Eggplant Curry

Cooking Time

1 hour


4 people


2 large eggplants

1 1/2 cups white mushrooms

1 TBSP unrefined coconut oil

1/2 TSP black mustard seeds

1 bunch scallions finely chopped

2 garlic cloves, crushed

1 fresh red chili, finely chopped

1/2 TSP chilli powder

1 TSP ground cumin

1 TSP coriander

1 TSP salt

14 oz chopped tomatoes

1 TBSP fresh cilantro, plus a spring to garnish


  1. Preheat the oven at 400 degrees F (200 degrees Celcius). Wrap each eggplant in aluminium foil and bake them for 1 hour or until soft. Unwarp and leave to cool.
  2. Cut the mushrooms in half, or in quarters, if large, and set aside.
  3. While the eggplants are baking, heat the oil in a heavy pan and saute the mustard seeds for 2 min until they begin to pop. Add the scallions, mushrooms, garlic, and the chopped chilli and saute for 5 min.
  4. Stir in the chilli powder, cumin, ground coriander, turmeric, salt and saute for another 4-5 minutes.
  5. Add the tomatoes and simmer for 5 minutes.
  6. Cut each of the eggplants in half lengthways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly with a fork.
  7. Add the mashed eggplants and fresh cilantro to the pan. Brong to a boil and simemr for 5 minutes or until the sauce thickens.
  8. Serve garnished with a fresh coriander spring.


The Complete Indian Cooking by Mridula Baljekar