Aubergine Curry Recipe
Quick and easy to make. So good too!
This has to be one of my favourite veggie Balti curries. Give this aubergine curry recipe a try.
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. This aubergine curry recipe may not be like those found in Birmingham but it is every bit as delicious!
Balti curries like this aubergine Balti are served quite thick and dry which makes it easier to dip a naan in and eat it all up.
If you love this aubergine curry recipe try these similar recipes:
Chicken Balti with Mushrooms
Balti Dahl Fry
Black Eyed Pea Balti
After roasting the aubergine in the oven, slice it in half and allow to cool slightly.
Scoop out the flesh and chop it all up.
Start by tempering the cumin seeds in oil for about 30 seconds
Add the onions and fry until light brown. Then add the chillies, garlic and ginger and spices.
Add just enough water to cover and the chopped aubergine.
Let the curry simmer down to your preferred consistency, add salt to taste and garnish with coriander.
Aubergine Balti
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
- 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. 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
- 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.
- Stir in the chilli and garlic and ginger paste. Fry for a further minute or so and then stir in the diced tomatoes.
- 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.
- Garnish with the chopped coriander and serve.
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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