Eggplant Curry/Dip Recipe

Photography Yuki Sato, styling Sarah Tuck

This is one of my favourite dishes because it doubles deliciously as a dip with homemade crackers and as a main curry with roti/paratha. Spicy and lusciously velvety, it’s the perfect light meal for a kapha dosha. Serves 4.


1 large eggplant

3 tablespoons oil

1 onion, sliced 

1 400g tin of whole tomatoes

3 garlic cloves, crushed

¼ teaspoon turmeric

½ teaspoon ground cumin

¼ teaspoon salt

½ teaspoon paprika

½ teaspoon chilli powder

 Crushed pistachios or other nuts to garnish


Poke holes all over the eggplant, leaving the stalk on. Place on an oven tray under a hot grill and cook for 15-20 minutes, turning regularly, until soft and split.

While the eggplant is cooking, heat the oil in a pan over medium heat and add the sliced onions. Cook until pale golden, then add the tomatoes, garlic and all the spices and cook over a low heat for 10-15 minutes.

Peel the skin off the cooked eggplant, holding the stalk, and scrape out the flesh with a spoon. Discard the skin. Add the flesh and cooking juices into the tomato mixture and heat through for 5-7 minutes. Place in a serving dish and garnish with the chopped nuts.

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