Source: Six of the best aubergine recipes

Baby Aubergines with Coconut Curry

Course Main Course
Cuisine Indian
Keyword Aubergine, Coconut, Curry
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 4 people


  • 8 baby aubergines
  • 1 onion sliced and fried, to garnish
  • 8 fresh curry leaves fried, to garnish


  • 2 tbsp vvegetablee oil
  • 50 g desicated coconut
  • 25 g unsalted peanuts
  • 20 g sesame seeds
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 green chilli
  • 10 g fresh coriander
  • 1 tsp mustard seeds
  • 80 g fresh curry leaves
  • 2 onions finely chopped
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tsp ground tumeric
  • 1 tbsp chilli powder
  • 500 ml coconut milk
  • 100 ml chutney


  • Slice a deep cross in the round end of each aubergine. Soak in heavily salted water for 30 minutes, then drain and pat dry. Fry in a tablespoon of the oil for about five minutes, then drain and set aside.
  • Dry-roast the coconut, peanuts, sesame, coriander and cumin seeds for 30 seconds, until fragrant. Cool, then blitz in a food processor with the chilli, fresh coriander and a little water.
  • Over a medium heat, fry the mustard seeds and curry leaves in the remaining oil for 30 seconds. Add in the onions and cook for 10 minutes. Add the ginger, garlic, turmeric and chilli powder, followed by the coconut milk. Bring to the boil, turn down to a simmer, cover and cook for 20 minutes until soft. Season to taste with salt and the chutney. Add the aubergines to the sauce and cook for 10 minutes. Garnish with fried onions and curry leaves to serve.


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