Eggplant Curry

This aromatic Indian eggplant curry features tender baby eggplants stuffed with a fragrant masala paste and simmered in a rich tomato-based sauce. Perfect for a comforting vegetarian meal that's packed with authentic Indian flavors and ready in under an hour.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Eggplant

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 165kcal

Equipment

Ingredients

For the Masala Paste:

1 small yellow onion coarsely chopped
2 inches fresh ginger coarsely chopped
6 garlic cloves peeled and chopped
1 tablespoon garam masala
1 tablespoon brown sugar
1 tablespoon canola oil

For the Curry:

6 baby or Indian eggplants
15 ounces diced tomatoes canned or 2 large fresh tomatoes
1 medium yellow onion diced
2 tablespoons canola oil
1/2 tablespoon ground coriander
1 teaspoon paprika hot smoked or sweet
1/2 teaspoon turmeric
1 teaspoon ground cayenne pepper
1 tablespoon brown sugar
Salt to taste
Fresh cilantro leaves for garnish

Instructions

In a blender, combine all masala paste ingredients and blend until smooth. Set aside.
Cut baby eggplants lengthwise into quarters, stopping 1/4 inch from the stem to keep them intact. Gently separate the slits while holding the stem.
Carefully slather the masala paste into the slits of each eggplant in a thin layer, taking care not to break them apart. Set aside.
Heat 2 tablespoons oil in a large pan over medium heat. Add diced onions, a pinch of salt, and any remaining masala paste. Sauté until onions turn translucent, about 4-5 minutes.
Add diced tomatoes and remaining spices (coriander, paprika, turmeric, cayenne, brown sugar). Stir until well incorporated and season with salt to taste.
Gently place stuffed eggplants into the sauce, ensuring they are mostly submerged. Cover and simmer over medium-low heat for 20 minutes until eggplants change color and are cooked through but not mushy.
Add a little water if needed for moisture, but avoid stirring to prevent eggplants from falling apart.
When tender, stir gently, garnish with fresh cilantro, and serve warm with roti, naan, or basmati rice.

Notes

If using regular long eggplant, cut into 1-inch slices and make a halfway cut to stuff with masala

Eggplants can be stuffed up to 2 hours ahead and refrigerated before cooking

For milder heat, reduce cayenne pepper to 1/2 teaspoon

Fresh tomatoes can be substituted for canned - just dice 2 large tomatoes

Leftover curry tastes even better the next day as flavors meld together

Add a splash of coconut milk for extra creaminess if desired

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