Eggplant Curry

Eggplants are a common ingredient in both vegetarian and meat curry dishes especially Indian curries and Thai curries.

14 Recipes




Global Cuisine

150 reviews

This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.

Recipe by: simmig

4 reviews

A spicy, low-fat and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with wholemeal chapatis or naan.

Recipe by: Zoë Harpham

353 reviews

This healthy curry is loaded with fresh eggplant, capsicum and sweet potato. The chickpeas and sultanas added last then it's all simmered for a delicious meal.

Recipe by: NIBLETS

4 reviews

A slow cooker recipe for a very tasty curry. This is an economical recipe, and is great for vegetarians. The potatoes make it a filling dish, and the eggplant and mushrooms give it interest and pleasing texture. The amount of curry paste can be changed to suit the taste of your family.

Recipe by: bretoncook

335 reviews

This is a great tasting and spicy eggplant curry. You can peel the eggplant or use it with the skin on. Serve this garnished with chopped coriander and a raita on the side.

Recipe by: Yakuta

1 review

This is a great vegetarian/vegan curry but I use it as a side to my Indian dinner parties. The eggplant, chickpeas and tomatoes are combined in a homemade mix of spices.

Recipe by: Lasse's Solskinn

1 review

Nice simple curry to make. It was my first aubergine curry that I cooked and it goes down a storm in our house.

Recipe by: adelesobrun

2 reviews

Use a mortar & pestle to pound herbs to release the flavours or use a food processor.

Recipe by: thaicancook

8 reviews

Alu Baigan is a West Indian curry made with potato and eggplant which is served with roti or rice and kadhri. This is a great vegetarian dish.

Recipe by: BlackAshes

No reviews

This is an usual eggplant dish - it's like a cross between a curry and a side dish. Tastes amazing with fennel and nigella seeds adding a special flavour.

Recipe by: Rupert Smith

1 / 2

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