Caribbean Aubergine Curry Recipe

Jamaican Style Eggplant Curry is an Indian classic recipe, I’m excited to have my family visiting, we get to do a lot of fun things, catch up on when we last visited together, Its always amazing to see how fast the children are going. I can’t believe that I saw my nieces in Jamaica in March and now they are much taller.

Well, one of the nephews, Keneil who is 10 years old just loves to cook, I’m just blown away by his culinary skills. As we were in the kitchen preparing supper, I was brainstorming what would my next recipe be to share on my website. He said Aunty, ‘you don’t have eggplant curry as yet!’

He was so right, I didn’t get to share a vegan eggplant curry recipe as yet. I have lots of other eggplant recipes like Chinese Eggplant In Garlic Sauce, Vegan Eggplant Parmesan, and Vegan Stuffed Eggplant. so I asked him if he wouldn’t mind sharing with me his family favorite recipe. You see his dad is Jamaican Indian descent. So this recipe is how Keneil prepares it at home, a very simple recipe yet flavorful.

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He used a small Scotch bonnet pepper which he chopped up, if you don’t have Scotch bonnet pepper, habanero or cayenne pepper will do.

He prefers to use regular curry plus what he calls, ‘Indian curry’ a term I believe that is used for Garam Masala because his aunt brought some for me from Jamaica and it is basically roasted spices without turmeric, it is dark in color.

He then sauteed the onion, garlic, green onion, Scotch bonnet pepper, thyme until the onion was soft. He then added the eggplant and cook for about 3 minutes stirring constantly.

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Next, he added water, bring to a boil, reduced heat to simmer until the eggplant was tender. He added salt to taste. Such an easy dish, so delicious and flavorful.

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Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.Aubergine Curry was traditionally made with an eggplant called brinjal, native to India. However, you can make Aubergine Curry with any eggplant.

Aubergine Curry Recipe (eggplant Curry)

It is best to prepare aubergine bhaji in a large pan or wok, stirring with a wooden/plastic spatula or spoon. You will also need a baking tray for roasted aubergine.

You can choose your favourite type of chilli; we like it spicy, so use two birdseye red chillies and include the seeds for extra heat.

Adjust the amount or type of chilli depending on how spicy you like your brinjal bhaji. You can add more spice through curry powder which contains chilli powder.

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The spices used in this recipe are curry powder which contains Coriander Seed, Cumin Seeds, Salt, Chilli Powder, Fenugreek, Garlic Powder, Ginger, Paprika, Turmeric, Cinnamon, Black Pepper, Clove, Bay Leaf and Cardamom.

I use a medium heat curry powder from the supermarkets, you can adjust seasoning by using mild or hot instead or choose a different blend such as garam masala, tandoori masala or madras powder.

Tomato purée is used to thicken the brinjal bhaji and give it a rich red colour; stir with the onions and spices on medium heat to make up the curry paste.

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Add the roasted aubergine in with the prepared curry sauce. Stir through and simmer for 10 minutes allowing the brinjal bhaji to thicken.

Serve brinjal bhaji with fresh coriander leaves on top. Use as a main and add some side dishes like our jeera rice recipe and chapati for a complete meal.

This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds.

Aubergine Curry (roasted And Non Roasted)

Calories: 940 kcal Carbohydrates: 101 g Protein: 17 g Fat: 61 g Saturated Fat: 8 g Polyunsaturated Fat: 10 g Monounsaturated Fat: 41 g Trans Fat: 1 g Sodium: 635 mg Potassium: 3528 mg Fiber: 37 g Sugar: 55 g Vitamin A: 1375 IU Vitamin C: 139 mg Calcium: 323 mg Iron: 11 mg

But if you like meat, you can also add it to the aubergine bhaji for a heartier dish. Cooked chicken, lamb, and beef are all popular choices.

If you prefer a dry sauce, follow the brinjal bhaji recipe but use only ½ can of chopped tomatoes or none at all. Use a splash of water instead.

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If you have leftovers or like batch cooking, make ahead and store in an airtight container in a fridge for three days.

We have many Indian food recipes. For a fantastic curry night, try our balti, bhuna or pathia. We also have a choice of side dish rice to choose from; coconut, onion, pilau or plain basmati.

Love aubergine? We have other great recipes you can try too, like Aubergine Pasta, Turkey and Rice Stuffed Aubergines or Thai Green Beef Curry.

Prawn & Aubergine Curry Recipe