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Baked Eggplant Curry

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Adjust Servings:
2 Aubergine/Eggplant
250 g of Tomato fresh
2 Onion
2 cloves of Garlic
2 cm of Fresh ginger
2 tbsp. of Coconut oil
to taste Lemon juice Or, lime juice
150 ml of Coconut milk Full fat coconut milk
to taste Salt
1.5 tsp. of Black mustard seeds If you don't have black seeds, use the yellow ones.
1/2 tsp. of Fenugreek seeds
10 Curry leaves
1 tbsp. of Ground coriander
1 tsp. of Kashmiri chilli powder Or 1/2 tsp of chili + 1/2 tsp of paprika
1/2 tsp. of Turmeric powder

Baked Eggplant Curry

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 30 min
  • Serves 4
  • Medium


  • Spices:



Eggplant pulp is an excellent filling for a curry. Eggplant is pre-baked, then the curry is made very quickly and easily.

This recipe is very close to the authentic version of the southern recipe for the Kerala Eggplant Masala. You will see a long list of single spices, which gives the dish a distinctive flavor and aroma. But don’t let the lack of all these spices in your kitchen stop you. Add 1 tbsp of ready-made curry powder instead and you will get a very worthy version of the dish! In countries where Indian cuisine came along with the immigrants (England, the Caribbean, etc.), they do it that way.

It is delicious and healthy!

Bon Appétit!

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Preheat the oven to 220 degrees Celsius. Pierce the whole eggplants with the skin in several places with a fork and bake them until super-soft for about 1 hour. Once the eggplants are done, take them out and put them in a colander over a bowl to let them cool and drain off the excess liquid. Then peel off the skin and chop the pulp a little until you get a bunch of coarse chunks.


Next, chop the garlic finely and grate the ginger on a fine grater. It should be about 1 tbsp of garlic and 1 tbsp of grated ginger.
Dice the onion into small cubes. Dice the tomatoes into medium-sized cubes.
After that, you need to measure out all the spices because the next step is to act quickly.


In a large frying pan, heat the coconut oil over medium to high heat and add the mustard seeds. The mustard seeds should immediately begin to crack and bounce but not burn. Then add the fenugreek seeds and curry leaves. Stir-fry them together for a few seconds. You will smell a wonderful aroma at this stage.


Now add the onions and a pinch of salt. Lower the heat a bit and sauté the onions until they are very soft and have a beige color, for about 15 minutes. At the same time, onions shouldn't be browned.


When the onions are done, add the ginger with the garlic and cook it together for about two minutes. Again the aroma is marvelous.
Then, add the diced tomatoes, put the lid on and let the tomatoes soften for about 5 minutes. After that, take the lid off, stir and simmer them together for another 5 minutes or more. The tomatoes should completely lose their shape and become a thick paste.


Next, add ground spices, such as coriander, turmeric and chili. Stir and cook it all together for 1 minute.


Now, add the eggplants and coconut milk. Stir, season with salt to taste and simmer together for about 5 minutes.
Season with herbs and lemon juice before serving.
Bon Appétit!

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