Curried Eggplant in Tomato Sauce

"Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry."
photo by Miriam photo by Miriam
photo by Miriam
photo by Miriam photo by Miriam
photo by Miriam photo by Miriam
photo by Miriam photo by Miriam
photo by Miriam photo by Miriam
Ready In:




  • Heat the oil in a pot and fry the onion till light golden colour.
  • Add the spices, cook for 2 minutes.
  • Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
  • Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.

Questions & Replies

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  1. Miriam
    I love this dish! It was simple, straightforward and absolutely delicious! It even tasted better as leftovers the following day! I served it as a side dish with tandoori chicken w/ lemon wedges, cilantro and onion.
    • Review photo by Miriam
  2. MaiKo Bueno
    Loved it: Simple. Fast. Delicious.<br/>Served with Basmatti rice.<br/>My husband who does not fancy Eggplants repeated the dish twice :)<br/>I did not use chili since I am breastfeeding but I believe it would add an extra kick and be awesome. Instead I used just a little of Cayenne pepper.
  3. muyfeliz
    Wonderful! I made this tonight with the eggplant and tomato from my garden. It was so easy and it is delicious. I asked the chef if this can work as a freezer meal and he states that it wil so I am looking forward to stocking my freezer with curry and enjoying aubergines all winter long. <br/>I did not have all of the spices but I had a good curry paste on hand that contained several of them so I put in about two teaspoons of that. I used tumeric, cumin, cumin seeds, fresh ginger and the curry paste. The sauce is so delicious - the coconut milk makes it very rich.
  4. MrsMM
    Total perfection. Ease of preparation is great- anybody can do this, even the newest novice. It's DELICIOUS. Creamy and sweet and savory and a total sensory marvel. Brian- you've done it again (and I didn't doubt it for a second!). Would like to also say that every cook time is spot on perfect. We did this for our 'veg' night of the week- so good with hot rotis. Thank you a million times over.


  1. Miriam
    I sauteed the eggplant first, just browning it in a small amount of oil, then setting it aside & continuing with the recipe, as suggested. I like the texture and flavor that this seems to add. I used a non-stick pan. I, also, added approximately 2 tablespoons of Swerve (a powdered sugar substitute) close to the end of cooking. I stirred it in and let it dissolve fully. I did this after tasting the dish and deciding it could use a little sweetness. Obviously, this is just personal preference. I let all ingredients cook at a low simmer for slightly longer than suggested. I think this is why my dish has the coloring it does. I love how the flavors meld, when you do this.


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