Eggplant curry (South Indian brinjal curry) from RecipeTin Eats by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Easy soft flatbread (no yeast); Naan – chewy & fluffy; Cabbage & carrot thoran-style Indian salad; Creamy cucumber salad with lemon yogurt dressing; How to cook basmati rice; Cauliflower rice; Indian tomato salad with mint dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can omit yogurt for a vegan variation. Can substitute canola oil for vegetable oil, tomato pulp or canned tomatoes for passata, cream for coconut milk, and cayenne pepper for chilli powder.

  • rpepper on January 30, 2025

    This is the best curry I've made. Roasting the eggplant first, and cutting it so that every piece has a bit of the peel, are essential. Delicious served with yogurt and/or chutney.

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