This post may contain affiliate links. Please read my disclosure.
I get tired of the same old vegetable recipes, so I spiced up this eggplant with a little curry and tossed it on the grill. The results were this delicious, caramelized umami flavor packed morsels of eggplant!
As I take a bite of this delicious curried eggplant I ask myself “why haven’t I been cooking with eggplant my whole life?” I don’t know the answer. I do know that I absolutely love the meaty quality of eggplant, and I’ll definitely be working it into my regular cooking schedule.
Ya’ll You all also know that I have a small obsession with curry. Anything curry, any kind of curry be it Indian, Thai, Japanese, African, etc. I love it all.
So naturally, why not make some curried eggplant? And since we’re already cooking up some steaks on the grill, we’ll just throw the eggplant on with it. If you’re not already using your grill, the oven will work just fine.
Sambal is used in this recipe to add a spicy kick to the eggplant. I was looking for a mild chili flavor with some heat, and the sambal is the perfect condiment for this. Sambal is typically made with different types of ground chilies, a touch of sugar and lime juice, and some vinegar.
I’ve included a link to the brand I use because it is not overly spicy – its adds the perfect level of spice. You should also be able to find this at your local grocery store or Asian market.
The lemon juice adds a bite of freshness. I always use fresh lemons for lemon juice in recipes as the bottled versions have a whole different taste. And I don’t like it, except in emergency situations. Yes, I do keep some in my fridge. And yes, I am occasionally a hypocrite.
If you’re set on bottled, try to find the pure fresh squeezed lemon juice, not from concentrate. It really will make a difference in the flavor of your dish.
This won’t take you long to make. Slice the eggplant into 1/4″ to 1/2″ thick round pieces. Mix all remaining ingredients together and brush it on.
Once your grill is heated (we usually go for 500+ degrees, but anywhere between 400 and 500 degrees will work), place your eggplant on the grill, in an area that receives only indirect heat.
Notice below that I use the upper rack on the grill. Cook eggplant about 8-10 minutes per side.
As an alternative, preheat the oven to 425 degrees and bake eggplant for 25 minutes, until it just starts to caramelize.
How do you like to cook eggplant? Do you use curry in vegetables? Would you prefer to grill or bake the eggplant in this recipe?
Did you make this eggplant? Drop me a comment below and let me know what you think!
Indian Eggplant Curry
- 1 large eggplant diced in 1 inch cubes
- 1 tablespoon ghee
- 1/2 medium onion chopped
- 2 teaspoons grated ginger
- 4 garlic cloves minced
- 1/2 teaspoon toasted cumin seeds ground
- 1/2 teaspoon toasted coriander seeds ground
- 1 1/2 tablespoon garam masala
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 2 teaspoons salt
- 1-15 ounce can tomatoes
- 1-15 ounce can chickpeas
- 1-15 ounce can coconut milk full fat
- Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.
- Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.
- Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.
- Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.
- Serve with basmati rice and naan, roti, paratha or any other flatbread.
- Always use full fat coconut milk for the best creamy results.
- For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.
- Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder.