Eggplant Curry
Prep time
Cook time
Total time
Recipe type: Main
Serves: 3
  • 1 large eggplant, peeled and diced into ½ inch cubes
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • ground black pepper
  • 1 14 ounce can light coconut milk
  • ½ cup diced green chile
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh cilantro, chopped
  • 2 cups cooked brown rice
  1. Place chopped eggplant in a bowl. Add salt and toss to combine. Place the eggplant in a strainer and put in a bowl or pie pan to collect fluid. Let the eggplant "sweat" for about an hour. Rinse and drain.
  2. Heat oil in a large skillet. Saute eggplant for about 5 minutes, until softening. Season with pepper.
  3. Whisk together coconut milk, green chile, and spices. Pour into skillet and heat to a simmer. Continue simmering for about 5 minutes.
  4. Whisk cornstarch with 2 tablespoons of water. Pour into curry and simmer a few more minutes, until the sauce thickens.
  5. Add cilantro to curry mixture. Serve over cooked rice.
Recipe by Cooking with Veggies at