Eggplant Curry


  • 1 large Eggplant
  • 2 Tablespoons of Colchester Curry House Chickpea Masala
  • 1/2 teaspoon mustard seeds
  • 1/2 Large Yellow Onion sliced
  • 1/2 Cup Diced Tomatoes
  • 3 cloves Garlic minced
  • 1 teaspoon fresh Ginger rough chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  •  Olive Oil 
  • 1/8 Cup Coconut Milk (can also use Yogurt, Heavy Cream, etc.)


  • Roasting Pan
  • Frying pan with cover


  • Slice Eggplant in half lengthwise.  Coat with olive oil and roast at 400 Degrees for 40 minutes.
  • Let Eggplant cool and then peel skin and scoop out seeds.
  • Chop Eggplant into 1" cubes and set aside in a bowl.
  • Season with salt and black pepper to taste.

Cooking instructions

  • Set range to "medium high" heat.
  • Coat surface of pan with tablespoon of olive oil.
  • Place 1/2 teaspoon of mustard seeds in pan and cover until you hear the mustard seeds popping.
  • When seeds begin to pop, remove pan from burner and reset heat to "medium low". With the pan off the burner, stir in sliced onions. When burner cools to "medium low" heat, place pan back on burner and sauté onions for about 3 to 4 minutes.
  • Add Garlic and Ginger and saute for another minute.
  • add Colchester Curry House Chickpea Masala to onions, garlic and ginger mixture.
  • add enough olive oil to masala to make it moist. The consistency should a dense sauce, not runny. Add olive oil slowly to ensure you get the correct consistency. The heat setting should remain on "medium low".
  • Cook masala for about 3 minutes.
  • Lower heat to "low", add the Eggplant to the masala and mix well. Cook for 3 minutes.
  • Add diced tomatoes and cook for a minute.
  • remove pan from burner and stir in 1/8 Cup of Coconut Milk.