Baby Eggplant Coconut Curry

This Baby Eggplant Coconut Curry is so incredibly delicious! The baby eggplants melt in your mouth,  in every bite, there is the flavor of the aromatic coconut curry sauce. 

Eggplant coconut curry is vegan, gluten, and delicious. I’m always serving curry recipes, check out Kidney Bean Curry, Coconut Lentil Curry, Jamaican Spicy Potato Curry, Tofu Tikka Masala, and Zucchini Green Peas Coconut Curry.

Baby Eggplant Coconut Curry

On my recent trip to Alabama, I got the opportunity to visit the local Asian supermarket in Huntsville, Alabama. There were so many exotic fruits and vegetables. I plan to share some creations with you soon.

What Is A Baby Eggplant?

Baby eggplants are known as Indian eggplants,  are small round eggplants with purple skin, soft and tender cream-colored flesh. They are sold in Asian supermarkets, farmers’ markets here in the USA. They are popular in Japanese, Italian, Indian, and cuisine, they are usually served in curries, stews, roasted, soups, and dips.

Baby Eggplant Coconut Curry Ingredients

Marinade

• Baby Eggplants – substitute with globe eggplant cut into 2-inch chunks. 
• Coconut Cream-  substitute with coconut milk. 
• Ginger
• Garlic
• Paprika
• Turmeric
• Cumin
• Salt

Sauce

• Oil
• Coconut Milk
• Onion
• Garlic 
• Ginger
• Cumin
• Coriander 
• Cardamon
• Turmeric
• Tomato Sauce
• Water
• Salt
• Cilantro

How To Make Baby Eggplant Coconut Curry?

1. Mix coconut cream, ginger, garlic, paprika, turmeric, cumin, ginger, garlic, salt in a small bowl. Set aside.

1. Wash eggplants and cut into quarters lengthwise, but not going all the way to the stem, stop about 1/2 inch from the stem.
2. Gently open each eggplant and spoon the marinade into the crevices making sure you coat the flesh completely.
3. Allow the marinated eggplant to marinate for at least 20 minutes. Meanwhile, prepare the sauce.

1. Heat oil in a large skillet over medium-high. Add onion and cook until soft, about 2 minutes.
2. Add garlic, ginger and cook stirring for a minute.
3. Stir in cumin, coriander, cardamom, turmeric, cook until fragrant stirring, about a minute.
4. Add tomato sauce, remaining coconut cream, water, and salt to taste. Bring it to a simmer. 
5. Arrange marinated eggplants in the sauce, cover, and cook eggplants until soft and tender, about 20 minutes.

Can I Use Coconut Milk Instead Of Coconut Cream?

Yes, you can use full-fat coconut milk for a creamier curry. If you are using coconut milk from a can, you can also chill the can in the refrigerator, this will separate the white coconut milk from the translucent liquid. Use the white milk for the marinade and all the remaining portion later.

Can I Remove The Stems Of The Baby Eggplants?

Yes, you can remove the stems if you want, make sure to still slit your eggplant and still add the marinade so your eggplant will be flavorful.

What Should I Serve My Baby Eggplant Coconut Curry With?

• Turmeric Coconut Rice
• Gluten-Free Vegan Flat Bread
• Baked Tortilla Samosa
• Steamed Quinoa
• Brown Jasmine Rice

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Baby Eggplant Coconut Curry

Flavorful Baby Eggplant Coconut Curry is so creamy and easy to prepare. Baby eggplants marinated with spices and cooked in a tasty seasoned creamy coconut sauce.

5 from 8 votes

Print Pin Rate

Course: Entrée, Main Course

Cuisine: Asian

Keyword: Baby eggplant coconut curry

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 171kcal

Equipment

• 1 large skillet

Ingredients

• 12 baby eggplants"

For The Marinade

• 1/2 cup coconut cream
• 1 teaspoon ginger grated
• 3 cloves garlic minced
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 3/4 teaspoon salt

For The Coconut Curry Sauce

• 1 teaspoon coconut oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon ginger grated
• 2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cardamom
• 1/2 teaspoon turmeric
• 1/2 cup tomato sauce
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon salt
• Cilantro for garnishing

Instructions

• Mix coconut cream, ginger, garlic, paprika, turmeric, cumin, ginger, garlic, and salt in a small bowl. Set aside.
• Wash eggplants and cut into quarters lengthwise, but not going all the way to the stem; stop about 1/2 inch from the stem.
• Gently open each eggplant and spoon the marinade into the crevices, making sure you coat the flesh completely.
• Allow the marinated eggplant to marinate for at least 20 minutes. Meanwhile, prepare the sauce.
• Heat oil in a large skillet over medium-high. Add onion and cook until soft, about 2 minutes.
• Add garlic and ginger and cook, stirring for a minute.
• Stir in cumin, coriander, cardamom, and turmeric, and cook until fragrant, stirring, about a minute.
• Add tomato sauce, remaining coconut cream, water, and salt to taste. Bring it to a simmer.
• Arrange marinated eggplants in the sauce, cover, and cook eggplants until soft and tender, about 20 minutes turning gently halfway.

Nutrition

Calories: 171kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 786mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 3mg