Eggplant Curry with Cilantro Yogurt Sauce

By FoodPornDirector

This recipe is for eggplant masala from Spring restaurant in Wicker Park

Ingredients

• Cilantro Yogurt Sauce:
• 3/4 cup Whole-milk plain yogurt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• Eggplant Curry:
• 2 medium eggplants (1.5 lbs), cut
• cut crosswise into 1/2 inch thick
• slices
• 3 tablespoon vegetable oil, divided
• 1 medium onion , chopped
• 1 large carrot, chopped
• 5 medium plum tomatoes, chopped
• 2 tablespoons curry powder, divided
• 2 teaspoons ground coriander
• 2 teaspoons ground cardamom
• pinch of saffron
• 1/2 cup dry white wine
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

*Cilantro Yogurt Sauce:*
Mix all ingredients in small bowl. Season to taste with salt and peppper. Cover and refrigerate.

*Eggplant Curry:*
Heat 1 tbsp oil in large saucepan over medium heat. Add onion, carrots, tomatoes, 1.5 tbsp curry powder and remaining spices. Sprinkle with salt and pepper; saute vegetables until soft, about 6 min. Add wine; stir until almost dry, about 2 min. Cool slightly; puree in blender until smooth. Strain.

Preheat oven to 350. Place flour in shallow bowl. Pat eggplant slices dry. Sprinkle with remaining 1/2 tbsp curry powder then coat with flour.

Heat 2 tbsp oil in large skillet over medium heat. Working in batches and adding more oil as needed, fry eggplant until golden brown and tender about 2 min pr side. Transfer to baking sheet.

Lightly oil 11x7x2 in baking dish. Place 1/3 of eggplant over bottom of dish. Spoon 1/3 of curry sauce over eggplant; sprinkle with cheese. Repeat 2 more times. Bake until bubbling and cheese is golden brown, about 1 hr.