Indian Eggplant Curry

35 min 4 servings


244 Kcal
13.6g Fat
28.62g Carbs
17.4g Net Carbs
15.73g Sugars
5.6g Protein


  • 2 medium-size eggplants /aubergines
  • 1 can of chopped tomatoes (400ml or 14oz)
  • 1 can of light coconut milk (400ml or 14oz)
  • 1 large onion
  • 4 garlic cloves
  • 2 tablespoons of olive oil
  • 1 tablespoon of mild curry powder or to taste
  • 1 teaspoon of garam masala or to taste
  • 1 to 2 teaspoons of sea salt
  • 3 tablespoons of chopped coriander to decorate


  1. Preheat your oven at 180 C / 360 F.
  2. Cut the eggplants in medium-size slices and place them in a roasting dish.
  3. Add a good sprinkle of sea salt, drizzle a tablespoon of olive oil and toss them around until they are well coated.
  4. Place the dish in the oven until the eggplant is soft and golden.
  5. Slice the onion finely and crush the garlic cloves.
  6. Put a tablespoon of olive oil in a pan on medium heat, add onion, garlic, and spices. Cook for about 5 to 7 minutes, until the onion, is soft and starts to caramelize.
  7. Add the tomatoes and coconut milk, as well as a teaspoon of salt. Bring to a boil, reduce the heat and simmer for 10-15 minutes.
  8. Add the eggplant and cook for a further 5 minutes.
  9. Switch the heat off, let it cool down for 5 minutes and sprinkle the coriander.
  10. It is ready to serve. Serve with any fish/meat/chicken of your choice to make four servings or on its own to make two. It is delicious with some coconut yogurt on the size and a squeeze of lime. Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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