SLOW ROASTED EGGPLANT CURRY

By Director – Josh Ball · Last updated Friday, 12th July 2024 · 3 min read

Slow Roasted Eggplant Curry

Eggplant, Aubergine, Brinjal… Not a fan?

If you've shied away from eggplant in the past, it might simply be because you haven't had it prepared right. Let me change your mind with a fragrant and flavorful Baked Eggplant Curry recipe. Baking the eggplant not only simplifies the cooking process but also enhances its natural sweetness. Imagine pairing this aromatic curry with a bowl of cooked quinoa or a warm flaky flatbread!

Psst, eggplants are also a versatile vegetable that provides lots of fibre, making it not only nutritious, but also low in calories!

Ready to try this recipe? You can find all the fresh vegetables you need for this dish in our Farmers Pick Box, and while you're at it, don't forget to stock up on pantry staples from our Farmers Pick Pantry, now with over 50 popular items!

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Course Main Course

Cuisine Indian

Servings 3 people

Ingredients

Roasted Eggplant

800g Eggplant (roughly two)
4 Tbsp coconut oil
Pinch of salt
1 Tsp pesto

Curry

40 ml coconut oil
1 Red onion chopped
1/2 cup Tomato pulp or passata
1 tbsp chopped garlic
1 tbsp ginger (grated)
1 cup water
1/3 can coconut milk
4 dried curry leaves
1 tsp black mustard seed or 1/2 Tsp Garam masala
1/4 tsp cardamom powder
1/4 tsp ground clove
1/2 tsp cayenne pepper
3 tsp coriander powder
3 tsp cumin powder

Instructions

Preheat the oven to 240 Degrees Celsius or 220 Degrees if fan forced. Line your tray with baking paper.
Cut your eggplant into slices, place the eggplant in a large bowl, add oil, salt and pepper. Spread the greased eggplant mixture on a tray. Roast for 20 min, turn around after 10 min and roast until caramelised and tender.
For the curry sauce, in a large pot over a medium heat, add your oil, followed by the black mustard seeds, curry leaves and onion, fry for 5 min. Follow by adding all the other ingredients for the Curry sauce and allow to simmer for 10 min.
Remove the eggplant from the oven once 20min has passed. Pour the curry sauce into the baking tray with the eggplant. Place everything back in the oven for 15 min to bake at 180 Degrees Celsius.