Eggplant curry is a comforting, aromatic dish that transforms simple ingredients into something deeply satisfying. Tender roasted eggplant soaks up warm spices and a tangy, yogurt-based sauce, becoming silky and flavorful with every bite. Infused with cumin, garam masala, garlic, and ginger, this dish is hearty enough to stand on its own yet versatile enough to serve with basmati rice, naan, or other flatbreads. Wholesome, approachable, and full of rich flavor, it’s the kind of vegetarian curry that feels both everyday and special—perfect for a weeknight dinner or sharing with friends.
INGREDIENTS:
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste (available at Indian markets)
2 teaspoons garam masala (or more to taste)
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeño chile pepper, finely chopped
1 teaspoon salt
1 teaspoon freshly squeezed lemon or lime juice
1/4 bunch cilantro, finely chopped
METHOD:
Preheat oven to 450°F. Line a baking sheet with foil. Prick eggplant in several places with a knife or fork, then roast for 20–30 minutes, until tender and collapsed. Remove, cool slightly, peel, and coarsely chop into 1-inch pieces.
Heat oil in a medium saucepan over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds. Stir in onion and cook until soft and golden, about 5–7 minutes.
Stir in ginger-garlic paste, garam masala, and diced tomato. Cook for 1–2 minutes until the tomato begins to soften. Stir in yogurt until smooth.
Add roasted eggplant and jalapeño. Season with salt. Cover and cook over medium-high heat for 5 minutes to let flavors meld.
Uncover, reduce heat to low, and simmer for another 5 minutes. Stir in lemon juice, taste, and adjust seasoning. Garnish with chopped cilantro and serve hot with rice or naan.
YIELD: Serves 4
