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Aubergine curry

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  • 2 large aubergines
  • 1/3 cup vegetable oil
  • 1 tbsp salt to sprinkle over aubergines
  • 1 bulb of garlic
  • 1g piece of ginger, peeled and cut into cubes
  • 2 chillis, cut into pieces
  • 3 tbsp water
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 tsp fennel seeds
  • 1 tbsp coriander powder
  • 0.5 tsp turmeric powder
  • 1 x 400g can chopped tomatoes
  • 3 tbsp water
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 handful freshly chopped coriander and mint to garnish (optional)
  • Cooking Time
    15 mins
  • Serving
    Serves 5
  • Skill Level


We had a few aubergines to use up - so I thought why not make an aubergine curry for dinner! My dad loved it, which means it must have been good alhamdulilah :D lol
  1. Cut the aubergine lengthways into medium/thick slices
  2. Sprinkle the slices with salt and set aside for 5 mins
  3. Pour the oil in a shallow plate, take each aubergine piece, dip it in the oil either side, then cook over medium/high heat in a non-stick pot until browned either side, then transfer onto kitchen paper to absorb excess oil
  4. Place the garlic, ginger, chillis and water into a food processor until it forms into a smooth paste
  5. Place the vegetable oil into the same pot over medium heat
  6. Add the cumin and fennel seeds, once they start to sizzle (after a few seconds) add the garlic/ginger paste and leave to fry for 2-3 minutes
  7. Add the coriander and turmeric powder, fry for a minute, then add the can of chopped tomato, water, black pepper and salt. Cover and leave to simmer for 10 minutes until it has reduced and thickened
  8. Add the aubergine pieces, mix gently, then leave for a further 5 minutes before serving (with optional garnish of chopped coriander and mint)

This made the whole home smell delicious, and really was lovely mashAllah. Nice and easy, and will impress any aubergine lover. Enjoy :)


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