Quick Eggplant Curry

Known as aubergines to many foreigners, the eggplant is a delicate, tropical perennial fruit (not vegetable!). Different varieties of the plant produce fruit of different size, shape, and color - though typically dark purple it is not uncommon to find white or even green eggplants. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. The hearty texture of an eggplant’s flesh makes it a great meat-substitute for vegan and vegetarian dishes.


Quick Eggplant Curry


3 Tablespoons of oil

1 small onion, cut

1 garlic clove, finely cut

1 eggplant thoroughly washed and cut into small cubes

1-2 tomatoes, cut into cubes




Any combination of the following:

  • Cumin powder

  • Turmeric powder

  • Curry powder

  • Masala powder

Sautee the onions and oil in a deep pot for 3 minutes on a medium heat. Add the garlic slices for an additional minute, and then add the eggplant cubes. Stir the ingredients for an additional minute, and then add the tomatoes and combination of whichever spices you have then add the salt to taste. Cover the pot and leave ingredients to simmer on a medium-low heat for ten minutes. Allow to cool and then serve with rice or roti!