Oven-Baked Eggplant Curry

This creamy eggplant and red lentil curry is rich, comforting, and surprisingly easy to make. Instead of simmering on the stovetop, everything cooks in the oven, so you'll only spend about 10 minutes actively preparing it. Pair it with naan or fluffy rice for a satisfying vegan meal.

Author: Jule’s Menu

Meal Type: Milk Free

Cuisine: Indian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 2 Servings

Calories: 580 kcal per serving

Ingredients

1 - eggplant
1 - onion
1 tsp - garam masala
1 tsp - smoked paprika
½ tsp - ground cumin
½ tsp - chili powder
¼ tsp - turmeric
2 teaspoons - olive oil
1 tbsp - water
salt and pepper
½ cup - red lentils
200 milliliters - coconut milk
14 ounces - tomato sauce
½ - lemon
1 tbsp - cilantro
⅓ cup - Greek yogurt

Instructions

Preheat the oven to 400°F (200°C). Wash the eggplant and cut it into ½-inch (1 to 2 cm) cubes. Halve the onion and slice it into ¼-inch (0.5 to 1 cm) strips. Place the lentils in a fine-mesh sieve, rinse thoroughly under cold running water, and set aside.
In a small bowl, whisk together the garam masala, paprika, cumin, chili powder, turmeric, olive oil, and water. Place the eggplant and onion in an ovenproof skillet or casserole dish and toss with the spice mixture until evenly coated. Season generously with salt and pepper. Bake for 20 minutes, or until the vegetables are tender and lightly browned around the edges.
Remove the skillet from the oven. Add the lentils, coconut milk, and tomato sauce, stirring well to scrape up any browned bits from the bottom of the pan. Cover and return to the oven for 25 to 35 minutes, or until the lentils are tender.
Stir in the chopped cilantro and season the curry to taste with salt, pepper, and a squeeze of fresh lemon juice. Serve with yogurt and your favorite side dish.

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