Baked Curried Aubergine

By • August 31, 2010 7 Comments

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Author Notes: I just watch my wife making this bake and took the photos ( she start murmuring, she hates me walking around the kitchen with my camera) this recipe also wrote by me watching her cooking .Sorry for my English I really need a


Serves 4

  • 3 large, firm Eggplants (aubergine)
  • onions – 3 (finely chopped)
  • Ginger - 1" piece(finely chopped)
  • Green chilies - 2 (finely chopped)
  • Tomato - 2 (finely chopped)
  • Cumin seeds- 1 tsp
  • Mustard seeds - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Chili powder - 2 tsp
  • Turmeric Powder 1tsp
  • Garam masala - 1/2 tsp(recipe posted)
  • Oil 2 tbsp
  • Salt – to taste
  • oregano 1 tsp
  1. Cut the eggplant into into ½” cubes
  2. Marinate the eggplant with chili powder, turmeric powder and salt for 60 mins.
  3. Deep fry the marinated eggplant pieces. Set aside
  4. Heat oil in a frying pan.
  5. Add mustard when mustard seeds when splutter add onions, ginger and green chilies. sauté, till the oil separates
  6. Add the finely chopped tomato , coriander powder and garam masala sauté for 2 minute
  7. Add 1 1/2 cups of water salt.
  8. Allow it to boil.
  9. Add the fried eggplant
  10. Cover and cook for 5 mins.
  12. Heat butter on medium low heat.
  13. Add refined wheat flour and fry until it smells cooked (don't let it get pink or brown )
  14. Let it cool for a while
  15. Add the milk and let the mixture boil until it seems a little thick
  16. Remove from the flame
  17. When it cools add pepper powder and salt to taste
  18. Put the eggplant curry in a baking dish
  19. Pour the white sauce over it
  20. Bake at 350° for 20 minutes
  21. Cover top of casserole with grated cheese, sprinkle with oregano and bake till the cheese melts
  22. Serve hot

More Great Recipes: Side Dishes|Vegetables|Entrees|Eggplant

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