Eggplant Curry

This curry is not spicy, I swear, it does not even contain any curry powder! Nothing stops you from adding more spices though, go for it if you feel like it!

Eggplant Curry

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1 large eggplant
  • 1 medium size onion, diced
  • 4 cloves garlic, minced
  • 1 small tomato, diced
  • 3 tsp berbere mix
  • 2 tsp cumin powder
  • 1 tsp cumin seeds
  • 2 Tbsp olive oil
  • 4 curry leaves (optional)
  • water
  • salt


  1. Wash and Cut the eggplant into 1 inch dices
  2. In a large pot, pour 5 cups water and the diced eggplant. Boil on high heat until the eggplant becomes soft and brown. It should take around 40 minutes.
  3. While the eggplant is boiling, heat 1 Tbsp olive oil in a small frying pan.
  4. Saute the onion, cumin seeds and garlic in the pan for 5 minutes until the onion starts becoming a bit crispy. Make sure not to burn them. Set aside.
  5. Once the eggplant is boiled, drain well. Mash them in a bowl and set aside.
  6. Once you have removed all the water from the pot, heat 1 Tbsp of olive on medium heat. Throw in the onion mixture and diced tomato. Add the powdered spices and salt and stir for 3 minutes. You can also add some curry leaves if you have. I wish I had some!
  7. Add in the mashed eggplant. Mix well and stir for another 5-7 minutes.
  8. Add some salt if needed and it is ready!

Enjoy your healthy dinner! It goes great with rice and another side such as carrots&parsnips!

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