How many servings does this recipe make?

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

What ingredients do I need for Red Curry–Marinated Japanese Eggplant ?

You need 9 ingredients. The key ingredients include: 6 Fresno chiles, seeds removed from 3, chopped, 4 garlic cloves, 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated, 1/3 cup vegetable oil, and more.

Is Red Curry–Marinated Japanese Eggplant suitable as vegetarian?

Yes, Red Curry–Marinated Japanese Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Red Curry–Marinated Japanese Eggplant ?

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

Red Curry–Marinated Japanese Eggplant Recipe

Name: Red Curry–Marinated Japanese Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Fresno chiles, seeds removed from 3, chopped; 4 garlic cloves; 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated; 1/3 cup vegetable oil; 1 tablespoon finely grated peeled ginger; 1 teaspoon ground cumin; 1/2 teaspoon sugar; 1 teaspoon kosher salt, plus more; 4 Japanese eggplants, halved lengthwise

Try this homemade Red Curry–Marinated Japanese Eggplant recipe the whole family will love. Made with chiles, garlic, lemongrass stalks and vegetable oil…

This Red Curry–Marinated Japanese Eggplant relies on simple, everyday ingredients such as garlic cloves, vegetable oil, finely grated peeled ginger and ground cumin. It comes together quickly and makes 4 servings, at about 375 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

6 Fresno chiles, seeds removed from 3, chopped
4 garlic cloves
2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
1/3 cup vegetable oil
1 tablespoon finely grated peeled ginger
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon kosher salt, plus more
4 Japanese eggplants, halved lengthwise

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
375 kcal
Category
Vegetarian

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Red Curry–Marinated Japanese Eggplant

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