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vegan eggplant, aubergine, and brinjal curry shown in bowls served with rice and naan bread

Eggplant Curry

Prep: 5 min
Cook: 55 min
Total: 1 hr
Servings: 4

Fresh eggplants are oven roasted and then simmered in a mixture of Indian spices in this classic recipe. This recipe uses easy-to-find large eggplants and a classic assortment of Indian curry spices. This recipe is a must-try if you like curry!

Author Embody Nourish
by Embody Nourish
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: Curry (4 Servings)
Needed Kitchenware: 1 large baking sheet, parchment paper, cooking pot, oven.
  • 2 medium eggplants
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green chili, halved
  • 3 tbsp tomato purée
  • 1 tsp black mustard seed
  • 10 dried curry leaves
  • 3 tsp ground cilantro or coriander
  • ¼ tsp ground cardamom
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • ¼ tsp ground turmeric
  • 4 tsp ground cumin
  • 1½ cup water
  • 1 tbsp freshly grated ginger
  • 3 garlic cloved, minced
  • salt and pepper to taste
  • (optional) 2-3 tbsp coconut milk
  • (optional) 1-2 tbsp vegan yogurt
  • (optional) 1 tbsp fresh cilantro or coriander
Recipe Directions

Directions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut and slice the eggplant as shown in the video below. Drizzle with roughly 2 tbsp olive oil, ½ tsp ground cumin, ½ tsp salt, and 1 tsp ground black pepper. Place into the oven and roast for 25-30 minutes, turning them over once half-way through.
  • Cut and prepare all the ingredients as indicated in the ingredients. Keep the seeds in the chili for some spicy
  • In a cooking pot over medium heat, sauteé the mustard seeds and dried curry leaves in 2 tbsp olive oil. This step is complete once you start hearing the seeds pop, 1-3 minutes.
  • Add the onions and cook until they become transparent.
  • Add in green chili, coriander, cardamom, cayenne, black pepper, turmeric, and cumin. Cook for 2 minutes stirring frequently to keep the spices from sticking or burning.
  • Add in the tomato purée, garlic, ginger, and salt. Cook for another 2 minutes and then add in the water.
  • Transfer the roasted eggplant from the oven into the pot. Simmer for 20-30 minutes depending on how soft you want the eggplant.
  • (Optional) Add the coconut milk if you would like a more mild curry flavor and a little more saucey. Garnish with vegan yogurt and fresh cilantro or coriander.
Notes

Adjust the amount of water to make it as saucey or dry as you would like.

For whole food, you can omit all the oil in the recipe. Roast the eggplant without the oil and use a little water when sauteéing in the beginning.

Recipe video

Watch Video

Recipe nutrition

Nutritional Information

Yield: Curry
Servings: 4
Information per serving:
Energy: 252.3 kcal
Carbohydrate: 30.9 g
Protein: 3.8 g
Fiber: 8.2 g
Sugar: 11 g
Fat: 15 g
Monounsaturated Fat: 10.4 g
Polyunsatured Fat: 1.9 g
Omega-3: 0.2 g
Omega-6: 1.4 g
Saturated Fat: 2.1 g
Trans Fat: 0.02 g
Cholesterol: 0 mg
Choline: 32.7 mg 8% DV
Folate: 47.8 µg 12% DV
A: 396.9 IU 17% DV
B1: 0.3 mg 23% DV
B2: 0.1 mg 9% DV
B3: 2.3 mg 16% DV
B5: 0.3 mg 6% DV
B6: 0.3 mg 26% DV
B12: 0 mg 0% DV
C: 36.1 mg 48% DV
D: 0 IU 0% DV
E: 3.4 mg 23% DV
K: 25.4 µg 28% DV
Calcium: 58.7 mg 6% DV
Copper: 0.3 mg 31% DV
Iron: 3.3 mg 18% DV
Magnesium: 55.6 mg 17% DV
Manganese: 1.1 mg 60% DV
Phosphorus: 80.4 mg 11% DV
Potassium: 556.4 mg 12% DV
Selenium: 2.7 µg 5% DV
Sodium: 328.2 mg 22% DV
Zinc: 0.7 mg 9% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

What is Eggplant Curry?

Curry is a general description for a recipe that includes some of the following herbs and spices: curry leaves, turmeric, cumin, and coriander. So this recipe is literally eggplant with some herbs and spices. Since eggplant is called different things in different cultures, you might find this also be called aubergine curry or brinjal curry.

Why Roast the Eggplant First?

Roasting vegetables enhances their flavor and adds a bit of texture to them to their surface.

What Do I Serve Curry With?

Curry is traditionally served with rice and bread. White rice is recommended here to offset the high flavor and potentially even the spice of this recipe. Naan is the bread of choice and basmatic rice cooked with seasoning is traditional. You can always serve with brown rice, a different bread, or go completely untraditional – try serving with steamed broccoli, collard greens, or next to a salad!

Enjoy!

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