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Eggplant curry with flatbread

Smoky eggplant curry in a silky coconut-tomato sauce, warm and rich.
Golden onions and warm spices cling to every bite, bright with chili.
Tuck it into soft flatbread and finish with pomegranate sparkle.

dinner ⏱ 5 min 379 kcal / portion 35.0 g carbs / portion (estimated) vegetarian glutenmilk

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v1 · rb0e705f985 20260727Z1751 2 pieces onion large 3 pieces garlic cloves 2 pieces ginger cm 400 g tomato chopped flatbread to taste option, to serve with 🍳 grill the eggplant slices and drizzle olive 🍳 sauté the onion until golden brown 🔪 grate the ginger 🔪 finely chop the garlic 🌀 stir in cardamom, chili flakes, and turmeric 🍳 add chopped tomatoes and simmer 🍳 ⏱ 20 min add coconut milk and water, then simmer covered 🔥 ⏱ 1 min bake the flatbread (optional to serve) 🍽 assemble and serve the eggplant curry with flatbread 🍽 top with yogurt and pomegranate seeds (optional) Eggplant Curry 🎉 3 pieces eggplant 2 tbsp olive drizzle 1 tsp cardamom ¼ tsp chili flake 1 tbsp turmeric 400 ml coconut milk 100 ml water pomegranate seed to taste option yogurt to taste option, as topping eggplant, olive cardamom, chili flake, turmeric tomato coconut milk, water pomegranate seed, yogurt
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Preparation steps

  1. grill the eggplant slices and drizzle olive
  2. sauté the onion until golden brown
  3. grate the ginger
  4. finely chop the garlic
  5. stir in cardamom, chili flakes, and turmeric
  6. add chopped tomatoes and simmer
  7. add coconut milk and water, then simmer covered for 20 min
  8. bake the flatbread for 1 min (optional to serve)
  9. assemble and serve the eggplant curry with flatbread
  10. top with yogurt and pomegranate seeds (optional)

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