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Eggplant curry in an iron bowl with rice and chana masala from the front.
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5 from 6 votes

eggplant curry - baingan masala

Meltingly tender eggplant and a luscious sauce loaded with big Indian flavours make this one sure to please.
Prep Time1 hr
Cook Time10 mins
Course: side
Cuisine: Indian
Keyword: aubergine curry, bainghan masala, eggplant curry
Servings: 2
Calories: 310kcal
Author: romain | glebekitchen


Spice mix

  • 2 tsp Indian restaurant spice mix - recipe link below
  • 1 tsp kasoor methi - fenugreek leaves
  • 1/2 tsp kashmiri chili powder
  • 1/2 tsp amchoor powder - dried mango powder
  • 1 tsp kosher salt

Eggplant curry

  • 3-4 Indian eggplants aka ratna or brinjal
  • 3 tbsp vegetable oil
  • 1/2 tsp cumin seed
  • 1/2 onion coarsely chopped
  • 1 tbsp garlic ginger paste
  • 1 green chili sliced lengthwise and cut into 3/4 inch pieces
  • 15 oz curry base - recipe link below
  • 1 tbsp cilantro stems finely chopped
  • 5-6 cherry tomatoes sliced in half
  • vegetable oil to coat the eggplant


Roast the eggplant

  • Pre-heat your oven to 350 degrees
  • Remove the stem from the Indian eggplant. Cut each eggplant into 4 wedges lengthwise. Think of cutting an egg in half for deviled eggs and then half again. Cut it that way.
  • Toss the eggplant in a little vegetable oil. You don't want to drown it but make sure every piece is coated.
  • Place on a cookie sheet or pizza pan, skin side down. Sprinkle with salt.
  • Roast in the oven until the eggplant is soft and just starting to colour. This should take about 25 minutes.
  • When the eggplant comes out of the oven the skin will be hard. You don't want that. Place the hot eggplant in a small tupperware and cover. Set aside on the counter for 30 minutes. The skin will soften.

Make the baingan masala

  • Pick a skillet that can take heat. Something with an insulated handle is good. Put on some shabby clothes. Cooking Indian restaurant style is messy stuff.
  • Place the skillet over medium low heat.
  • Add 3 Tbsp of oil. When it starts to shimmer add the onions and cook until the edges of the onions start to colour. This should take 3-4 minutes. Add the cumin seed and green chilies and cook another 30 seconds or so.
  • Move the onions to one side. There should be a fair bit of oil in the bottom of the pan. Add the spice mix and stir to thoroughly coat the spices in oil. It should start to bubble a bit. Cook the spices for about 30 seconds. Watch your pan carefully. You don't want to let your spices burn.
  • Add the garlic ginger paste and chopped cilantro stems and stir the spices, garlic ginger paste and onions to combine. Cook about 30-45 seconds.
  • Turn the heat up to medium high. Add 3 oz of curry base. Stir to combine. Let cook about a minute. You should see craters forming and a bit of oil separating out.
  • Now add 6 oz of curry base. Stir to combine and cook about 90 seconds. You want to see the same little craters.
  • Add the remaining curry base. Stir to combine. Reduce the heat to medium low.
  • Add the eggplant, stir to combine and let simmer about 3 minutes. Then add the cherry tomatoes and let simmer another minute or two.
  • Garnish with a bit of chopped cilantro if desired. Serve with rice or Indian flatbreads. This makes a great vegetable side dish or vegetarian main course.


The recipe for Indian restaurant spice mix is here.
The recipe for curry base is here.


Serving: 2servings | Calories: 310kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 17g | Sodium: 1263mg | Potassium: 940mg | Fiber: 13g | Sugar: 15g | Vitamin A: 434IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 2mg