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Aubergine Curry

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An aubergine curry like no other! This recipe is so good.

Today I decided to cook up this aubergine curry in one of my balti pans. You could use any pan really but the balti pan got good and hot and really made the curry! It wasn’t just the flavour but the presentation and the experience of serving this veggie curry in a flaming hot balti bowl that I liked. 

This recipe was featured in my cookbook ‘The Curry Guy Veggie’. <– Affiliate link)

Aubergine Balti

Quick and easy to make. So good too!

About this recipe

This aubergine curry recipe  isn’t an authentic Birmingham balti though it was prepared in an authentic ‘made in Birmingham’ balti bowl.

To be authentic, you would need to omit the sauce in this recipe which was made with fried onions, tomatoes and water and add a base curry sauce instead.

With this aubergine curry recipe, I wanted to show you that you can use traditional Indian cooking techniques and still have a balti dinner that is right up there with the best. The curry is thick like a balti so that you can scoop it up with naans or chapatis. You don’t need to cook this in a balti pan though.

Is this aubergine curry recipe difficult?

Not at all. Just follow the recipe as written and you are in for a fantastic curry.

You do need to roast the aubergines first but that is easy. Then just fry everything up and let it cook down in the sauce.

Can you adjust the flavours?

Yes. This is my interpretation of aubergine curry. You can of course add or omit ingredients to taste. 

If you prefer a spicier flavour, add more fresh chillies or chilli powder for example. Use this recipe as a guide but you can and should adjust the flavours to taste.

Can this recipe be upscaled?

This recipe makes an aubergine curry that serves two people. You can double or triple the recipe if cooking for more people. Just be careful with spicy ingredients like chilli powder. 

I don’t recommend doubling or tripling the amount of spicy ingredients. Add them to taste.

How long can you store leftovers in the fridge?

You can store leftovers in the fridge for up to 4 days. Curries like this aubergine curry actually get better with time. So if more convenient, go ahead and make this a couple of days before serving and the flavours will develop. It will be even better.

Can you freeze aubergine curry?

In theory yes but you will notice some textural differences. It will still taste good. You can freeze this in an air tight container for up to 6 months. If doing so, be sure to date and label the curry so you know what it is.

 

Step by step photographs.

 

Making Aubergine balti

Roast the aubergines as described below. After roasting the aubergine in the oven, slice it in half and allow to cool slightly.

Making aubergine balti

Scoop out the flesh and chop it all up.

Making aubergine balti

Start by tempering the cumin seeds in oil for about 30 seconds

Making aubergine balti

Add the onions and fry until light brown. Then add the chillies, garlic and ginger and spices.

Making aubergine balti

Add just enough water to cover and the chopped aubergine.

Aubergine balti

Let the curry simmer down to your preferred consistency, add salt to taste and garnish with coriander.

If you like this easy aubergine curry recipe, you might like to try some of these vegetarian dishes too.

Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Saag Paneer
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Cabbage Thoran
Chai Tea (masala chai)

Have you tried this aubergine curry recipe?

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Yield: 2

Aubergine Balti

Aubergine Balti

This is a delicious aubergine curry that is really easy to prepare. Although I used a balti pan, you can cook it in any pan you have.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 aubergine (300g)
  • 2 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1 onion – finely chopped
  • 1 green chilli – finey chopped
  • 2 tablespoons garlic and ginger paste
  • 2 tomatoes – diced
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • ½ teaspoon chilli powder
  • Salt to taste
  • 3 tbsp finely chopped fresh coriander

Instructions

  1. Pre-heat your oven to its highest setting. Rub the skin of the aubergine with about ½ teaspoon of the oil and place it on a roasting tray in the oven for about 20 minutes or until the skin blackens and blisters.
  2. Transfer the aubergine to a cutting board and slice it in half lengthwise. Scoop out all the flesh. Discard the skin and cut the flesh into small pieces. Set aside
  3. Now heat the remaining oil in a frying pan over medium high heat. When visibly hot, toss in the cumin seeds. Temper the cumin in the oil for about 20 seconds. Add the chopped onion and fry for about five minutes until it is soft, translucent and lightly browned.
  4. Stir in the chilli and garlic and ginger paste. Fry for a further minute or so and then stir in the diced tomatoes.
  5. Add the dry spices, the aubergine and just enough water to cover. Let the aubergine cook until it is soft and most of the liquid has dried up. Season with salt to taste and check for seasoning.
  6. Garnish with the chopped coriander and serve.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 342Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 583mgCarbohydrates: 40gFiber: 10gSugar: 15gProtein: 5g

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The balti bowl used in this recipe was supplied by The Birmingham Balti Company. You can get more information here.

Mayya

Tuesday 24th of January 2023

You mention in this recipe that in order to make it authentic, we should replace the tomato/onion sauce with the base curry sauce. I’d like to try doing this. For clarification purposes, should we still use the green chilies, ginger, garlic, and spices and just skip the tomatoes & onions? Or should we replace all sauce ingredients with the base curry sauce?

Dan Toombs

Tuesday 7th of February 2023

Yes, that’s right - just omit the tomatoes and onions and retain the other ingredients. Thanks very much. Dan

Carla

Sunday 25th of February 2018

I have a batch of BIR prepared. Could you please post the recipe that uses BIR? Many thanks!

Dan Toombs

Tuesday 27th of February 2018

Hi Carla

Please look at my home page. There are loads of recipes there that use a base sauce. :-)

Thanks, Dan

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