Eggplants are a common ingredient in both vegetarian and meat curry dishes especially Indian curries and Thai curries.
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.
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.
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.
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.
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.
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.
Nice simple curry to make. It was my first aubergine curry that I cooked and it goes down a storm in our house.
Use a mortar & pestle to pound herbs to release the flavours or use a food processor.
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.
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.