What do you get when you mix East Indian curried eggplant vindaloo with West Indian roti? You get the ultimate, flavor-packed curry all in one wrap.
2 tsp safflower oil
1 small yellow onion, thinly sliced
4 Indian eggplants, cubed (NOTE: Any type of eggplant can work here; you will need 1½ cups cubed.)
1 clove garlic, minced
1 tsp peeled and grated ginger
1 tsp garam masala
1 tsp Madras curry powder
2 plum tomatoes, chopped
2 whole-wheat roti or whole-wheat tortilla wraps
1/2 cup fresh cilantro leaves
In a large skillet on medium-high, heat oil. Add onion and cook for about 3 to 4 minutes, stirring frequently, until onion is softened. Add eggplant and cook, stirring frequently, until eggplant is browned on all sides, about 5 minutes. Add garlic, ginger, garam masala and curry powder and cook, stirring frequently until fragrant, about 45 seconds. Add tomatoes and cook until they begin to soften, about 2 minutes. Add 1/4 cup water, reduce heat to medium-low and simmer, stirring frequently, until water is almost completely absorbed, 1 to 2 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
Lay roti on a cutting board and place half of each eggplant mixture and cilantro onto center of each. Fold in 2 sides then roll up. Slice in half, if desired.
A quick and easy take on eggplant Parmigiana, our version skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.