Eggplant (Aubergine) Curry

READY IN: 45mins
Recipe by Julesong

This is the recipe I came up for very flavorful, rich, and mild eggplant curry. It's one of my favorite comfort foods. :)

Top Review by bebefisher

Good taste, but I had to add a whole can of lite coconut milk and some broth to get it thin enough to pour over rice. It ended up being too watery. So I will make it again without trying to thin it.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
  3. Meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
  4. When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
  5. Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
  6. I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
  7. Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.

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