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Eggplant Curry


3 small black eggplants (300g each)

vegetable oil for fryinng

3 tsp ground tumeric

2 tsp salt

1 red onion finely chopped

2 cloves garlic minced

2 tsp grated fresh ginger

1/3 cup curry leaves

1 long red chilli finely sliced

2 whole tomatoes

1/2 cup diced capsicum (quite small)

1 tsp tamarind paste

1 tsp wholegrain mustard

1 tsp hot English Mustard


Cut the eggplant into even wedges, place in a plastic bag and add tumeric and salt and shake to coat.

Heat the oil in a large heavy based pan, fry the eggplant wedges in batches until they are quite dark. Drain excess oil off eggplant wedges by resting them on absorbent paper.


Add a small splash of oil to a heavy based saucepan and fry the onions, garlic, ginger, curry leaves and chilli.

Add capsicum, chopped tomatoes, tamarind and mustard. Once all combined add in the eggplant wedges. Mix very gently at this stage as you don't want your eggplant wedges to break up. Cook for a few minutes and season to taste. The spice of this dish will totally depend on the heat of your chilli

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