Eggplant Curry


Commercial curry powder can be substituted for Jennifer Aranas's version. To mellow its raw flavor, toast the curry in a dry skillet until it's fragrant.Plus: More Vegetable Recipes and Tips

Eggplant Curry
Photo: © Anna Williams


  • 2 tablespoons pure olive oil

  • 1 medium tomato, chopped

  • 1 garlic clove, minced

  • 1 teaspoon minced fresh ginger

  • 1 tablespoon Rambutan Curry Paste

  • 1 1/2 pounds eggplant, cut into 1-inch dice

  • 2 cups vegetable or chicken stock or canned low-sodium broth

  • Salt and freshly ground pepper 


  1. Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

  2. Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.

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