Beautiful Eggplant Curry

photo 2


Serves: 4 

  • 2 large eggplants
  • vegetable oil to coat the eggplant
  • 4 cloves garlic
  • 2cm cube of ginger
  • 1/2 teaspoon nigella (black onion seeds)
  • More oil to fry the spices
  • 1/2 teaspoon fennel seeds
  • 1 (400g) can of tomatoes (or use same amount of peeled fresh tomatoes)
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chilli powder


Preparation:10min  ›  Cook:30min  ›  Ready in:40min

  1. Cut the eggplants into wedges about 5 cm long, arrange them on a baking tray, which has been covered with baking paper, and brush the wedges with oil. Bake them in a medium oven for 20 minutes, turn them over, brush them again and bake until beginning to brown. When baked set them aside while you make the sauce.
  2. Finely chop the garlic and ginger together.
  3. Heat oil in a pan and when it’s hot add in the nigella and fennel seeds. After a few seconds they will begin to pop.
  4. Add the garlic/ginger and fry for a few minutes, then add the tomatoes, coriander, turmeric and chilli powder. simmer until it forms a thick tomato paste.
  5. Add the sliced, fried eggplant to the pan and heat gently for 5 minutes.


2 thoughts on “Beautiful Eggplant Curry

    • IT IS! The real joy in this recipe is the creamy, smokey flesh of the eggplant juxtaposed against the unexpected fresh bursts of fennel seed.

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