Eggplant Green Curry

Eggplant Green Curry Recipe

This is a simple but very tasty Indian dish that will sharpen all your taste buds with ease. Serve with pita bread, Indian naan, or rice

See more eggplant recipes


Prep.: 15 minutes  Cooking time: 45 minutes  Servings: 4 servings




  • ¼ bunch cilantro, finely chopped
  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger
  • 1 tablespoon curry spice
  • 1 tomato, diced
  • ½ cup plain yogurt
  • 1 bell pepper, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic



Step 1:

Preheat the oven to 230 degrees C.

Step 2:

Cut and place eggplant on a medium baking sheet Bake for 20-30 minutes in preheated oven until done. Remove from heat, cool.

Eggplant Green Curry

Step 3:

Heat the oil in a medium saucepan over medium heat. Mix cumin and onion. Simmer until the onion becomes soft.

Eggplant Green Curry

Step 4:

Combine the ginger, garlic, curry and tomatoes in a saucepan and simmer for about 1 minute. Mix with yogurt. Add eggplant and pepper, pepper and salt. Cover and simmer for 10 minutes over high heat. Remove lid, reduce heat to low, and continue to simmer for about 5 minutes. Garnish with cilantro.

Eggplant Green Curry




Calories 146 kcal (9%) Fat 8 g (11%) Protein 4 g (8%) Carbohydrates 15.2 g (4%) Cholesterol 2 mg (0%) Fiber 6.2 g (24%) Sodium 739 mg (30%)


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