7 April 2025

Indian Eggplant Curry

Name: Indian Eggplant Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Eggplants 2; Green peas 100gr; Onion 1; Olive oil 2tbsp; Salt (to taste); Black pepper (to taste); Garlic 3 cloves; Ginger (root) 1tbsp grated; Tomatoes 2 (large) or 1 can diced tomatoes; Turmeric 1tsp; Curry 1tsp; Cumin 1tsp; Paprika 1tsp; Lemon juice a squeeze; Rice or bread (to serve)

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Let’s be real—a big bowl of rich, flavorful curry is always a good idea, and this Indian Eggplant Curry is no exception. Known as “Baingan Bharta” in India, this recipe is easy to follow and packed with warm spices that nourish the soul. This plant-based dish gets even better with a squeeze of lemon juice and a side of basmati rice or classic naan. Whether you’re cooking for your curry-loving guests or just elevating a weeknight dinner, this curry is sure to give your tastebuds a standing ovation. So grab your apron, turn up the music, and get ready to fall in love with this meal all over again.

Jump to Recipe

Baingan Bharta is a traditional Indian dish made with roasted eggplants, tomatoes, and warming spices. With its deliciously creamy texture, this recipe is naturally vegetarian and easily made vegan—just like my version of Indian Eggplant Curry. The name comes from “baingan” meaning eggplant, and “bharta”, referring to something that is mashed. The dish has humble origins, as vegetables were often roasted over an open flame and cooked on wood-fired stoves, giving the eggplant its signature smoky flavor.

Despite being a traditional Indian recipe, the passage of time has brought to light many regional variations across South Asia. The most popular version comes from Punjab and features chillies for a deeply spiced flavor. Other similar dishes include Baingan K Chokha, often served with stuffed wheat dough balls, and Vangyache Bharit, which incorporates yogurt for a creamier texture. Finally, the Begun Pora omits tomatoes and uses mustard oil to create a sharper, more pungent taste.

Before storing the Indian Eggplant Curry in the fridge, allow it to cool completely to room temperature to avoid condensation, which could affect the freshness and texture. It’s best to store the curry in an airtight container and keep it in the refrigerator for about 3-4 days. If you don’t plan to eat the dish within the next few days, you can freeze it for up to 2-3 months and reheat it when needed.

Ingredients for eggplant and peas curry

Eggplants: their roasted and mashed flesh absorbs the spices and flavors of the ingredients they are cooked with. Moreover, eggplants provide a creamy, velvety texture to the Indian Eggplant Curry, making it both comforting and hearty. Finally, this vegetable is not only low in calories but also packed with fiber, vitamins, and minerals, enhancing the dish’s nutritional profile.

Green peas: they add a natural sweetness to the Indian Eggplant Curry, which contrasts nicely with the smokiness of the roasted eggplant and the warmth of the spices. Green peas are high in fiber, protein, and vitamins, especially C and K. Including this legume, which is rich in iron and magnesium, boosts the overall nutritional profile and makes the recipe even more filling.

Tomatoes: I use fresh large tomatoes, but canned diced tomatoes work great too. Tomatoes provide a tangy and sweet touch to the Indian Eggplant Curry, cutting through its heaviness. As they cook, tomatoes break down and create a soft sauce that adds moisture and helps bind the spices and vegetables together. Additionally, their vibrant red color adds a beautiful contrast to the purple and brown of the eggplant.

Onion: when sautéed in olive oil, chopped onions form the flavor base for the Indian Eggplant Curry and develop a sweet and savory flavor. Additionally, this ingredient provides a slight crunch and helps create a more cohesive dish. The caramelized onions add richness to the curry’s appearance, enhancing its visual appeal. Finally, they also contain antioxidants, vitamin C, B6, folate, and minerals such as potassium.

Turmeric, curry, cumin, paprika: this mix of spices is essential for creating the authentic flavors of Indian Eggplant Curry, each contributing to its richness, depth, and aromatic appeal. Turmeric adds a warm, earthy touch, while paprika brings a subtle smokiness without overwhelming the other ingredients. Moreover, cumin releases a savory flavor that complements the eggplant and other vegetables, and curry powder acts as a binding agent, balancing the spiciness and aromatic depth of the curry.

Find the complete recipe with measurements below.

How to prepare Indian curry

Using a fork, poke small holes all over the eggplants and place them on a lined baking sheet. Bake at 200°C for about 40 minutes, until they’re completely soft. Once ready, let the eggplants cool to room temperature, then peel off the skin and mash the flesh in a bowl. Set it aside.

Heat a pan with olive oil, then add grated garlic, finely chopped onion, and grated ginger. Sauté for a few minutes.

Stir in the spices: curry, paprika, turmeric, and cumin, salt, black pepper. Let everything cook for 1-2 minutes.

Pour in the tomatoes, stir to combine, and cook over medium heat until they break down. Incorporate the mashed eggplants and peas into the pan and stir well, cooking for a few more minutes. Garnish with a drizzle of fresh lemon juice and cilantro if desired.

indian eggplant, peas and tomatoes curry

My tips for vegan eggplant curry

Add some water while cooking to prevent from sticking.

For the best smoky flavor, roast the eggplant over an open flame, like on a gas burner or grill.

For extra creaminess and richness, pour in some coconut milk.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!