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Eggplant Curry

Ultimate Flavorful Eggplant Curry Recipe

  • Author: David Andersson
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

An eggplant curry recipe is a traditional plant-based main dish. Fresh cubed eggplant cooks gently inside a thick gravy. The sauce relies on onions, tomatoes, garlic, ginger, and aromatic ground spices. The term curry refers to dishes featuring meat, fish, or vegetables cooked in spiced sauce. These meals remain popular across South Asian and Southeast Asian cuisines.

Ingredients

Scale
  • 2 large eggplants (about 600–700 g), cut into cubes
  • 3 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 medium tomatoes, chopped
  • 1 green chili, sliced, optional
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp chili powder
  • ½ tsp garam masala
  • ½ tsp cumin powder
  • 1 tsp salt, or to taste
  • 200 ml water
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice, optional

Instructions

  • Prepare the eggplant:
    Wash and cut the eggplant into bite-sized cubes. Sprinkle lightly with salt and set aside for 10 minutes. Pat dry.
  • Sauté the eggplant:
    Heat 2 tbsp oil in a large pan over medium-high heat. Add the eggplant and cook for 7–10 minutes, stirring occasionally, until lightly browned and softened. Remove and set aside.
  • Cook the aromatics:
    Add the remaining oil to the pan. Add cumin seeds and let them sizzle for about 30 seconds. Add the onion and cook for 4–5 minutes until golden.
  • Add ginger and garlic:
    Stir in the ginger, garlic, and green chili. Cook for about 1 minute.
  • Make the curry base:
    Add the chopped tomatoes, coriander, turmeric, chili powder, cumin powder, and salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate.
  • Cook the eggplant:
    Return the eggplant to the pan. Add the water and stir gently. Cover and simmer on low heat for 10–15 minutes, until the eggplant is tender and the sauce has thickened.
  • Finish:
    Stir in the garam masala and lemon juice. Cook for another minute. Garnish with fresh cilantro.

Notes

For a richer curry, you can add a splash of coconut milk near the end of cooking. For extra flavor, roast the eggplant before adding it to the curry.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal

Keywords: aubergine curry recipe, easy eggplant curry, Indian eggplant curry, spicy brinjal curry

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Find it online: https://recipesmaria.com/eggplant-curry-recipe/