This dish is not only tasty, quick and easy to prepare, but also suitable for vegatarians and Vegans!


Eggplant and Tomato Curry:

1/4 cup olive oil

2 eggplant

2 shallots

2 garlic cloves

2 tsp crushed ginger

1 tin cherry tomatoes

2 tsp garam masala

2 tsp cumin powder

2 tsp coriander powder

1 tsp mustard seeds

1 stem of curry leaves

juice of a lime

salt to taste


  1. Slice eggplant length ways into 1 cm thick slices.

  3. Place ½ of each of the spices, 2 tsp of salt and 4 tbsp of oil in a bowl and mix together. Now rub each slice of eggplant, both sides, to ensure it is covered with spice and oil.

  5. Place the eggplant on a sandwich press and close the lid. Cook for 5 mins or until cooked through and charred.  You can also do this in a pan, bbq, or grill plate.  Just cook until nicely charred.

  7. Place the eggplant in a bowl and cover with cling film to sweat.

  9. Dice onion and garlic and crush the ginger.

  11. Place about 4 tbsp of oil in a pan. When it is warm, add the mustard seeds and curry leaves and fry them until the seeds start to pop.

  13. Now add the onion, garlic and ginger and cook until the onion is soft.  About 2 mins.

  15. Add the remaining spices and cook for about 1 min.

  17. Add the cherry tomatoes and eggplant to the onion and spice mix.

  19. Cook for about 3 mins.

  21. Take the pan off the heat and add the juice of the lime and season with salt.

  23. Eat with flat bread or rice.

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Spicy Steph

a little spicy, a lot of sass