Eggplant Curry

Serve this spicy curry with warm naan, pita bread or fragrant jasmine rice.


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 jalapeno chile pepper, finely chopped
1 teaspoon salt
1 teaspoon freshly squeezed lemon or lime juice
1/4 bunch cilantro, finely chopped


Preheat oven to 450°F.

Place eggplant on a medium baking sheet, lined with foil. Prick eggplant in several places. Bake at 450°F for 20 to 30 minutes or until tender. Remove from oven and cool. Peel eggplant and then coarsely chop into 1 inch pieces.

Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion is tender.

Add ginger garlic paste, garam masala, and tomatoes to the onion mixture, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover and cook 5 minutes over medium high heat until mixture is heated through. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Stir in lemon juice, taste for seasoning.

Garnish with cilantro to serve.

YIELD: Serves 4

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