Eggplant and tomato stir fry is a popular dish in many cuisines around the world, including Indian, Middle Eastern, and Mediterranean. Both eggplant and tomato are versatile vegetables that pair well with a wide range of flavors, making this dish a delicious and nutritious option for any meal of the day.

Eggplant and tomato stir fry is a classic dish that combines the flavours and textures of these two delicious vegetables with a blend of aromatic Indian spices.

This flavourful and healthy vegetarian recipe is easy to prepare, making it a perfect choice for busy weeknights or lazy weekends. The tender and juicy eggplant pieces are cooked to perfection and paired with tangy tomato chunks, creating a savory and satisfying dish that will leave you wanting more.

The combination of spices used in this recipe, such as cumin, fenugreek seeds and mustard seeds provide an extra layer of depth and complexity to the dish, making it a delightful experience for your taste buds.

Whether you're a vegetarian or a meat-eater, this eggplant and tomato stir fry recipe is sure to impress!

Cooking Instructions:

1. Begin by preparing the eggplant. Peel the eggplant roughly, leaving some skin on. Soak the eggplant in water and set it aside.
2. Thinly slice the onions and chop the tomatoes into chunks. Chop the garlic into small pieces.
3. Heat about 3 tablespoons of oil in a wok or frying pan over medium heat.
4. Once the oil is hot, add bay leaf, fenugreek, cumin, and mustard seeds. Let them sizzle for a few seconds until they start to splatter.
5. Add the onions, garlic. Sauté them until the onion is lightly caramelized.
6. Add the chopped tomatoes and a pinch of salt. Cook them until the tomatoes are soft and pulpy.
7. Add the eggplant to the pan and stir well, coating the eggplant evenly with the tomato mixture.
8. Cover the pan and cook for 5 minutes, stirring occasionally. Check the eggplant's texture and cook for additional time if needed until it's cooked to your liking.
9. Once the eggplant is cooked to your preference, turn the heat up to high and fry while stirring continuously until the stir fry is nicely browned.
10. Serve the eggplant stir fry hot, garnished with fresh cilantro if desired. Enjoy!

Ingredients Overview:

These ingredients come together to create a delicious and healthy eggplant stir fry that is perfect for a vegetarian meal or as a side dish.

• Eggplant: Choose fresh eggplants that are firm and heavy for their size, with smooth and shiny skin. You'll need about 4-5 medium-sized eggplants for this recipe.
• Tomatoes: Use ripe and juicy tomatoes for the best flavor. Roma, cherry, or vine-ripened tomatoes are good options. You can aso use canned tomatoes for this recipe
• Onion: You'll need 1 medium-sized onion, diced, to add flavor and texture to the stir fry.
• Garlic : Garlic is essential in Indian cuisine and add a lot of flavor to the dish. You'll need about 1 small bulb for this recipe
• Spices: The spices used in this recipe include cumin, mustard, fenugreek and few fresh chilly. They add depth, complexity, and heat to the dish.
• Oil: Use a neutral-flavored oil like vegetable, canola, or grapeseed oil for cooking the vegetables.
• Salt: A pinch of salt brings out the flavors of the vegetables and spices.

Eggplant and Tomatoe Stir Fry - Eggplant Curry As Featured On Youtube

FAQS: Eggplant and Tomatoe Stir Fry - Eggplant Curry

Here are some frequently asked questions about eggplant stir fry:

Q: Can I use different vegetables in eggplant stir fry?

A: Yes, you can customize the recipe by adding different vegetables like bell peppers, zucchini, mushrooms, or spinach. You can also use different spices to suit your taste.

Q: Can I use canned tomatoes instead of fresh ones?

A: Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to drain them before adding to the stir fry.

Q: Is eggplant stir fry vegan?

A: Yes, this recipe is vegan as it does not contain any animal products.

Q: Can I make eggplant stir fry ahead of time?

A: Yes, you can make the stir fry ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it before serving.

Q: Can I freeze eggplant stir fry?

A: Yes, you can freeze the stir fry for up to 2-3 months. Just make sure to let it cool down completely before freezing.

Q: How do I prevent eggplant from getting too mushy in the stir fry?

A: To prevent eggplant from getting too mushy, you can salt the eggplant slices and let them sit for 30 minutes before cooking. Then rinse them with water and pat dry before cooking. This will help remove excess moisture from the eggplant and prevent it from getting mushy. You can also cut the eggplant into larger chunks to retain their texture.