Baingan bharta, eggplant curry, is a common vegetarian and vegan dish found throughout India that uses minced eggplant. Our version of this classic Indian dish is so tasty, healthy and easy to make, it will become a family staple, whether you are vegetarian or just love good food. SugarRoti Tofu & Eggplant Curry only needs 4 healthy ingredients, 5 simple steps and it's on the table in under one hour.
We’ve updated this traditional dish, adding texture and protein from tofu, and the unique flavor, layered spices and balanced heat from our amazing SugarRoti Tofu Nu Spice blend. This is a singularly delicious modern take on the Indian classic eggplant curry. Make this dish vegan by using olive oil instead of ghee (clarified butter).
Enjoy over rice, quinoa, couscous, greens, with a roti (also known as chapati – a round flatbread from India) or by itself.
- 1 SugarRoti Tofu Nu Spice Package
- 3 tablespoons olive oil or ghee (clarified butter)
- 1 medium tomato, finely chopped (approx. 1 cup)
- 1 medium eggplant, cut into ½-inch cubes (approx. 3 cups) (soak eggplant in 2 cups of water, drain before using)
- 1 10-12 oz extra firm tofu, cut into ¼-inch cubes
- 1 cup water (or your favorite broth)
- 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
- sour cream or yogurt, to taste
- ¼ cup fresh cilantro, finely chopped
- Wrap tofu in paper towel and press between 2 plates to remove excess water.
- Heat oil in a large saucepan over medium heat. Add SugarRoti Tofu Nu Spice Package and sauté until spices are sizzling and fragrant (1-2 min).
- Add tomato, serrano and sauté until tomatoes are tender. Stir in eggplant and tofu, sauté scraping bottom of pan (4-6 min).
- Add water, cover and simmer until eggplant is cooked stirring occasionally (10-15 min).
- Remove chili pepper. Stir in sour cream or yogurt and garnish with cilantro before serving.
*Leftovers can be refrigerated up to 3 days or frozen