eggplant is grossly underestimated, at least with my oven.  I'd recommend at least twenty minutes under the broiler, not ten.  Aside from that minor nit, which may not be a nit at all given my oven's inconsistent performance, I thought this recipe was fantastic and, though I made it for myself, I could see it as a clear one-pot crowd pleaser (if they are into Indian food).  

Posted by: Budisa on February 1, 2009

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