A Tomatoey One-Pot Curry with Eggplant for Cool Late-Summer Evenings

August 24, 2016

If you have a few friends that enjoy a little heat in their food, invite them over for a small dinner party and prepare this Tomato Eggplant Curry with Chile & Lime. There is a double dose of serrano chile pepper that adds a subtle, yet very present heat in the dish, one underlined by kaffir lime leaves, lime juice, and coconut milk, and jammy tomato paste.

Emma of My Darling Thyme shares a couple of helpful tips for making the curry special: Throw a dash of salt on the sliced eggplant to remove some bitterness and they are ready to be stewed in the tomato rich curry. Peel the skins from the tomatoes to get super-smooth curry sauce. Serve it right from the pot onto warm heaps of steamed rice.

How do you make a curry stand above the rest? Share your tips in the comments.

See what other Food52 readers are saying.

  • Briana Riddock
    Briana Riddock
Freelance Food Writer


LULULAND August 24, 2016
Thanks, I'll try that!
LULULAND August 24, 2016
I would love to make this but looking for a substitute for kaffir lime leaves. Help, thanks
Briana R. August 24, 2016
Hi! I found a hotline discussion with some suggestions, here —
Also did some other searches and found the combination of lemon thyme and lime zest could work along with lime juice.