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Recipe by:

Dana Ramsey

The Smoky Delight of Grilled Aubergine Curry

This grilled aubergine curry offers a warm, smoky flavor, perfect for cozy gatherings and easy to make with just a few steps.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 large aubergines (eggplants), sliced into thick rounds
  • 2 Tbsp. olive oil, for grilling
  • 1 tsp. cumin seeds
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 pieces green chilies, slit adjust based on your heat preference
  • 1 can (400g) chopped tomatoes
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala
  • 200 ml coconut milk
  • Salt, to taste
  • Fresh cilantro, for garnish

Equipment

  • Grill or grill pan
  • Heavy-bottomed pot
  • Spatula

Method
 

  1. 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.
  2. 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.
  3. Once the onions have softened, add the minced garlic, grated ginger, and slit green chilies. Stir and let them cook for another minute.
  4. 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.
  5. 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.
  6. Before serving, add salt to taste and a splash of fresh lime juice. The acidity from the lime brightens the dish.
  7. Finish the curry with a sprinkle of fresh cilantro and serve hot with basmati rice or warm naan.

Notes

This recipe is perfect for meal prep as flavors develop and deepen when stored. You can experiment with different vegetables or add nut butters for a new twist.