Eggplant Curry (Indian)

"My favorite eggplant curry. A friend's Indian husband assured me it's authentic Indian cooking."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by chefdownunda photo by chefdownunda
photo by chefdownunda photo by chefdownunda
Ready In:




  • Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
  • Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
  • Slice onions thinly.
  • Seed and finely chop red and green chili peppers.
  • In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
  • Meanwhile, pat eggplant slices dry and cube them.
  • Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
  • Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
  • Serve with rice, roti, dal or meat curry!

Questions & Replies

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  1. Quite good, thanks, Mia! Made as directed. I gave some to my neighbor, a vegetarian, and she loved it, too! Served over brown rice. For WT8
  2. Very tasty, although mine was pretty spicy because I forgot to seed the chiles before chopping them. I ate this with some naan (wanted rice, but didn't have enough time). I really enjoyed this, though. Thanks for posting! Made for The Honeys for ZWT8
  3. 1st of my eggplant dishes that are going in freezer. a friend gave me 30 eggplant ! this is a mild good tasting curry ,if you are used to spice bump this up . i liked it very much used coconut milk from walmart . so im not getting a strong taste like i might have from canned milk ( i believe they wave coconut over top of box lol) i used a little more milk because my pan was large another good one sweetie zaar world tour 8
  4. Delicious, with the eggplant and the coconut milk blending together to form a very creamy and exotically different dish. My version was quite mildly flavoured, but I think that%u2019s because my eggplant and onions were bigger. It made like 3 big serves (4 normal serves) rather than 2 as described. Next time I may add more spice accordingly! But the flavour was really nice. I found they really came out the more I simmered it - simmered for about 25 minutes to get the eggplant to the nice creamy softness I like. Thanks a lot for posting!
  5. Made this delicious eggplant tonight to go with some grilled chicken. I used the Japanese-style eggplant because I find them more tender and I only used a green chili (jalapeno). I will definitely make this dish again soon. : )


  1. It was ok. I substituted a bunch of ingredients because I either couldn't find the real thing or wanted a healthier alternative, like instead of using ghee I used olive oil. I didn't have the tools to grind the ginger, so I got ground ginger. I could not find brown mustard seeds so I used regular ground musatrd. I substituted basil leaves for curry leaves. For the tamarind puree, I used orange juice and a little bit of lime juice, and instead of tomato paste I used ketchup. I never made a dish with eggplant before but I didn't really like the texture. It reminded me of cooked squash and zucchini- kind of soggy and soft. I'm not really sure how this was supposed to taste, but it needed more salt, despite all the spices I added! So a little sprinkle of soy sauce on my dish was a nice add. And it was definitely missing some crunch, so the next night I reheated the leftovers and sprinkled some chow mein noodles on top- it made the texture more bearable. I probably wouldn't cook eggplant again, unless I could keep it crunchy somehow. Oh, and the coconut milk made it creamy, but tasting the coconut milk on its own wasn't pleasant! It had a bitter, chalky taste.



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