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

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Course: Entrée, Main Course

Cuisine: Asian

Keyword: Baby eggplant coconut curry

Prep Time: 20

Cook Time: 25

Servings: 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.

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