Baked Eggplant Curry



  • 4 large Japanese eggplants
  • 3-4 tablespoons canola oil
  • 1 tablespoon canola oil
  • ½ cup sliced onion (preferably red since it has a strong flavor)
  • 3-4 cloves garlic sliced
  • 1 teaspoon tamarind paste
  • ¼ teaspoon sugar
  • 1 ½ teaspoons chili powder
  • 1 strand curry leaves
  • Salt to taste
  • 2 ½ cups water
  • ¼ cup thick coconut milk



  • Slit eggplant lengthwise and cut them into 3 long strips.  Now cut them into 1 inch pieces
  • Pre-heat oven to 425F.
  • Spread eggplants on  cookie sheet and sprinkle 3-4 tablespoons canola oil and mix thoroughly with hand
  • Place in the oven and bake for about 1 hour or eggplants are browned and crispy on the outside.
  • Let cool
  • In the meantime, add 1 tablespoon oil to  saucepan and when hot add onion and garlic and sauté until browned
  • Add baked eggplant, chili powder, salt, and tamarind and mix well
  • Add water and coconut milk to the saucepan and cover and cook on medium flame for about 10-15 minutes or until gravy thickens
  • Add sugar and cook for a minute or 2 more
  • Turn off the flame and keep covered for about 5-10 minutes before serving
  • Serve warm with rice, pittu or string hoppers.

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