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    You are in: Home / Indian / Curried Eggplant in Tomato Sauce Recipe
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    Curried Eggplant in Tomato Sauce

    Curried Eggplant in Tomato Sauce. Photo by Brian Holley

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    3 mins

    30 mins

    Brian Holley's Note:

    Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.

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    Units: US | Metric


    1. 1
      Heat the oil in a pot and fry the onion till light golden colour.
    2. 2
      Add the spices, cook for 2 minutes.
    3. 3
      Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
    4. 4
      Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.

    Ratings & Reviews:

    • on October 23, 2013


      Loved it: Simple. Fast. Delicious.<br/>Served with Basmatti rice.<br/>My husband who does not fancy Eggplants repeated the dish twice :)<br/>I did not use chili since I am breastfeeding but I believe it would add an extra kick and be awesome. Instead I used just a little of Cayenne pepper.

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    • on October 14, 2010

      Wonderful! I made this tonight with the eggplant and tomato from my garden. It was so easy and it is delicious. I asked the chef if this can work as a freezer meal and he states that it wil so I am looking forward to stocking my freezer with curry and enjoying aubergines all winter long.
      I did not have all of the spices but I had a good curry paste on hand that contained several of them so I put in about two teaspoons of that. I used tumeric, cumin, cumin seeds, fresh ginger and the curry paste. The sauce is so delicious - the coconut milk makes it very rich.

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    • on July 14, 2009


      Total perfection. Ease of preparation is great- anybody can do this, even the newest novice. It's DELICIOUS. Creamy and sweet and savory and a total sensory marvel. Brian- you've done it again (and I didn't doubt it for a second!). Would like to also say that every cook time is spot on perfect. We did this for our 'veg' night of the week- so good with hot rotis. Thank you a million times over.

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    Nutritional Facts for Curried Eggplant in Tomato Sauce

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.2
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 17.2 g
    Cholesterol 0.0 mg
    Sodium 93.5 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 8.1 g
    Sugars 12.1 g
    Protein 5.1 g

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