Spicy Aubergine Curry

Two soul-warming versions of a family favourite — rich, smoky, and full of spice

A staple in many homes, this silky aubergine curry delivers deep flavour with minimal fuss. Salting removes bitterness, frying builds texture, and a fragrant spice base ties it all together. Serve hot, warm, or cold — it only gets better.

Rich red curry with golden aubergine wedges in a bowl with rice

Smoky, tender aubergine in a spiced tomato gravy — comfort in every spoonful.

Prep Time
15 min + 30 min salting

Cook Time
25 min

Total Time
70 min

Servings
4

Classic Spicy Aubergine Curry

Ingredients

Peanut oil (for frying)
2 medium aubergines (eggplants)
1 x 400 g tin chopped tomatoes
2 cm knob fresh ginger
6 garlic cloves
1 tsp fennel seeds
½ tsp nigella seeds (kalonji)
1 tbsp ground coriander
¼ tsp turmeric
½ tsp chilli powder
Salt, to taste

Method

1. Cut aubergines in half lengthwise, then into wedges. Place in a colander, salt generously, and leave over a plate for 30 minutes to draw out bitterness.

2. Rinse well and pat dry with paper towel. Heat several tbsp peanut oil in a large frying pan. Fry aubergine in batches until tender and golden. Drain on paper towel.

3. In a blender, purée ginger, garlic, and ⅓ of the tinned tomatoes until smooth.

4. In a heavy-based saucepan, heat 1 tbsp peanut oil. Add fennel and nigella seeds, cover, and cook until they pop. Carefully add the ginger-garlic-tomato purée (it will spit). Cook 1 minute.

5. Stir in coriander, turmeric, chilli powder, and salt. Cook 1 minute. Add remaining tomatoes and gently fold in fried aubergine. Simmer 5–10 minutes until thickened.

6. Serve with steamed rice and your favourite curries.

Pro Tip: Don’t skip salting — it removes bitterness and prevents soggy aubergine. Frying in batches ensures crisp edges.

Elevated Spicy Aubergine Curry

Ingredients

Neutral oil (or ghee for richness)
2 medium aubergines, cut into 3 cm wedges
1 x 400 g tin plum tomatoes, crushed by hand
3 cm fresh ginger, finely grated
6 garlic cloves, minced
1 tsp fennel seeds
¾ tsp nigella seeds
1 tbsp ground coriander
½ tsp turmeric
½–1 tsp Kashmiri chilli powder (for colour & mild heat)
1 small onion, finely chopped
1 green chilli, slit (optional)
Handful fresh coriander, chopped
1 tsp garam masala
Sea salt

Method

1. Salt aubergine wedges in a colander for 30 minutes. Rinse, pat dry, and lightly dust with cornflour (optional for extra crisp).

2. Shallow-fry in hot oil (or roast at 220°C for 25 min) until deep golden. Drain on paper towel.

3. In a wide pan, heat 2 tbsp oil. Add fennel and nigella seeds — let pop. Add onion and cook until soft and golden.

4. Stir in ginger and garlic. Cook 1 minute. Add ground coriander, turmeric, chilli powder, and green chilli. Bloom spices 30 seconds.

5. Pour in crushed tomatoes. Simmer 10 minutes until thick and oil separates. Gently fold in aubergine. Add garam masala and fresh coriander. Simmer 5 minutes.

6. Finish with a pinch of sugar if needed. Serve with fluffy basmati, naan, or cooling raita.

Pro Tip: Use plum tomatoes for better texture. A final sprinkle of toasted cashews or fried curry leaves adds restaurant flair.