Eggplant Curry (Pakistani)
A quick and easy Eggplant Curry Recipe (Pakistani) is a healthy, vegetarian weeknight recipe packed with flavor and ready in just 35 minutes.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb eggplant ((see notes))
- ¼ cup cooking oil ()
- 4 roma tomatoes
- 1 tsp garlic paste
- 2 serrano chilies ()
- 1 tsp salt
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp amchur powder ((see notes))
- 1/2 lime ((see notes))
Instructions
- 1
Preheat your air fryer at 350° for 5 minutes
- 2
Slice the eggplant into large chunks (see notes)
- 3
Rub a generous amount of olive oil on the eggplants (see notes)
- 4
Air fry for 20 minutes, flipping them halfway through.
- 5
While the eggplant is cooking, heat the cooking oil and saute the garlic in it for about 30 seconds
- 6
Add the chillies and saute them for 10-15 seconds
- 7
Slice the tomatoes and saute them just till they start wilting
- 8
Add the salt, red chilies and turmeric and stir
- 9
Add the air-fried eggplants, cover, and cook on the lowest setting of your stove for 5 minutes (see notes)
- 10
After 5 minutes, remove the lid and turn the flame on high, stirring occasionally, till all the liquid is dried out. (see notes)
- 11
Once the stove is off, add the lime juice and amchur powder. Stir to mix, garnish with chopped cilantro, and serve. (see notes)