Aubergine (Eggplant) Curry With Lemongrass & Coconu

Name: Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large red chilies, deseeded and chopped; 6 garlic cloves, roughly chopped; 1/2 inch fresh ginger, peeled and chopped; 2 stalks lemongrass, trimmed and chopped; 2 tablespoons ground turmeric; 1 teaspoon chili powder; 600 g aubergines, quartered lengthways, then halved; 1 tablespoon olive oil; 1 tablespoon sugar; 6 shallots, finely chopped; 1 tablespoon soy sauce; 400 ml coconut milk; 400 ml vegetable stock or 400 ml water

Servings: persons

3 large red chilies, deseeded and chopped
6 garlic cloves, roughly chopped
1/2 inch fresh ginger, peeled and chopped
2 stalks lemongrass, trimmed and chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
600 g aubergines, quartered lengthways, then halved
1 tablespoon olive oil
1 tablespoon sugar
6 shallots, finely chopped
1 tablespoon soy sauce
400 ml coconut milk
400 ml vegetable stock or 400 ml water

1
Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
2
Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
3
Heat the olive oil in frying pan,.
4
brown the aubergines; remove from the pan and set aside.
5
Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
6
Add the fish sauce, coconut milk and stock or water, mix well,.
7
bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
8
Season to taste and sprinkle the coriander over the top.
9
Serve hot with steamed rice or bread to mop up all the juices.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large red chilies, deseeded and chopped, 6 garlic cloves, roughly chopped, 1/2 inch fresh ginger, peeled and chopped, 2 stalks lemongrass, trimmed and chopped, and more.

Yes, Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions