Baigan Valo - Trinidadian Spiced Eggplant Curry

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh with a knife. Brush the flesh with 1 tablespoon of oil and place them on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the flesh is soft and golden brown.
3. 3.
   In a large pan, heat the remaining oil over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
5. 5.
   Stir in the diced tomatoes, ground cumin, ground turmeric, garam masala, and chili powder. Cook for 2-3 minutes, until the spices are fragrant.
6. 6.
   Remove the roasted eggplant from the oven and scoop out the flesh. Add the eggplant flesh to the pan and mix well with the spices.
7. 7.
   Pour in the coconut milk and season with salt. Simmer the curry for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve hot with rice or roti.

Treat your ingredients with care...

• Eggplant — Roasting the eggplant brings out its natural sweetness and enhances the flavor of the dish. Make sure to score the flesh before roasting to allow the heat to penetrate evenly.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped chili pepper.
• If you prefer a creamier texture, you can blend a portion of the curry sauce before adding the roasted eggplant.
• Serve Baigan Valo with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add other vegetables such as bell peppers or potatoes to the curry for added variety.

Serving advice

Baigan Valo is best served hot with steamed rice or warm roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, serve Baigan Valo in a shallow bowl, allowing the vibrant curry sauce to shine. Place a sprig of fresh cilantro on top for an elegant touch.