This South Indian Baked Eggplant Curry recipe is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice! It’s Glutenfree, nutfree and also soyfree.
Fans of hands-off dinner recipes that require minimal effort and clean-up, you will love this baked Eggplant curry recipe! Yes, eggplants are the hero of this dish. In my opinion, they are an underappreciated veggie. When prepared right they can make for an amazing part of your meal. The best way to prepare eggplant is to roast it – the baking process reduces the bitterness and brings out its natural sweetness resulting in the complex flavor we LOVE about this South Indian-inspired eggplant curry.
It all comes together in one pan! That’s right, no standing around and stirring a simmering pot. If you like eggplants, also make sure to try my baingan bharta.
This eggplant curry recipe gets a lot of flavor from curry leaves. Every time I sizzle a handful of those leaves in oil, they release a delightful crackle! If you’re not familiar with curry leaves, they are small delicate dark green leaves and have a uniquely citrusy, nutty aroma. For South Indian cooks, they’re as indispensable as chile peppers and a quintessential component of stir-fries and dals or stews. You’ll find them in Indian or Asian grocery stores and some big supermarkets might carry them. Curry leaves can be bought fresh and frozen for upto one year. Use directly from the freezer. Don’t have curry leaves? Substitute 1 bay leaf, 1 tsp coriander and 1 tsp lime juice for every 6 curry leaves.
This saucy eggplant usually is a side. To make this hearty, I add in red lentils into the sauce. They thicken the spicy sauce as well as make the dish into a meal. For additional protein add in a can of cooked chickpeas.
You can use smaller eggplants/brinjals or larger. Eggplants reduce a lot in size, so use enough. Recipe Origin: This recipe is adapted from the concepts I picked up browsing some vankaya(brinjal) curries/sides. As with my current baking run, I also adapted it to make a baked version instead of frying or pan frying.
MORE INDIAN COMFORT FOOD
- Baked Madras Curry Tofu
- Baked Sweet Potato chickpea Curry
- Baked vegetable Curry Casserole
- Baked Balti Veggies
- Avial- South Indian veggie coconut curry
- Tofu in Spinach Curry
- Vegetable Jalfrezi
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South Indian Eggplant Curry Baked Recipe
Ingredients
For the eggplant:
- 2 teaspoons oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon (0.25 teaspoon) black pepper
- ¼ teaspoon (0.25 teaspoon) cayenne or Indian red chili powder or use ½ teaspoon paprika instead for keeping it mild
- 1 teaspoon or more garam masala or you can use sambar masala or Berbere
- ½ teaspoon (0.5 teaspoon) salt
- 1 (458 g) large eggplant chopped into 1-1 ½ inches by ½ inch size cubes, or use small eggplants chopped into quarters
- ½ (55 g) red onion thinly sliced about ¾ cup
- 2 cloves garlic minced
- ½ inch ginger finely chopped or minced
For the sauce:
- 1 teaspoon oil
- ½ teaspoon (0.5 teaspoon) mustard seeds
- ⅛ teaspoon (0.13 teaspoon) fenugreek seeds
- 12 curry leaves fresh or frozen or dried
- 8 ounces (226.8 g) tomato puree use unseasoned tomato sauce or purée canned diced tomatoes
- 2 to 2 ½ cups (591.47 ml) coconut milk or other creamy non-dairy milk of choice, or use 1 15 ounce can of coconut milk and 1 cup of other non-dairy milk or water
- ¼ cup (45 g) split red lentils (Masoor dal)
- ¼ teaspoon salt
- cilantro and lemon juice for garnish
Instructions
- Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
- If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
- Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
- Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
- Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
- Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering of mustard seeds and mix lightly.
- Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
- If the sauce has thickened too much, you can gradually add in about ½ cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
- Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
- To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.
Notes
- Curry leaves : There is no good substitute for curry leaves so if you can't find them, leave them out. You can Substitute 1 bay leaf, 1 tsp coriander and 1 tsp lime juice for every 6 curry leaves. It’s slightly different flavor but complements the sauce with the tang and earthy tones.
How to store Curry leaves: fresh Curry leaves can be frozen in an airtight container for 8-10 months. Use frozen wherever recipe calls for fresh curry leaves - For keeping it mild, use ½ teaspoon paprika instead of cayenne
- if you cannot find tomato puree you can use unseasoned tomato sauce or purée canned diced tomatoes and use
- No oil: It’s difficult to make this oil free. You can dry toast the mustard seeds and use but the flavor payback isn’t as strong as oil toasted seeds. For the roasting process you can use broth or aquafaba
Nutrition
Ingredients:
- eggplants are baked in the oven with ginger, garlic, and onions
- before baking, the eggplants are rubbed with homemade spice paste made with a blend of coriander, cumin, black pepper, cayenne or Indian red chili powder, and garam masala
- tempering adds oomph to the gravy: mustard seeds, fenugreek seeds, and curry leaves are fried in oil to season it, then we add all this to the gravy
- tomato puree adds sweetness and acidity to the gravy
- coconut milk or other non-dairy milk is added for creaminess
- split red lentils add body and fiber and make this more satisfying and also thicken the sauce
- cilantro and lemon juice are my garnishes of choice
Tips:
- People will often try to find substitutes for curry leaves, but I personally feel there is no good substitute for them so if you can’t find them, it is totally fine to leave them out in a recipe. Or Substitute 1 bay leaf, 1 tsp coriander and 1 tsp lime juice for every 6 curry leaves.
- For keeping it mild, use ½ teaspoon paprika instead for keeping it mild
- Instead of garam masala, you can use sambar masala or Berbere
- if you cannot find tomato puree you can use unseasoned tomato sauce or purée canned diced tomatoes
How to make Vegan Baked Eggplant Curry:
To a 9×11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
If the spices are getting too clumped up, add splashes of some water or a few teaspoons of water so that the mixture is like a thin spice paste.
Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
Meanwhile, temper the mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium-high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off the heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.
Then return the dish to the oven. Cover with parchment paper and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
If the sauce has thickened too much, you can gradually add in about ½ cup of warm non-dairy milk and mix in.
Taste and adjust salt and flavor. Add more salt if needed, more spices if needed then mix in.
Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa. Alternatively, serve with garlic bread as a bowl of soup.
To make it soupier, you can fold in a little bit more non-dairy milk while the dish is still hot so that it gets a bit soupier. Then serve immediately with garlic bread.
I love this served with rice but if you want to cut down on carbs, cauliflower rice will work really well here.
Storage:
Store refrigerated for upto 3 days. Freeze for upto a month.
Adrienne
Made this tonight and it is delicious! I doubled it using two baking dishes. I cut my eggplant in smaller cubes (maybe 1/2 or 3/4 inch cubes) and mixed all the veggies with the spice paste the night before so it got to marinate. I topped my bowl with a nice scoop of vegan butter. Thanks for another great recipe, Richa!
Vegan Richa Support
Yay! Glad you liked it!
Ann
I made this tonight – loved the curry sauce but the eggplant didn’t taste good. I had cut the pieces big as you advise in your recipe – the pieces kept their shape but when I bit into them, they were watery/mushy. Is that the way the eggplant is supposed to turn out in this dish?
Richa
Yes eggplants cook quickly and get mushy. You can coat them in cornstarch so that they crisp up in the first bake, then remove most of the eggplant and add the sauces and bake. Fold in eggplant once the sauce is boiling and remove from oven. The sauce will continue to simmer for 2-3 mins after taking out
Hannah
This is my favorite recipe. I’ve made it many times now and it always comes out incredible! I’ve started making it in the instant pot instead of the oven and it turns out great that way, too
Vegan Richa Support
yay!
Hannah
Now that I’ve made this recipe 10 or so times, I’ve noticed that consistently the lentils do not cook in the 25 minutes the recipe says it will take, even when I cover the pan in tin foil. After 25 minutes they are still quite hard. Do you have any advice for this? curious if other people are having the same experience?
Richa
Might be the oven isnt heating as much or the baking dish too thick. What kind of red lentils are you using? I use split red lentils. Maybe your lentils are whole and not split, or really old. You can soak them in warm water for 15 mins then drain and use. And bake longer
Brooke
This was just absolutely heavenly! I doubled the recipe, used lots of red onion, and added more tomato passata so that the coconut milk did not dull the flavour too much. It is DEVINE. One of the best vegetarian curries I have ever made, and so so simple. I loved it so much I am going to make it again this weekend!
Vegan Richa Support
yay!
Lilia
Absolutely delicious. I just removed the curry leaves because I used dry and did not add the cilantro because I don’t like it. Aside from that, very tasty, will make it again for sure.
Vegan Richa Support
yay!
Miriam Attard
So good. I bulked it out with quinoa flakes & it was really amazing.
Vegan Richa Support
Yay! 🙂
Dee
Absolutely love your recipes, unfortunately website is severely lacking.
It automatically launched ads, completely unrelatedly recipes. Even now, I can’t even leave a comment without a stupid unrelated video being in the way. With absolutely no way to close ad or unrelated video ie it’s in the way.
Would suggest next website update includes user testing ie subset of customers.
Absolutely love your recipes, but the website is useless if it isn’t usable.
Richa
I’ve asked team to update the video placement and cross so that it doesn’t disappear. The cross used to be on the left and some phone screens aren’t as wide so it disappears on
The side. It’s now in the center
Joan
This has to be one of my favorite Vegan Richa recipes – although I must say I’ve not tried a single on that disappointed. The spice combinations are spot on! Is it wrong to lick the pan. Thank you for sharing your wonderful recipes!
Vegan Richa Support
so glad to hear that! thank you for making them! 🙂
Monica
So good!! Super easy to throw everything in one pan. I doubled the garlic and ginger and it was so tasty! Thank you for this amazing recipe Richa, it will definitely become one of my go-to meals
Vegan Richa Support
I’m so glad you enjoy the recipe!
Ella
Made this tonight, it was tasty and very easy to follow. I went for the paprika option and skipped the whole spices and curry leaves to keep it more toddler friendly. I used half coconut cream half water and it was beautifully creamy. The lentils add good texture. We had it with rice but I think garlic naan would be a great addition.
Vegan Richa Support
Wonderful!
Andrea
This is one of my absolute favorites. It freezes well too! Thanks Richa
Vegan Richa Support
I’m so happy you enjoy the recipe!
Nicky
It is testament to how good this recipe is, that my fiance who doesn’t like aubergine (eggplant) has enjoyed this recipe and had a second helping each time I have made it. So simple and tasty. Thankyou!!!
Vegan Richa Support
Hahaha I’m very glad everyone enjoys!
Lauren
Another veganricha hit! It made the whole house smell amazing, and the flavor was awesome. It’s so gratifying to bake a curry and see it look perfect when you take it out. I didn’t have curry leaves but I really wanted to make the recipe, so I used your substitution, and it’s just great!
Vegan Richa Support
Wonderful!
Christie
Crazy good and a new technique for curry for me. It’s a keeper. Perfect for mini round eggplants. I thought it would be too much spice, but it wasn’t. Maybe will add more salt next time.
Vegan Richa Support
I’m so glad you enjoy!
Barbara
First time trying your recipes. Delicious! Easy! I will be looking for more to try. Thank you for sharing your artwork.
Richa
Yay! Thanks!
Gail
Delicious I didn’t add onion or garlic and was still melt in your mouth delicous curry …served with yogurt, lemon and cilantro , brown rice and parathas was a feast.
Vegan Richa Support
Sounds like it!
Stephanie S
This is in the oven right now and my house smells incredible!
Vegan Richa Support
so exciting
Becks
Doubled the lentils and didn’t have any coriander but was still amazing, everyone loved it
Vegan Richa Support
Awesome
Frances
I am looking forward to making this. I have one question. You don’t mention salting the eggplant and letting it sit for 1/2 an hour to remove the bitterness. I find the eggplant I get usually is quite bitter and affect the taste of the dish. Do you recommend salting?
Vegan Richa Support
it’s fine not to salt it
Richa
The longer cooking time cuts the bitterness so no need to salt
Lisetta17
Amazing flavors and couldn’t be easier to make. I will definitely make this again. Recommend it 100%
Vegan Richa Support
yay!!
Andrea
This recipe is absolutely delicious. It gets better the next day, served with rice. You can even freeze it and still tastes fantastic. Quite a few steps, but once you’ve made it a time or two it goes pretty quickly. LOVE IT.
Richa
Awesome
Jeanne
I also forgot to rate. Would give more stars if possible.
Richa
❤️❤️
Jeanne
We made this last night exactly as written with fresh curry leaves from a local market. and thought it was fantastic! We will defiantly make this again. I’ve ordered your new cookbook and can’t wait for it to arrive. Thanks for all you do Richa.
Richa
Yay! You can freeze the Curry leaves. They behave as fresh from used frozen
Maneesha
Fabulous curry dish, Richa! I made it stovetop and tossed in chickpeas instead of the red masoor, and it turned out beautifully! I love your Indian recipes and the one-pot recipes!
Richa
Awesome! I love the roasted flavor the sauce gets when baked!
LISA MACKENZIE
Made this last night and it was absolutely delicious! I love one pot recipes! I didn’t change anything. This one is going on my list for many repeats. I have all of your books and love your recipes, thank you!
LISA
Forgot to rate it on my previous comment!
Richa
Yay awesome!
Kaye
its a keeper. will def make this again, I used eggplant plus mushrooms, didnt have enough eggplant on hand. Im guessing the mushrooms 1/2 lb I used made the recipe more saucy, also made it on stove top. Very delicious,and easy, thanks.
Richa
Yes, mushrooms have a lot of moisture. Just open the lid and cook in the last 10 mins to evaporate more moisture.
s
So delish and easy. I used more spice and added tofu! Had to adjust the liquidy parts to use what i had so a bit more of the tomato and it still turned out great. Thanks for these one-dish recipes, they’re so convenient.
Richa
Awesome! Thanks!
Cherilyn
This sounds wonderful and I can’t wait to make it; thank you very much!
Richa
❤️❤️
Gail Yeh
This sounds delicious! Do you think this would work with zucchini instead of eggplant? My husband can’t eat it unfortunately.
Richa
Zucchini would reduce a lot. So use more. Check earlier as zucchini cooks faster as well