Eggplant Curry
A delicious and aromatic South Indian dish featuring tender roasted eggplant simmered in a spiced coconut gravy.
Ingredients
For the roasted eggplant
- 2 tbsp vegetable oil (or canola)
- 700 g eggplant (aubergine), about 2 medium
- 1/2 tsp salt
- 1/2 tsp pepper
For the curry
- 3 tbsp vegetable oil (or canola)
- 3/4 tsp black mustard seeds
- 14 curry leaves, fresh
- 1 red onion, quartered and thinly sliced
- 3 tbsp passata or tomato pulp (or canned tomato)
- 1 tbsp garlic, grated (about 4 cloves)
- 1 tbsp ginger, grated (about 1.5cm piece)
- 1.25 cups water
- 3/4 tsp salt
- 3 tbsp coconut milk (or cream, full fat)
- 1/4 tsp cardamom powder
- 1/4 tsp ground clove
- 1/4 tsp black pepper
- 1/2 tsp chili powder (or cayenne)
- 4 tsp coriander powder
- 4 tsp cumin powder
To serve
- Basmati rice Recommended for serving
- Yogurt High recommended to enhance flavors
- Coriander/cilantro leaves Optional for garnish
- Easy flatbread (as naan!) Optional for serving
Instructions
Roasted Eggplant
- Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment or baking paper.
- Cut eggplant into 2cm slices, then cut into 2cm batons.
- Place in a large bowl and toss with oil, salt, and pepper.
- Spread on the tray and roast for 20 minutes. Turn and roast for a further 10 minutes. The edges should be caramelized, and the eggplant should be soft but not shriveled.
Curry
- Heat oil in a large pot over medium heat. Add mustard seeds and let them sizzle for 15 seconds.
- Add curry leaves, stir, and let sizzle for another 15 seconds.
- Add onions and cook for 5 minutes until golden brown.
- Add tomato and cook for 1 minute, stirring.
- Add garlic and ginger, and cook for 2 minutes.
- Add curry spices and salt, and cook for an additional 3 minutes until it forms a thick paste.
- Stir in water and add the roasted eggplant.
- Gently stir, partially cover, and simmer for 30 minutes. Stir carefully to avoid breaking up the eggplant, and add more water if it dries out.
- Stir in coconut milk and adjust salt to taste.
Notes
Let the curry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, microwave until heated through or reheat in a pot over medium heat, adding a splash of water if necessary. Choose firm and shiny eggplants for the best texture in your curry. Adjust the level of spices according to your taste preferences. Don’t skip the yogurt; it adds a refreshing contrast to the rich curry. You can add other vegetables like potatoes, peas, or bell peppers to the curry for more variety.