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.

Emily Nabors Hall
Source: EatingWell.com, October 2019


Recipe Summary

25 mins
25 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. 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 the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.

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

Nutrition Facts

399 calories; protein 11g 22% DV; carbohydrates 64g 21% DV; dietary fiber 10g 40% DV; sugars 9g; fat 12g 19% DV; saturated fat 4g 20% DV; niacin equivalents 6.1mg 47% DV; vitamin b6 0.8mg 49% DV; sodium 569mg 23% DV; calories from fat 108kcal.