Eggplant Curry
Easy smoky eggplant curry with tomatoes, cumin and coriander. Roast, mash, sauté and simmer. Great make-ahead dish served with aromatic rice.
I am not a big fan of eggplants, but I will always make an exception for this wonderful dish. This is a great dish to start early; your guests will compliment you on the aroma of the simmering curry. Use as much of the ingredients as you want. I use twice as much coriander as cumin.
Submitted by: Mabel from Chicago, Illinois
- Roast eggplants until the skin is well charred, then peel and mash for a smoky base.
- Sauté onion, ginger, garlic and spices before adding the eggplant and tomatoes, then simmer at least 30 minutes.
- Flavors deepen with time, so you can make this ahead, keep it simmering, or reheat later for best taste.
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Preparation Instructions:
Preheat the oven to 400 degrees. Roast the eggplants for about 45 minutes until the skin is burnt. When cool enough to handle, remove the skin and mash with a fork.
Heat oil until hot. Saute onion for a few minutes until caramelized. Saute ginger and garlic for a minute or so. Stir in cumin and coriander. Add a few drops of water if the mixture becomes too dry. Add mashed eggplants and saute. Add the rest of the ingredients. Cover and simmer for at least 30 minutes.
You can keep it simmering on the stove longer while the guests arrive. Serve over Aromatic Rice.
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Frequently Asked Questions
Can I use other types of eggplant?
Yes. Chinese or Asian eggplants cook faster and have fewer seeds. Globe eggplants work too but need longer roasting and can be a bit seedy. Adjust roasting time and peel thicker skin after charring.
What is the best way to roast the eggplants?
Roast at 400 F for about 35 to 50 minutes until the skin is blackened and collapsed. You can also broil or char over a gas flame, turning often. Let them steam in a covered bowl a few minutes so the skin slips off easily.
Do I have to peel the eggplant after roasting?
Peeling is recommended for this recipe because the burnt skin can be bitter. Once roasted and rested, the skin should slide off. If you like extra texture, leave some small bits of skin.
How can I change the heat level?
Remove the serrano seeds for milder heat. Use a milder pepper or skip it entirely for no heat. For more spice, add chopped green chiles, red chili flakes, or a pinch of cayenne.
Can I make this ahead and store leftovers?
Yes. The curry tastes better after a day. Store in the refrigerator for 3 to 4 days or freeze up to 2 months. Reheat gently on low heat and add a splash of water if it seems dry.
What oil or ingredient swaps work in this recipe?
Use a neutral oil like vegetable or canola if you prefer not to use peanut oil. To make the curry creamier, stir in coconut milk or plain yogurt near the end. The dish is already vegan if you avoid dairy.
How do I adjust the texture of the curry?
Mash the eggplant more for a smooth spread, or leave larger pieces for a chunky curry. Cook uncovered a bit at the end to thicken, or add tomato paste for extra body.
What should I serve with this eggplant curry?
Serve with aromatic basmati rice, naan, or flatbread. Fresh cilantro, a squeeze of lemon, or cooling yogurt on the side brightens the dish.
Can I use other types of eggplant?
Yes. Chinese or Asian eggplants cook faster and have fewer seeds. Globe eggplants work too but need longer roasting and can be a bit seedy. Adjust roasting time and peel thicker skin after charring.
What is the best way to roast the eggplants?
Roast at 400 F for about 35 to 50 minutes until the skin is blackened and collapsed. You can also broil or char over a gas flame, turning often. Let them steam in a covered bowl a few minutes so the skin slips off easily.
Do I have to peel the eggplant after roasting?
Peeling is recommended for this recipe because the burnt skin can be bitter. Once roasted and rested, the skin should slide off. If you like extra texture, leave some small bits of skin.
How can I change the heat level?
Remove the serrano seeds for milder heat. Use a milder pepper or skip it entirely for no heat. For more spice, add chopped green chiles, red chili flakes, or a pinch of cayenne.
Can I make this ahead and store leftovers?
Yes. The curry tastes better after a day. Store in the refrigerator for 3 to 4 days or freeze up to 2 months. Reheat gently on low heat and add a splash of water if it seems dry.
What oil or ingredient swaps work in this recipe?
Use a neutral oil like vegetable or canola if you prefer not to use peanut oil. To make the curry creamier, stir in coconut milk or plain yogurt near the end. The dish is already vegan if you avoid dairy.
How do I adjust the texture of the curry?
Mash the eggplant more for a smooth spread, or leave larger pieces for a chunky curry. Cook uncovered a bit at the end to thicken, or add tomato paste for extra body.
What should I serve with this eggplant curry?
Serve with aromatic basmati rice, naan, or flatbread. Fresh cilantro, a squeeze of lemon, or cooling yogurt on the side brightens the dish.
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