Sri Lankan Eggplant Curry

This delectable eggplant curry is made using fragrant spices and fried eggplant. It is a hearty, one-pot curry dish with a tomato basis. Gluten-free and vegan!


For busy days, a simple and fast dinner recipe is curry. The curry dish is great for feeding a large group because it is forgiving and easy to increase. When you have all the ingredients on hand, you may do whatever you like with the recipe.

Make it your own by adding or removing items, increasing or decreasing the amounts to meet your needs, and so on. You may also prepare it ahead of time, double the recipe if you so choose, and then reheat it or even freeze it if you so choose.

Eggplant is among the most adaptable vegetables because it can take on almost any flavor. As the eggplant cooks slowly, the spice mix penetrates into the eggplant and makes the inside soft and very flavorful. The dish is best savored when it is accompanied by a side of warm, freshly prepared rotis and a simple chutney. It can also be served with a salad and a delicious rice dish like this, Potato and Eggplant Curry and Peas Pulao.

As Always Scroll Down For The Detailed Recipe, But I Suggest You Don’t Skip Reading The Information Included In The Blurb.

Baby Eggplants

Why You’ll Love Eggplant Curry?

  • The ideal method to make eggplant. This dish is ideal if you don’t know what to make with the eggplant you have lying around. It’s a simple technique to prepare and consume eggplant.
  • Making this dish is quick and simple. You can prepare it in about 30 minutes.
  • Plan ahead. Curries are an excellent choice if you want to make meals in advance so that you may grab and go for lunch or dinner. The curry’s flavors will actually get stronger as it sits. This curry will last up to 5 days in the fridge.
  • Freezer-friendly. Amazingly, eggplant curry freezes well. To have some on hand for later, double the recipe and store the extras in the freezer.

Benefits Of Eggplant

Beyond its delicate texture and delectably unique flavor, eggplant is a nutrient powerhouse, including high levels of calcium, iron, vitamin C, and B. Eggplant is also high in fiber and antioxidants, which help to mend and rebuild the body; it is a wonderful vegetable.

The following are a few advantages of eggplant:

  • Boosting the immune system and preventing disease.
  • Aiding healthy digestion.
  • It also keeps bones and skin healthy and prevents anemia.
  • Promoting high levels of brain function, maintaining blood pressure, and heart health
  • Helping in weight loss and encouraging healthy metabolism.

In my opinion, we need to enhance our eggplant game.

Ingredients cooking for eggplant curry

Ingredients Require For Making Eggplant Curry

  • Eggplant: Another name for eggplant is aubergine. This recipe may be made with any standard eggplant, but if you want, you can use smaller Thai eggplants instead. The mild, sweet flavor of aubergine is ideal for an eggplant curry, masala, and dips!
  • Oil: I used coconut oil for making curry. Coconut oil is preferred because of its many health advantages. In the absence of coconut oil, you can substitute olive or avocado oil.
  • Onion: A yellow or red onion that you buy at the store.
  • Garlic: Add 3-4 minced cloves of garlic to the dish.
  • Green Chilies: Brings an exciting punch to the curry.
  • Cumin Seeds: Adds a bold flavor to the eggplant.
  • Mustard seeds: One of my favorite dry spices, adds the perfect aroma to the dish!
  • Clove buds – add a spicy flavor, however, this is an optional ingredient.
  • Cardamom: give a pleasant fragrance
  • Curry leaves: Even though it’s a fresh curry leaf, it has the scent of curry powder. Curry leaves give an amazing curry perfume to anything they are used in.
  • Chili powder: Red chili flakes are perfect for adding desired heat to the dish!
  • Cinnamon: The warming, rich, spicy, and sweet flavors of cinnamon make it the ideal ingredient for enhancing the flavor of both sweet and savory foods.
  • Turmeric powder: for earthiness and warmth
  • Salt: Adding salt to the curry helps to bring the flavors together and make the dish complete
  • Tomato: Chopped tomatoes have a natural sweetness and acidity! If you don’t have diced tomatoes, use tomato puree instead.
  • eggplant cut into quarters and being fried

How To Make Eggplant Curry?

  1. Prepared the ingredients including washing and cleaning onion, tomatoes, garlic, and green peppers.
  2. Slice the onions, garlic, and green peppers, and dice the tomatoes. Clean the eggplant and draw lines (cross)
  3. Heat a pan add coconut oil and cook eggplant. When the eggplant becomes soft remove them from the pan and set aside
  4. Heat another pan add coconut oil add onions,  pepper, mustard seeds, cumin seeds, cardamom, cinnamon, and cloves
  5. Add curry leaves and cook for 3 minutes.
  6. Add salt and spices
  7. Add chopped tomato and cook for an additional 3-4 min. Use a little bit of water
  8. Put fried Eggplant in the pan and mix well.
  9. Cover the pan, and cook for 5 min.
  10. Serve and enjoy!

What To Serve With This Eggplant Curry Recipe?

You can eat this fried Eggplant Curry with rice or naan, but it’s also great on its own. Lentil Nuggets, Tofu Tikka Masala, Vegan Cauliflower Casserole, Quinoa, and Turmeric Rice are some other dishes that go well with this curry recipe when served family style.

How to Store and Reheat Eggplant Curry?

Refrigerator: You can keep leftover curry there for up to five days if it’s packed in a container. Reheat in a microwave or a saucepan on the stove.

Freeze: Allow the curry to cool completely before placing it in a freezer-safe container. For up to three months, keep in the freezer. Defrost on the countertop or in the microwave using the defrost mode.

Tips For Making Eggplant Curry Perfectly

  • When frying the eggplant, avoid crowding the pan. By doing this, steam is produced, preventing caramelization and all of the sweet flavor.
  • Instead of frying the eggplant in a pan, you can roast them in the oven if you’d like. To make the eggplant soft, toss it with olive oil and bake it on a big baking pan at 400 degrees Fahrenheit.
  • Feel free to substitute smaller eggplants for larger ones. You may need between three and four to achieve the same quantity.
  • You don’t have to peel the eggplant, but you can if you’d like.
  • To thin out the sauce if it becomes too thick, add a little water or vegetable stock.
  • Make it hotter if desired; this curry is made to be mild enough for the entire family. If you desire a spicier dish, add a pinch of cayenne pepper while adding the spices. If you want it to be extremely spicy, you might also add a chili pepper with a higher heat level, such as a tabiche.


You can easily alter this eggplant curry recipe. Here are a couple of my favorite variants.

  • Curry With Eggplant And Potatoes: Combine roasted potatoes with the eggplant. Use any potatoes you happen to have on hand. When making an eggplant potato curry, I use white or gold potatoes. Despite having a creamy texture, they maintain their shape.
  • Eggplant And Lentil Curry: Before serving, mix in cooked lentils for extra plant-based protein.
  • Eggplant Coconut Curry: Combine the cooked eggplant with 1/2 cup of canned coconut milk. Start with half a cup and add more as desired. Adding more is always an option, but removing it is not.

Others Curry Recipes


Frequently Asked Questions

What’s The Best Type Of Eggplant To Use In A Curry?

Eggplants come in a wide variety of sizes and shapes. In this dish, you can use almost any variety of eggplant. The best eggplant varieties are regular and Chinese. Smaller eggplants are typically less bitter than larger ones when utilizing regular eggplant.

Should Eggplant Be Peeled?

No! Before frying, the eggplant doesn’t need to be peeled.

How Many Calories Are In Eggplant Curry?

Per serving of this eggplant curry contains about 265 calories, 8.5 grams of fiber, and 6 grams of protein.

Can You Eat Eggplant Skin?

Yes! The skin of the eggplant is incredibly thin and entirely edible. The skin goes soft and barely noticeable after frying and being added to a curry.

How Do I Pick A Good Eggplant?

A good eggplant should be firm, but not overly so. It is overripe if it yields when you gently press on it or if your finger can puncture it. It needs to have a deep purple shade that is lustrous and not too withered or delicate.

Can You Make It Ahead Of Time?

Yes, this dish is excellent for making ahead. Before putting the eggplant curry in an airtight container, allow it to cool to room temperature. If properly stored, it can last for three to four days in the refrigerator.

eggplant curry Sri Lankan style

Give this Eggplant Curry a try. It’s incredibly delicious and super easy. I hope you like it.

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Sri Lankan Eggplant Curry

This delectable eggplant curry is made using fragrant spices and fried eggplant. It is a hearty, one-pot curry dish with a tomato basis. Gluten-free and vegan!
Print Pin Rate
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: Sri Lankan Eggplant Curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 1 servings
Calories: 741kcal


  • 1/4 cup coconut oil
  • 1 medium eggplant or 12 baby Eggplants cut in fourths without separation
  • 1 medium onion sliced
  • 5 cloves garlic chopped
  • 2 medium green chilies chopped or 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon Mustard Seeds (optional)
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1/2 teaspoon clove buds (optional)
  • 4 Leaves curry leaves
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 medium tomatoes chopped
  • 1 cup water


  • Heat coconut oil in a large saucepan over medium-high heat, then cook eggplant and stir constantly for about 5 minutes till softened. Transfer Eggplant to a bowl and set aside.
  • Add onion to the pan and cook until soft (about 2 to 3 minutes) then add your chopped chili peppers, garlic, cumin seeds, mustard seeds, cardamom, cinnamon, cloves, and curry leaves. Cook until fragrant, about 1 minute, stirring frequently.
  • Stir in salt, chili powder, and turmeric powder, and cook for a minute.
  • Stir in tomatoes, water, and eggplant. Bring to a boil, and reduce heat to simmer for about 10-15 minutes. Season with salt to taste. Serve.


Calories: 741kcal | Carbohydrates: 65g | Protein: 10g | Fat: 57g | Saturated Fat: 45g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 2670mg | Potassium: 1645mg | Fiber: 26g | Sugar: 26g | Vitamin A: 1106IU | Vitamin C: 206mg | Calcium: 247mg | Iron: 5mg

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