In India, eggplant is known as the “king of vegetables.” And it’s no wonder. Eggplant acts as a sponge and soaks up spices and sauces, so when it comes to intensely spiced food like Indian curries, eggplant can’t help but pick up some flavor. We eat a lot of Indian food in our family, often meat or lentil curries, but vegetable curries are welcome guests at our table. And when it comes to vegetables in curries, two of my favorites are green beans and eggplant.
Though I often cook green beans and eggplant separately in Indian dishes – I love green beans in a sweet and sour tomato sauce and eggplants charred and smashed with spices – I had green beans and eggplant in the fridge and thought, why not? Why not indeed!
The result is an Indian semi-dry curry that has texture from the green beans and lots of flavor from the sauce. Indian Green Beans and Eggplant makes a great vegetarian dish or a nice accompaniment to a meat curry or Indian ragu. Serve it on its own or with rice or naan. Prepare to be blown away with flavor. (Hi, Little Helper.)