Eggplant Curry (Indian) Recipe

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Eggplant Curry (Indian)
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  1. Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
  2. Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
  3. Slice onions thinly.
  4. Seed and finely chop red and green chili peppers.
  5. In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
  6. Meanwhile, pat eggplant slices dry and cube them.
  7. Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
  8. Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
  9. Serve with rice, roti, dal or meat curry!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.76 Kcal (979 kJ)
Calories from fat 165.61 Kcal
% Daily Value*
Total Fat 18.4g 28%
Cholesterol 9.47mg 3%
Sodium 19.15mg 1%
Potassium 627.8mg 13%
Total Carbs 17.6g 6%
Sugars 9.49g 38%
Dietary Fiber 6.15g 25%
Protein 3.73g 7%
Vitamin C 54.1mg 90%
Iron 2.2mg 12%
Calcium 47.6mg 5%
Amount Per 100 g
Calories 96.11 Kcal (402 kJ)
Calories from fat 68.09 Kcal
% Daily Value*
Total Fat 7.57g 28%
Cholesterol 3.89mg 3%
Sodium 7.87mg 1%
Potassium 258.11mg 13%
Total Carbs 7.24g 6%
Sugars 3.9g 38%
Dietary Fiber 2.53g 25%
Protein 1.53g 7%
Vitamin C 22.2mg 90%
Iron 0.9mg 12%
Calcium 19.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
  • 6

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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