A simple and filling Indian curry recipe using fresh eggplant as the hero. Adjust the heat to your taste with the curry paste. This dish smells and tastes divine!






Skill level

Average: 3.4 (37 votes)


1-2 tbsp oil
1 onion, finely chopped
1 medium eggplant, cut into 1 cm cubes
1-2 tbsp tikka masala curry paste
1 x 400 g tin chickpeas, drained
1 x 400 g tin chopped or crushed tomatoes
50 g tomato paste (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat oil in a pan over medium heat add onion and cook until softened. Add the eggplant and stir to coat with the oil. Cook until the eggplant is 'clear' and soft. Add extra oil if required but only add in small amounts.

Add curry paste, more or less to your taste, cook until the oil in the paste has been absorbed. Add the drained chickpeas and stir through. Add the tomatoes, tomato paste and add extra water if required to get to the desired consistency. Simmer for 15-20 minutes to allow the flavours to develop. Serve with brown rice or cous cous.