Traditionally, Vindaloo is supposed to be a dish made with meat, usually pork, beef, or lamb. But trust us to put a unique spin on everything! We bring you this irresistible and oh-so-tasty Eggplant Vindaloo. Inspired by Portuguese flavors, this Indianized dish has evolved and come a long way. So why not try a vegetarian Vindaloo recipe?
Eggplant Vindaloo Recipe
Ingredients (Sauce/Marinade):
- 1.5lb/700gm eggplant, diced
- 2 teaspoons Mekhala Organic Vindaloo Paste
- 1 large tomato, diced
- 1 tablespoon vegetable oil
- Cilantro or fried onions for garnish
Method:
- To make this easy Eggplant Vindaloo, add vegetable oil to a saucepan and brown eggplant on medium to high heat.
- Add Mekhala Organic Vindaloo Paste, diced tomato and simmer on low heat till soft (approximately 10 to 15 minutes), adding water as necessary.
- Garnish with chopped cilantro and/or fried onions and serve hot with steamed rice.
Do whip up this vegetarian vindaloo recipe when you’re in a rush but don’t want to compromise on taste and flavors. Also, don’t forget to let us know how it turned out for you!
We are so excited for you to try Mekhala’s new Indian pastes! Use the hashtag #MadeWithMekhala to show your delicious dishes to the Mekhala community on IG today.
