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Home Eat Dinners

Eggplant Curry

4.63 from 8 votes
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By: Sarah BondUpdated: Feb 07, 2023 14 Comments

This post contains affiliate links.

This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. Perfect for two!

A white bowl filled with eggplant curry, white rice, and cilantro

The best eggplant curry can be made right in your own kitchen. Seriously! Take this Indian-inspired curry bowl of goodness and use it as your test run. You’ll quickly learn that not only is this dish easy, it’s incredibly flavorful and feels like what you’d get at your favorite restaurant.

Between the shallots, garlic, garam masala, coconut milk, and loads of spices, I created this eggplant curry recipe with pretty much every flavor component possible to ensure that this dish does not miss a beat.

Often referred to as brinjal curry or aubergine curry, this meal is easy to make, uses simple, straight to the point ingredients, and is ready in only 45 minutes. (Bonus points if you make your own garam masala spice blend right at home!)

A white bowl filled with eggplant curry, white rice, and cilantro

Ingredients in aubergine curry

To make this savory eggplant curry, you’ll need six main ingredients followed by six spices. I used the standard Italian eggplant, but if you’re feeling adventurous, try something new! Here’s a breakdown of some different eggplant variations – most would work well in this curry!

  • Eggplant: First up, you’ll need 1 Italian eggplant (or as the Brits say, aubergine!). If using a smaller variation (like Indian or Thai white eggplants), use 3 or 4!
  • Olive Oil: Next, 2 tablespoons of olive oil will be used to brown the eggplant.
  • Shallot: As for the shallot, you’ll need 1, finely chopped. It should amount to about ½ of a cup.
  • Garlic: Go heavy on the garlic with 3 minced cloves.
  • Garam Masala: Next, add 2 teaspoon of garam masala to get that signature curry taste.
  • Spices: Use 1 teaspoon of each of the following: cumin, coriander, smoked paprika, and salt.
  • Coconut Milk: 1 14-oz can of coconut milk adds texture and great flavor.
  • Diced Tomatoes: Follow the coconut milk with 1 14-oz can of diced tomatoes. Keep the liquid — don’t drain.
  • To serve: Finally, serve your aubergine curry on fluffy rice and topped with cilantro!
A wooden spoon dipped into a white bowl filled with eggplant curry, white rice, and cilantro

How to make curry with eggplants

Creating this recipe couldn’t be simpler. Start with your rice, then prep your eggplant by dicing and heating it with the oil. Add the shallots and garlic, the spices, and then the cans!

Step 1: Cook the rice
If you’re serving your eggplant curry with rice, you can cook that now.

Step 2: Prep the eggplant
Next, start on the eggplant by cutting it into bite-sized cubes. Heat the oil in a large pot or pan and add the eggplant. Cook until it begins to brown and become soft, which should take about 5 minutes.

An eggplant diced into bite-sized cubes
A skillet filled with uncooked, diced eggplant

Step 3: Cook the shallot & garlic
Add the shallot and garlic to the pan, continuing to cook until the shallot is soft and frangrant. It should take another 2 minutes.

Step 4: Stir in the seasonings
Stir in the garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

A skillet filled with diced eggplant, shallots, and garlic

Step 5: Add the milk & tomatoes
Add the can of coconut milk and the undrained diced tomatoes. Bring it all to a gentle simmer, cover, and let cook for 15 minutes.

A skillet filled with diced eggplant, shallots, and garlic, along with a can of coconut milk and a can of diced tomatoes

Step 6: Serve with rice & cilantro
Serve warm over rice, topped with fresh cilantro.

A white bowl filled with eggplant curry, white rice, and cilantro

Eggplant Curry Tips

To find the “best” eggplant, I recommend looking for an eggplant with smooth, shiny, and unwrinkled skin. Keep it in the refrigerator to help it stay fresh!

Want to thicken up your curry while adding a punch of protein? Add a can of chickpeas! They can be included during Step 5 when you add the coconut milk and diced tomatoes. Be sure to drain and rinse the chickpeas before adding them to the skillet.

This curry would also be great as meal prep! Portion the curry and rice into serving-sized portions and store in the fridge until ready to eat.

Not feeling eggplant? Make a similar curry with tofu – tofu curry recipe here!

A wooden spoon dipped into a white bowl filled with eggplant curry, white rice, and cilantro

More Eggplant Dishes to Enjoy

You can never have too many eggplants! Their low sodium, high nutrient makeup makes them great for adding to many different dishes. Here are some more of my favorites!

  • Baba Ganoush
  • Pressed Eggplant Sandwiches
  • Vegetarian Moussaka
  • Veggie Pizza

Eggplant Curry

4.63 from 8 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Sarah Bond
Calories: 586kcal
Servings: 2 servings
Print Rate
This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. Perfect for two!

Ingredients

  • 1 eggplant
  • 2 Tbsp olive oil 30 mL
  • 1 shallot finely chopped, about ½ cup
  • 3 cloves garlic minced
  • 2 tsp garam masala
  • 1 tsp each cumin, coriander, smoked paprika, salt
  • 1 14-oz coconut milk 400 g
  • 1 14-oz can diced tomatoes 400 g
  • To serve: rice, cilantro

Instructions 

  • Rice: If serving with rice, get that started now.
  • Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.
    Cubed eggplant in a pan.
  • Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.
  • Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.
    Spiced eggplant in a pan.
  • Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.
    Eggplant with coconut milk and tomatoes in a pan.
  • Serve: Serve warm over rice, topped with fresh cilantro.

Nutrition Information

Serving: 1serving Calories: 586kcal (29%) Carbohydrates: 33g (11%) Protein: 8.1g (16%) Fat: 52g (80%) Saturated Fat: 35g (219%) Cholesterol: 0mg Sodium: 1206mg (52%) Potassium: 1457mg (42%) Fiber: 14g (58%) Sugar: 17.4g (19%) Calcium: 78mg (8%) Iron: 4mg (22%)
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  1. Lynda says

    Posted on 10/6 at 2:51 am

    I made this recipe because someone gave me a lot of eggplants so I doubled the recipe and because I didn’t have tinned tomatoes, I substituted tomato paste
    It was great. Very nice. I have been asked to make it again soon5 stars

    Reply
    • Sarah says

      Posted on 10/6 at 6:15 pm

      So happy to hear it, Lynda! Enjoy! 😀

  2. randleman says

    Posted on 11/12 at 2:25 pm

    Is it necessary to “sweat” the eggplant? Salt and sit or rinse and dry? I’ve come across many recipes that usually prep the eggplant before cooking.

    Reply
    • Sarah says

      Posted on 11/15 at 10:07 am

      Not in this case as it’s a pretty liquidy recipe! For something like eggplant parm I would do that process.

  3. Jo Allyn Henry says

    Posted on 1/14 at 6:05 am

    Recipe was easily prepared but lacked flavor, better second day but adding freshly ground cinnamon and sprinkle of tiny diced jalapenos really improved this recipe3 stars

    Reply
    • Judith says

      Posted on 9/3 at 1:00 pm

      Good to know Like some heat4 stars

  4. Steve says

    Posted on 5/6 at 11:29 am

    Great curry5 stars

    Reply
    • Sarah Bond says

      Posted on 5/6 at 12:07 pm

      Glad you liked it, Steve! Enjoy! 😀

  5. D briley says

    Posted on 8/20 at 12:30 pm

    Why is it called curry if it doesn’t have any curry

    Reply
    • Sarah Bond says

      Posted on 8/21 at 7:43 am

      The blend of spices we use in this recipe makes it a curry, namely all that garam masala! 🙂

  6. Bonnie says

    Posted on 9/11 at 1:37 pm

    how long is the dish good in the refrigerator? freezer?

    Reply
    • Sarah Bond says

      Posted on 9/14 at 1:46 pm

      About 5 days in the fridge, or 1 month in the freezer 😀

  7. Don says

    Posted on 3/20 at 1:48 pm

    Very nice and so simple.
    Trying to build our Vegan recipe portfolio for friends and family. This hit the spot nicely.
    It does bloom in flavor in the fridge, which is a treat for lunch the next day.

    Reply
    • Sarah Bond says

      Posted on 3/20 at 1:56 pm

      So happy to hear it, Don! Enjoy! 😀

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