Eggplant Curry
Aubergine cubes fried until golden and simmered for 20 minutes in a tomato and onion curry sauce with cumin and turmeric.
The Method for Eggplant Curry
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Fry the aubergine in 4 tbsp of the oil in batches for 8 minutes until golden. Set aside.
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Soften the onion in the remaining oil for 8 minutes. Add the garlic, ginger and spices and stir for 1 minute.
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Add the tomatoes and cook for 8 minutes until the oil separates. Return the aubergine with the water.
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Cover and simmer for 20 minutes until soft. Stir in the salt, sugar and lemon juice.
Things to Watch For
- Do not crowd the pan.
- Cook the tomatoes until the oil separates.
- If your hob runs hot, check at 15 minutes.
- Balance with sugar and lemon.
If You're Missing Something
- A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
A Little Background
Aubergine in a curry can be creamy and sweet, or it can be oily and grey. The difference lies in two steps: how the aubergine is cooked first, and how long the sauce is given.
Cut the aubergine into 3 cm cubes and fry in a good amount of hot oil until golden on all sides, about 8 minutes. Do not crowd the pan, since the cubes will steam and turn to mush. They will soak up oil at first and then give it back.
In the same pan, soften the onion, then add garlic, ginger, cumin, coriander and turmeric. Cook the tomatoes down for 8 minutes until the oil separates at the edges.
Return the aubergine with a splash of water, cover and simmer for 20 minutes until completely soft. If your hob runs hot, check at 15 minutes. Stir in a little sugar and lemon juice to balance the sauce, and finish with coriander. It is best served with rice or flatbread.
To Go With It
Basmati rice · Chapati · Plain yoghurt · Mango chutney
Keeping Eggplant Curry
Keeps in the fridge for 4 days. Reheat gently.
Questions People Ask
How long does Eggplant Curry take to make?
About 45 minutes in total — 15 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Eggplant Curry?
Do not crowd the pan. Cook the tomatoes until the oil separates. If your hob runs hot, check at 15 minutes. Balance with sugar and lemon.
What should I serve with Eggplant Curry?
Basmati rice; Chapati; Plain yoghurt; Mango chutney.
How should Eggplant Curry be stored?
Keeps in the fridge for 4 days. Reheat gently.
Is Eggplant Curry suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free and gluten-free. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Eggplant Curry?
About 266 kcal per serving, with 4 g protein, 22 g carbohydrate and 18 g fat. The figures are calculated from the ingredient list and are an estimate.
Eggplant Curry Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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