NDIAN AUBERGINE CURRY | makes 4 servings |


  • 8-10 aubergines (eggplant) - make sure you get the small indian ones
  • 2 tbsp olive oil
  • 1 large onion
  • 1 inch ginger
  • 3 cloves garlic
  • 1 tsp turmeric 
  • 4-5 curry leaves
  • salt
  • 1 tsp red chili powder
  • 1.5 tsp garam masala
  • 4 green chillies 
  • 2 cups unsweetened coconut milk
  • 1 medium tomato
  • 1 cups tomato sauce


  1. prep your baingan by cutting them into quarters but leaving the stem on (go about 3/4 of the way from the bottom to the stem - thus leaving them intact)
  2. heat a pan and toss on some olive oil
  3. add a thinly sliced onion (please please make sure the onion is evenly sliced - so that way it browns evenly) and cook until light brown
  4. add some grated ginger and grated garlic
  5. add a few curry leaves, your red chili powder, and your turmeric powder to the mix - make sure you keep stirring
  6. add unsweetened coconut milk
  7. taste it and add salt accordingly
  8. add a finely diced tomato
  9. cook for a few minutes until the tomato is soft then add some tomato sauce and really make sure you cook this well, tasting often, and wait for the flavors to really deepen.  it should be a earthy red color
  10. add the aubergines and cook covered until they become soft
  11. serve with some exciting gluten-free pearl millet flat-breads