We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch. Source: EatingWell.com, October 2019




  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil. Toss together eggplant, pepper, 2 tablespoons of oil and 1/4 teaspoon of salt on prepared baking sheet. Bake in preheated oven until eggplant is tender, about 20 minutes.

  • Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high; reduce heat medium-low and simmer until sauce has reduced and thickened slightly, about 15 minutes.

  • Stir cooked eggplant into curry mixture. Serve over cooked rice with cilantro and lime wedges.

Nutrition Facts

399 calories; 12 g total fat; 4 g saturated fat; 569 mg sodium. 64 g carbohydrates; 10 g fiber; 9 g sugar; 11 g protein; 6 mg niacin equivalents; 1 mg vitamin b6;