Aubergine Curry

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There are so many ways to cook aubergines, although I hear people say the opposite too often! Today I decided to give it a bit of a spicy twist and prepare a tasty aubergine curry 🙂

Aubergine Curry

Difficulty: Easy Prep Time 10 min Cook Time 40 min Total Time 50 mins
Servings: 2


Curry Paste


  1. Preheat oven at 200C (fan).
  2. Cut the aubergine in quarters and place them on a baking tray covered with baking sheet. Make deep cuts on the diagonal, about 2cm apart, repeating in the opposite direction until you have a grid pattern. Rub the olive oil well into the cuts then season with salt. Roast in the oven for 30 minutes or until they are well cooked and soft.
  3. Make the curry paste. Put all the ingredients to a pestle and mortar. Mix well to make a paste. If too dry, add some oil.
  4. Heat 2 tbsp of olive oil in a pan and fry the onion, roughly chopped. Add the curry paste and stir for 2-3 minutes on medium heat. Add a bit of water if necessary.
  5. Add the potatoes, roughly chopped. Then add the plum tomatoes. Add 1 cup of water, bay leaves and season with salt to taste. Cover with a lid and cook for 30 minutes at low heat.
  6. Once the aubergines are cooked, remove from the oven and set aside. When the potatoes are cooked, raise the heat to thicken the tomato sauce. Let it cook for approximately 5 minutes. Add the aubergine and cook for an additional 5 minutes.
  7. Serve hot with boiled basmati rice. Sprinkle some fresh chopped parsley or coriander on top before serving.
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