{"id":51173,"date":"2019-05-04T21:01:51","date_gmt":"2019-05-04T19:01:51","guid":{"rendered":"https:\/\/ellerepublic.de\/indisches-auberginen-curry\/"},"modified":"2026-03-24T11:01:25","modified_gmt":"2026-03-24T10:01:25","slug":"indian-eggplant-curry","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/indian-eggplant-curry\/","title":{"rendered":"Spicy Indian Eggplant Curry"},"content":{"rendered":"\n

This Indian<\/strong> Eggplant Curry <\/strong>(Baingan Bharta\u2013Inspired) is a must-try if you love aubergine and crave bold Indian flavours. It might not win beauty contests, but one bite and you\u2019ll be hooked. This vegan-friendly curry features roasted and mashed eggplant stirred into a deeply spiced tomato, onion, and garlic sauce. It\u2019s rich, smoky, and surprisingly simple to make \u2014 naturally vegan and gluten-free and perfect for a weeknight dinner.<\/p>\n\n\n\n

Meat lover? This dish pairs beautifully with lamb, too. And if lamb\u2019s your thing, don\u2019t miss my Lamb Curry with Chickpeas & Tomatoes<\/a> for another flavour-packed favourite.<\/p>\n\n\n\n

Spicy Indian Eggplant Curry ala Elle<\/h2>\n\n\n\n

Traditionally, this Pakistani dish is either served as a dip with flatbread, or as a main dish with rice and a yoghurt sauce (raita). As with any curry recipe<\/a>, there are many versions of this traditional dish. My version is pepped up with my own favorite choice of curry spices (garam masala, turmeric and cumin). And I also love to add tomato paste for extra umami richness, peas for color and texture, and a small amount of coconut milk to create a tasty sauce that can be soaked up by basmati rice. I like to use whole grain basmati rice, which is simple to cook and only takes 30-35 minutes. And a little tip — you can also serve this eggplant curry mixed together with the rice, just like a biryani rice dish. Yum!<\/p>\n\n\n

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Best way to prepare eggplant for this simple Indian curry recipe<\/h2>\n\n\n\n

First of all, you want some smokey flavors that come from roasting the eggplant. This makes it ever so flavorful. I do this in the oven since I don’t have a gas stove or a BBQ. But if you do have either of these… fantastic! You can cook the eggplant directly on the flame until it is charred. Simply brush will oil, prick the eggplant all over with a fork, place it over a medium grill heat and let it cook, turning occasionally until the skin is charred and it collapses, about 20 minutes or so. So easy.<\/p>\n\n\n\n

And if you are like me, then you do this in the oven. This takes longer but is just as effective. Bake it in a 180\u00b0C preheated the oven for about one hour or until the skin is charred and eggplant starts to shrink. And if you want some of those smokey flavors, broil if for 2 minutes on high settings.<\/p>\n\n\n

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I hope you’ll like this eggplant curry as much as I do. It makes great leftovers and even aubergine naysayers enjoy it. My favorite Schwabe didn’t even realize he was eating eggplant or a vegan meal for that matter. Though, he too did say it would be fabulous if I made it with lamb. I may just try that one of these days.<\/p>\n\n\n

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\n \n Elle<\/span>\n <\/div>\n

Spicy Indian Eggplant Curry<\/h2>
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