Ready in: 40 minutes · Serves: 4 · Technique: Grilling & Simmering · Storage: Up to 3 days in the fridge.
Quick Answer
This grilled aubergine curry offers a warm, smoky flavor, perfect for cozy gatherings and easy to make with just a few steps.
Living in New York City during the chillier months evokes a unique ambiance-there's something magical about the crisp air and the festive spirit that swells as we head into Thanksgiving and Christmas. As the seasons change, my kitchen transforms into a cozy haven, where the familiar scents of spices waft through the air. One such recipe that has claimed a special spot in my heart (and stomach) is this grilled aubergine curry. It's a warm, inviting dish with a hint of smokiness that is perfect for gatherings, family dinners, or even enjoying solo on a chilly evening.
A Cozy Holiday Treat
Why You'll Love This Recipe
- This grilled aubergine curry offers a perfect balance of smoky flavors and rich spices, making it a crowd-pleaser at any gathering.
- It's a comforting dish that warms you up during chilly evenings, ideal for family dinners or solo meals.
- Easy to prepare with accessible ingredients, this recipe allows even novice cooks to create a delicious and impressive meal.
- The leftovers are just as delightful, with flavors developing and deepening when stored, making it perfect for meal prep.
- Customization options allow you to experiment with different vegetables or add creaminess with nut butters, creating a new twist each time.
Ingredients
To create this delightful grilled aubergine curry, gather the following ingredients:
- 2 large aubergines (eggplants), sliced into thick rounds
- 2 tablespoons of olive oil, for grilling
- 1 teaspoon of cumin seeds
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit (adjust based on your heat preference)
- 1 can (400g) of chopped tomatoes
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 200ml of coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
- Juice of half a lime
How to Make Grilled Aubergine Curry (Step-by-Step)
This grilled aubergine curry is a straightforward yet satisfying dish that warms the soul. Follow these steps to create a delicious meal.
Step 1: Grill the Aubergines
Start by drizzling olive oil over your sliced aubergines. I find that using a brush helps ensure even coverage. Preheat your grill or a grill pan until it's hot, then add the slices. Grill them for about 4-5 minutes on each side, until they are slightly charred and tender, releasing that delicious smoky flavor. The key here is to achieve nice grill marks without overcooking them.
Step 2: Cook the Aromatics
In a heavy-bottomed pot, heat up a splash of oil over medium heat. As it warms, add in cumin seeds-allowing them to sizzle for a few moments until fragrant. Then toss in the chopped onion. Cook until it turns translucent, stirring occasionally, and letting the natural sweetness develop. The scent is heavenly and will invite everyone to gather around.
Step 3: Add the Garlic and Ginger
Once the onions have softened, add the minced garlic, grated ginger, and slit green chilies. Stir them together and let them cook for another minute. The aroma here is simply irresistible!
Step 4: Simmer the Sauce
Pour in the chopped tomatoes and stir. Allow the mixture to simmer for about 10-15 minutes until it thickens. Then, sprinkle in the turmeric, coriander, and garam masala, stirring to combine the spices with the sauce.
Step 5: Combine Everything
Gently fold in the grilled aubergine slices, ensuring they're well coated with the sauce. Pour in the coconut milk and bring it all to a gentle simmer. Cook for an additional 5-10 minutes, allowing the flavors to meld beautifully.
Step 6: Final Touches
Before serving, add salt to taste and a splash of fresh lime juice. The acidity from the lime brightens the dish, elevating its flavor profile perfectly.
Step 7: Garnish and Serve
I love to finish my curry with a sprinkle of fresh cilantro for that pop of color and fresh taste. Serve it hot with basmati rice or warm naan.
Common Mistakes to Avoid
- Not using enough oil while grilling: This can lead to sticking and uneven cooking.
- Overcooking the onions: Ensure they're translucent, but not browned, to maintain sweetness.
- Adding coconut milk too early: This can reduce the creaminess; always add it during the final simmer.
Tips and Tricks for Success
- For an extra depth of flavor, consider adding a spoonful of peanut butter or almond butter to the sauce.
- Pair this dish with a side of cooling cucumber raita to balance out the spice.
- Feel free to experiment with additional vegetables like zucchini or bell peppers in the curry.
Variations
- Swap aubergines with zucchini or bell peppers for a different flavor profile.
- Use vegetable broth instead of coconut milk for a lighter version.
- Add chickpeas for extra protein and texture.
How to Serve
- Serve hot with basmati rice for a classic pairing.
- Accompany with warm naan or pita bread to soak up the sauce.
- Garnish with fresh cilantro and a wedge of lime for an added zing.
Make Ahead and Storage
- Make Ahead: You can grill the aubergines a day in advance to save time. Store them in the refrigerator until you're ready to use.
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Reheating: Reheat in a saucepan over low heat, adding a splash of water if needed, to loosen the sauce.
- Freezing: This dish freezes well. Allow it to cool completely, then transfer to a freezer-safe container for up to two months. Thaw in the fridge before reheating.
Recipe Notes / What I Learned
Experimenting with this grilled aubergine curry taught me the art of balancing flavors; the smokiness of the aubergine beautifully complements the warm spices. This dish is not only perfect for festive gatherings, but it's also a wonderful reminder of how comforting homemade curry can be during the winter months.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 7g protein · 28g carbs · 25g fat
Recipe by:
The Smoky Delight of Grilled Aubergine Curry
Ingredients
Equipment
Method
- Start by drizzling olive oil over your sliced aubergines. Preheat your grill or a grill pan until it’s hot, then add the slices. Grill them for about 4–5 minutes on each side, until they are slightly charred and tender.
- In a heavy-bottomed pot, heat up a splash of oil over medium heat. Add in cumin seeds and let them sizzle for a few moments until fragrant. Then toss in the chopped onion and cook until it turns translucent.
- Once the onions have softened, add the minced garlic, grated ginger, and slit green chilies. Stir and let them cook for another minute.
- Pour in the chopped tomatoes and stir. Allow the mixture to simmer for about 10–15 minutes until it thickens. Then, sprinkle in the turmeric, coriander, and garam masala, stirring to combine.
- Gently fold in the grilled aubergine slices, ensuring they're well coated with the sauce. Pour in the coconut milk and bring it all to a gentle simmer. Cook for an additional 5–10 minutes.
- Before serving, add salt to taste and a splash of fresh lime juice. The acidity from the lime brightens the dish.
- Finish the curry with a sprinkle of fresh cilantro and serve hot with basmati rice or warm naan.
Notes
FAQs
1. Can I use a different type of eggplant?
Yes, you can use other types of eggplant, such as Japanese or Italian varieties, but keep in mind that cooking times may vary slightly.
2. Is this curry spicy?
The spiciness can be adjusted based on your preference. You can reduce the number of green chilies or omit them entirely for a milder flavor.
3. Can I make this dish vegan?
Yes, this recipe is already vegan-friendly as it uses coconut milk and no animal products.
4. How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stove or microwave before serving.
5. What can I serve with grilled aubergine curry?
This curry pairs wonderfully with basmati rice, warm naan, or even a side of cooling cucumber raita for a refreshing balance.
