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Baby Eggplant Curry is an easy, one pan meal full of spice and flavor. Vegan and gluten-free. #vegancurry #babyeggplant #onepanmeal

Baby Eggplant Curry

Course Lunch or Dinner
Cuisine Indian
Keyword curry, easy dinner, Gluten-free, vegan
Cook Time 35 minutes
Servings 4 people
Calories 265 kcal


  • 12 baby eggplants, cut in quarters or 1/6ths (this equates to about 5 cups of eggplant cut into large chunks)
  • 3/4 tsp sea salt (can sub another type of salt, but taste to make sure it's not too salty), divided
  • 1 teaspoon avocado oil (or another neutral oil)
  • 1 small onion, diced
  • inch piece ginger, finely minced
  • 3 cloves garlic, minced
  • 1 tsp curry powder
  • 1/4 tsp ground turmeric
  • 2 large tomatoes, roughly chopped (skins can stay on) (about 4 cups)
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1/2 cup coconut milk (from a can)


  1. Place the eggplant in a colander, and sprinkle with about 1/2 tsp salt on the cut surfaces. Allow them to sit and release some of their liquid while you start making the sauce.

    cut baby eggplants
  2. In a large nonstick saute pan, heat the oil over medium-low. Add the onion and ginger, and stir frequently until it starts to become fragrant (don't let the onion brown--if it starts to, turn the heat down).

  3. Turn down to low, and add the garlic, curry powder, turmeric, and stir and saute for 1-2 minutes. Then add the tomatoes with their juices and salt, turn the heat up to medium-low, and stir frequently while the tomatoes break down and release more of their juices, about 5-7 minutes.

    simmering tomatoes
  4. Gently wipe the salt off of the eggplant. When the tomatoes have become more juicy, add the eggplant, and stir well to combine. Bring to a simmer, and then add chickpeas and coconut milk. Reduce heat to low, cover, and simmer for about 15 more minutes.

  5. Serve the curry with white or brown rice (I like jasmine rice), and garnish with cilantro or parsley, if desired.

Recipe Notes

See post for substitution ideas.