Eggplant Curry: Easy Aubergine Tomato Curry
This eggplant curry recipe will help you make a melt-in-the-mouth roast aubergine in tomato based curry sauce. It is an easy vegan curry that is perfect for a busy day.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large eggplant/ aubergine (Cut in 1 inch chunks.)
- 1 medium onion (chopped.)
- 2 medium-sized beef tomatoes (chopped.)
- ½ inch ginger (finely minced.)
- 3 cloves garlic (finely minced.)
- 1 teaspoon ground coriander.
- 1 teaspoon ground cumin.
- ¼ teaspoon turmeric powder.
- 1 teaspoon Kashmiri chilli powder.
- ½ ground black pepper.
- ¾ teaspoon salt (and a little bit more to wash aubergine.)
- 3 tablespoons cooking oil.
Instructions
- 1
Place the eggplant pieces in a mixing bowl, and sprinkle some salt all over them. Set aside and leave it until the aubergine sweats, releasing its sap.
- 2
When the eggplant releases its sap, rinse it with water and then carefully squeeze them as much as you can. Take care not to break the aubergine. Drain and discard the water.
- 3
Fry the aubergine pieces on a pan without oil. Keep stirring every now and again. Until all the eggplant is nicely browned.
- 4
In the meantime, fry the onion until lightly golden and then add in the ginger-garlic paste, turmeric powder, coriander, cumin, chilli, black pepper, and salt. Cook further until all the spices give aroma.
- 5
Then add in the chopped tomatoes. Give it a stir and let it cook with the lid on. Keep checking. When all the tomatoes become soft, mash them with a wooden spoon until you have a nice smooth sauce. Let it simmer until the oil slightly separates from the spice masala.
- 6
Finally, add in the pan-roasted aubergine chunks into the spice masala. Stir and cook it with the lid on for about 5-10 minutes until the aubergine is soft and tender with a nice thick curry sauce.