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Delicious South Indian eggplant curry served in a bowl with spices

Eggplant Curry

A delightful South Indian curry combining tender eggplants with aromatic spices in a creamy coconut milk base, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, South Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For Roasting the Eggplant
  • 2 tbsp Vegetable oil (or canola)
  • 700 g Eggplant (aubergine) (about 2 medium-sized)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
For the Curry Base
  • 3 tbsp Vegetable oil (or canola)
  • 3/4 tsp Black mustard seeds
  • 14 leaves Curry leaves (fresh)
  • 1 Red onion quartered and thinly sliced
  • 3 tbsp Passata or tomato pulp (or canned tomato)
  • 1 tbsp Garlic grated (approximately 4 cloves)
  • 1 tbsp Ginger grated (approximately 1.5 cm piece)
  • 1 1/4 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 Chilli powder (or cayenne, NOT US Chili Powder)
  • 4 tsp Coriander powder
  • 4 tsp Cumin powder
For Serving
  • Basmati rice for serving
  • Yogurt highly recommended for serving
  • Coriander/cilantro leaves optional, for garnishing
  • Easy flatbread (like naan) optional, for serving

Method
 

Roasting the Eggplant
  1. Preheat your oven to 240°C / 450°F (220°C fan). Line a tray with parchment paper for easy clean-up.
  2. Cut the eggplant into 2 cm (about 4/5”) slices, then cut each slice into 2 cm (about 4/5”) batons.
  3. Place the eggplant batons in a large bowl, toss them with vegetable oil, salt, and pepper.
  4. Spread the eggplant batons on a lined tray and roast in the oven for 20 minutes. After 20 minutes, turn the batons and roast for an additional 10 minutes. The edges should be caramelized and soft while the insides remain tender but not shriveled.
Preparing the Curry Base
  1. Heat 3 tbsp of vegetable oil in a large pot over medium heat. Add black mustard seeds and let them sizzle for about 15 seconds, releasing their nutty aroma.
  2. Add the curry leaves to the pot and stir. Allow them to sizzle together for another 15 seconds.
  3. Toss in the sliced red onions and sauté for about 5 minutes until they become golden brown and fragrant.
  4. Mix in the tomato paste or pulp, cooking for about 1 minute while stirring continuously.
  5. After that, add the grated garlic and ginger, cooking for a further 2 minutes.
Mixing in the Spices and Eggplant
  1. Stir in the curry spices: cardamom powder, ground cloves, black pepper, chilli powder, coriander powder, cumin powder, and salt. Cook for about 3 minutes until it forms a thick paste.
  2. Pour in your 1 1/4 cups of water and gently add the roasted eggplant. Stir carefully, ensuring the eggplant is coated well with the spice mixture.
  3. Partially cover the pot, reduce the heat to low, and simmer for about 30 minutes. Be sure to stir carefully only once or twice to keep the eggplant intact, adding more water if necessary.
Finishing Touches
  1. Finally, stir in the coconut milk for a creamy texture. Taste and adjust salt if needed.
  2. Your curry should now be a thick, juicy, and flavorful dish where the eggplant is partially intact but also soft.
Serving Options
  1. Serve warm with fragrant basmati rice and a dollop of yogurt on top.
  2. If you're looking for an extra touch, sprinkle fresh coriander leaves and enjoy with some easy flatbread like naan.

Notes

For an enhanced flavor profile, consider marinating the eggplant in spices before roasting. Always keep your curry at a low simmer to prevent burning or sticking, and adjust the thickness by adding small amounts of water as it cooks.