Curry Eggplant And Mango Chutney
Tender sautéed eggplant seasoned with yellow curry powder and lemon juice, served alongside a fresh mango chutney — a versatile side for grilled fish or chicken.
IndianVegetarianEasy25 min
Ingredients
Servings
6
- 2 lb fresh eggplant
- 3 tbsp vegetable oil
- 1 cup small-diced onions
- 1 tbsp yellow curry powder
- 1 each lemon, juiced
Instructions
- 1
Peel and dice eggplant into 1/2-inch dice.
- 2
In a large saute pan over medium heat, add oil. When hot, add onions. Season with salt. Saute 2 minutes.
- 3
Add eggplant. Season with salt. Continue to saute until soft, about 15 minutes.
- 4
Add curry powder and lemon juice. Continue to saute about 2 more minutes.
- 5
Remove from heat and serve with mango chutney alongside grilled fish or chicken.
Tags
vegetarianemerileggplantcurryindiansidemango-chutney
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