Jamaican Style Eggplant Curry is an Indian classic recipe, I’m excited to have my family visiting, we get to do a lot of fun things, catch up on when we last visited together, Its always amazing to see how fast the children are going. I can’t believe that I saw my nieces in Jamaica in March and now they are much taller.

Well, one of the nephews, Keneil who is 10 years old just loves to cook, I’m just blown away by his culinary skills. As we were in the kitchen preparing supper, I was brainstorming what would my next recipe be to share on my website. He said Aunty, ‘you don’t have eggplant curry as yet!’ 

He was so right, I didn’t get to share a vegan eggplant curry recipe as yet. I have lots of other eggplant recipes like Chinese Eggplant In Garlic Sauce, Vegan Eggplant Parmesan, and Vegan Stuffed Eggplant. so I asked him if he wouldn’t mind sharing with me his family favorite recipe. You see his dad is Jamaican Indian descent. So this recipe is how Keneil prepares it at home, a very simple recipe yet flavorful.

Eggplant for eggplant curry on a cutting board

He used a small Scotch bonnet pepper which he chopped up, if you don’t have Scotch bonnet pepper, habanero or cayenne pepper will do.

He prefers to use regular curry plus what he calls, ‘Indian curry’ a term I believe that is used for Garam Masala because his aunt brought some for me from Jamaica and it is basically roasted spices without turmeric, it is dark in color.

After peeling and chopping up the eggplant, he added the dried spices to the eggplant chunks and rub well to coat. 

He then sauteed the onion, garlic, green onion, Scotch bonnet pepper, thyme until the onion was soft. He then added the eggplant and cook for about 3 minutes stirring constantly.

Next, he added water, bring to a boil, reduced heat to simmer until the eggplant was tender. He added salt to taste. Such an easy dish, so delicious and flavorful.

Eggplant Curry Ingredients

  • Eggplant
  • Coconut Oil
  • Onion
  • Garlic
  • Green Onions
  • Scotch Bonnet Pepper
  • Thyme
  • Curry Powder
  • Garam Masala
  • Water
  • Salt

How To Cook Eggplant Curry?

  1. Add eggplant to a large bowl, add curry powder, garam masala, mix eggplant to coat and set aside
  2. Heat oil in a large saucepan over medium-high heat, add onion, garlic, green onions, Scotch bonnet pepper, and thyme. Cook until onion is soft, about 3 minutes.
  3. Add eggplant in the saucepan and cook to stir to coat. Add water or vegetable broth and bring to a boil. Reduce heat to simmer until eggplant is tender, about 20 minutes. Add salt to taste.

Seasoned eggplant

Other Jamaican Curry Recipes To Try

Eggplant Curry vegan

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Eggplant curry garnished with scotch bonnet pepper and thyme in a black sucepan with a silver spoon on a grey background

Jamaican Style Eggplant Curry

Enjoy Jamaican Style Eggplant Curry that is flavorful, healthy, easy to prepare using traditional Jamaican herbs, and spices. 
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: eggplant curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 124kcal

Equipment

Ingredients

  • 1 large eggplant chopped
  • 2 tablespoons coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 green onion chopped
  • 1 small Scotch Bonnet pepper deseeded and chopped
  • 2 sprigs thyme
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 1/2 – 2 cups vegetable broth or water
  • salt to taste

Instructions

  • Add eggplant to a large bowl, add curry powder, garam masala, mix eggplant to coat and set aside.
  • Heat oil in a large saucepan over medium-high heat, add onion, garlic, green onions, Scotch bonnet pepper, and thyme. Cook until onion is soft, about 3 minutes.
  • Add eggplant and cook to stir to coat. Add water or vegetable broth and bring to a boil. Reduce heat to simmer until eggplant is tender, about 20 minutes. Add salt to taste.
  • Delicious served over rice.

Nutrition

Calories: 124kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 413mg | Fiber: 5g | Sugar: 7g | Vitamin A: 435IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 2mg