Eggplant Curry

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.

Featured Ingredients

Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)
Moroccan coriander has a sweet, pleasant flavor with a hint of lemon. Ground coriander seed is easy to add to rice dishes, meat rubs, and... Size Options
$5.49 Glass jar, 1/2 cup (wt. 1.8 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce

Eggplant Curry Recipe

  • small Chinese eggplants
  • peanut oil
  • onion, diced
  • ginger, grated (or ginger paste)
  • garlic, crushed
  • ground cumin
  • ground coriander
  • serrano peppers, thinly sliced
  • tomatoes, diced
  • bay leaves
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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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