Creamy Indian Eggplant Curry

You will need…

3 Eggplants

1 tbsp Garam Masala (If you don’t have Garam Masala, you might be able to make it yourself with the spices in your spice cabinet, check the internet for an easy Garam Masala blend)

1 tsp fresh chopped ginger

2 cloves garlic minced

1 chopped onion

1 can coconut milk

1 can chopped tomatoes

1 can chickpeas


  1. Bake the 3 whole eggplants (no oil needed) for 20 minutes in the preheated oven at 200C/395F.

  2. While the eggplants are baking, sauté onion, ginger, and garlic in a little oil (use a non-stick pan if cooking without oil)

  3. Add the Garam Masala and the chopped tomatoes and mix well. Cook for 2 minutes. Set aside.

  4. Take the eggplants out of the oven and peel, chop into big chunks. Blend about half of the eggplant chunks until smooth. You won’t be needing the eggplant peels.

  5. Put your garam masala mix back on the stove and continue cooking at medium heat. Add the blended Eggplant and combine.

  6. Add the coconut milk and bring to a boil.

  7. Add the other half of the eggplant cubes and the chickpeas, then cook for 10 minutes at low heat.

  8. Season with salt and pepper and serve with rice.