Baked Curried Aubergine

By • August 31, 2010 7 Comments

8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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|Entrees|Vegetables|Eggplant