Indian Eggplant Curry

Indulge in the rich, aromatic flavors of Indian Eggplant Curry, a hearty vegetarian dish that’s as comforting as it is delicious. This recipe features tender baby or Japanese eggplants, simmered to perfection in a creamy coconut milk-based curry infused with traditional Indian spices like turmeric, cumin, and garam masala. The dish starts with a fragrant tempering of mustard and cumin seeds, creating a flavorful base with sautéed onions, garlic, and ginger. Juicy tomatoes and fresh cilantro add a vibrant touch, while the silky coconut milk brings balance to the bold spices. Ready in just 45 minutes, this curry is perfect for weeknight dinners or special occasions alike. Serve it hot with steamed basmati rice, naan, or roti for a soul-satisfying meal that captures the essence of Indian cuisine. Perfect for vegetarians and curry lovers, this recipe is a must-try for anyone seeking an authentic and flavorful taste of India!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Small eggplants (baby eggplants or Japanese eggplants)
• 2 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 medium Tomatoes, finely chopped
• 200 milliliters Coconut milk
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt
• 200 milliliters Water

Directions

Step 1

Wash and pat dry the eggplants. Cut a deep 'X' into the bottom of each eggplant without slicing all the way through, leaving them whole.

Step 2

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 3

Add the mustard seeds and cumin seeds to the hot oil. Let them splutter for 30 seconds, releasing their aroma.

Step 4

Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the turmeric powder, ground coriander, garam masala, and red chili powder. Stir well to coat the onions and release the spices' flavors.

Step 7

Add the chopped tomatoes and sauté until they are soft and start to break down, about 5 minutes.

Step 8

Pour in the coconut milk and water. Stir to combine and bring the mixture to a simmer.

Step 9

Gently place the prepared eggplants in the curry sauce, ensuring they are submerged as much as possible.

Step 10

Cover the pan with a lid and simmer for 20-25 minutes on low heat, or until the eggplants are soft and fully cooked. Stir occasionally to prevent sticking.

Step 11

Season the curry with salt, adjusting to taste.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	1327.5 grams (1327.5g)

Amount per serving	% Daily Value*
Calories	584

Total Fat 31.10g	40%
Saturated Fat 4.20g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2438mg	106%
Total Carbohydrate 79.10g	29%
Dietary Fiber 23.40g	84%
Total Sugars 43.30g
Protein 11.60g	23%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 8mg	42%
Potassium 2326mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 7.2%

Carbs: 49.2%