Smoky Aubergine (Eggplant) Curry

There’s something incredibly satisfying about a well-balanced curry, and this Smoky Aubergine (Eggplant) Curry is no exception. The process of charring aubergines over an open flame infuses them with an irresistible smokiness that adds depth and complexity to the dish. Combined with fragrant spices, creamy yoghurt, and rich tomatoes, this curry is a must-try for anyone who loves big, bold flavours. Best of all, it’s completely vegetarian, making it a fantastic meat-free option that doesn’t compromise on taste or texture.

Want to see how I make this dish? Find it here.

Table of Contents:

• Ingredient Breakdown
• Charring Aubergines: The Secret to Smokiness
• Why Fresh Curry Leaves Make a Difference
• The Importance of Cooking with Whole Spices
• The Role of Yoghurt 
• What to Serve with Smoky Aubergine Curry
• Why This Curry Tastes Even Better the Next Day
• More Aubergine Recipes

Ingredient Breakdown

• Aubergines: Charring them over an open flame brings a smoky, velvety texture to the curry.
• Vegetable oil: A neutral oil that helps to bloom the spices and create a rich base.
• Black mustard seeds: Add a nutty, slightly spicy aroma when toasted.
• Cumin seeds: Provide an earthy warmth that complements the aubergine.
• Onion: A crucial base ingredient that adds sweetness and depth.
• Curry leaves: Fragrant and slightly citrusy, these elevate the dish’s aroma.
• Garlic: Brings a pungent, savoury depth to the curry.
• Ginger: Adds a touch of warmth and mild heat.
• Red chilli: Enhances the dish with a subtle but noticeable heat.
• Tinned crushed tomatoes: Give the curry its body and slight acidity.
• Ground cumin: Strengthens the earthy, warm flavours in the dish.
• Ground coriander: Adds a mild citrusy note that balances the spice.
• Mild chilli powder: Provides a gentle heat that lingers on the palate.
• Ground turmeric: Lends colour and a mild bitterness to round out the spice profile.
• Vegetable stock: Deepens the flavour while keeping the dish plant-based.
• Yoghurt: Adds creaminess and a cooling contrast to the smoky, spiced curry.
• Fresh coriander: A bright, herbal garnish that lifts the dish at the end.

Charring Aubergines: The Secret to Smokiness

Aubergines are wonderfully versatile, but when charred, they take on a whole new level of complexity. Charring aubergines correctly is what makes this Smoky Aubergine (Eggplant) Curry truly stand out. Cooking them directly over an open flame allows the skin to blister and blacken, imparting a deep, smoky aroma that infuses the entire dish. 

For best results, place the aubergines directly over a gas flame and turn them frequently to ensure even cooking. They should collapse and feel completely tender before being removed from the heat. If using an oven, roast them at a high temperature, ensuring they are blistered all over. As they cook, the flesh softens, creating a silky texture that blends effortlessly into the sauce. 

After charring, allowing them to steam in a covered bowl makes peeling the skins effortless, leaving behind only the rich, smoky flesh that gives this curry its distinctive taste.

Why Fresh Curry Leaves Make a Difference

Curry leaves are a small but mighty ingredient in this dish. When added to hot oil, they release a citrusy, slightly nutty aroma that enhances the overall flavour profile. Unlike bay leaves, which infuse dishes slowly, curry leaves contribute instant fragrance, making them essential for an authentic, aromatic curry base. 

While dried curry leaves can be used in a pinch, fresh ones provide the best flavour. If you can’t find them, a small amount of lime zest or kaffir lime leaves can offer a similar citrusy lift, though nothing quite matches the unique depth that fresh curry leaves bring.

The Importance of Cooking with Whole Spices

Spices are at the heart of any great curry, and this one is no exception. Using whole spices in curries enhances their depth and complexity. When mustard seeds and cumin seeds hit hot oil, they release their essential oils, infusing the base with rich aroma. 

This technique, known as tempering, is a foundational step in Indian cooking. It ensures that the spices develop their full flavour before being combined with onions, garlic, and ginger. The slight bitterness of mustard seeds and the earthy warmth of cumin create a balanced foundation that carries through to the final dish. Without this step, the curry can taste flat, so taking the time to properly toast these whole spices is key.

Adding ground cumin, coriander, chilli powder, and turmeric later in the cooking process builds on that base, creating a rich, fragrant sauce. The tinned tomatoes provide a slight acidity, which helps balance the richness of the spices and smoky aubergine.

The Role of Yoghurt

Many curries use dairy or coconut milk to add creaminess, but here, yoghurt does the job beautifully. Stirring it in at the end lends a mild tanginess that cuts through the spices and balances the dish. It also enhances the texture, giving the sauce a luscious consistency that clings perfectly to rice or naan. 

To prevent the yoghurt from curdling, it’s important to stir it in off the heat and allow the curry to sit for a few minutes before serving. This ensures a smooth, creamy finish.

What to Serve with Smoky Aubergine Curry

A great curry deserves the right accompaniment, and there are plenty of options to choose from:

• Steamed basmati rice is a classic choice, as its fluffy texture absorbs the sauce beautifully. 
• Jeera rice (cumin-spiced rice) adds an extra layer of warmth and fragrance if you prefer something heartier.
• Naan or roti are also fantastic for scooping up every last bit of the smoky, spiced sauce. For a refreshing contrast.
• A side of cucumber raita, which cools the palate and balances the heat, is the perfect accompaniment to this curry.

Why This Curry Tastes Even Better the Next Day

Like most great curries, this Smoky Aubergine (Eggplant) Curry tastes even better after a night in the fridge. The resting time allows the flavours to meld, deepen, and become more pronounced. The smokiness from the aubergine infuses into the sauce, and the spices settle into a perfect harmony. When reheating, adding a splash of vegetable stock or water can help loosen the sauce, ensuring it maintains the right consistency.

More Aubergine Recipes

If you love this Smoky Aubergine (Eggplant) Curry recipe and are looking for some more aubergine recipe inspo, why not try one of these recipes?

• Chilli Tahini Aubergine: Roasting the aubergine whole gives you with the juiciest, creamiest flesh, which you then drown in the most delicious chilli-spiked tahini sauce.
• Sticky Harissa Aubergine: Chunky roasted aubergines, tossed in a sticky harissa glaze, with whipped tahini and garlicky yoghurt.
• Crispy Aubergine Puttanesca: Crispy breaded aubergine, served over a chunky puttanesca sauce made from tomatoes, olives, capers and anchovies.
• Smoky Aubergine and Red Pepper Dip (Kyopolou): A smoky, creamy dip made from roasted aubergines and red peppers, perfect for dipping or spreading on bread.
• Crispy Aubergine Parmigiana: A meat-free twist on chicken parm, featuring crispy breaded aubergines served over a homemade spicy tomato sauce – delicious!