Baby Eggplant Coconut Curry

Jump to Recipe

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.

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.

12 baby eggplants on cutting board for making baby eggplant coconut curry

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

Ingredients for eggplant coconut curry

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.

Marinade for baby eggplant coconut curry in a beige bowl with a red whisk and eggplants in coriander in the background

  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.

hold baby eggplant in hand while spooning marinade into the crevices

  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.

cooking baby eggplant in coconut curry in a white skillet on stove

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?

Baby eggplant coconut curry in a blue and white skillet on grey concrete background with a black and white stripe napkin

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Get discounted copies of my cookbook Here.

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes

 

Categories

Cooking Time

  • Preparation: 20 min
  • Cooking: 25 min
  • Ready in: 45 min
For: 6 Servings

Ingredients

For The Marinade

For The Sauce

Instructions

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

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe