Curried Eggplant

Prep: 30 minutes Cook: 45 minutes



  • 1 large eggplant
  • 1/2 cup water
  • 1 medium onion, chopped
  • 1 tbsp grated fresh ginger
  • 1/2 tsp cumin seeds
  • 1 green bell pepper, chopped
  • 1 tomato, peeled and chopped (see note)
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp soy sauce (optional)
  • 1/2 cup fresh cilantro, chopped


Preheat the oven to 400F.

Prick eggplant all over with a fork. Place in a shallow baking dish and bake until very soft, about 45 minutes. Remove from the oven and cool. Cut in half and scoop out the pulp. Chop the pulp and set aside.

Place 1/4 cup of water in a saucepan. Add the onion, ginger, and cumin seeds. Cook, stirring occasionally, until the onion is softened slightly. Add the green pepper, tomato, coriander, turmeric, ground cumin, paprika, and ground pepper. Cook, stirring occasionally, for five minutes. Add the remaining water and soy sauce. Cook for another five minutes. Stir in the eggplant and cook for five minutes longer. Add the cilantro, stir several times, and remove from heat.

NOTE: To peel the tomato, plunge it into boiling water, then remove it and slip off the skin.