Eggplant Tomato Curry

Eggplant Tomato Curry


Eggplant Tomato Curry

Calories: 140
Servings: 3
Prep Time: 15 min
Total Time: 90 min

FODMAPs Warnings:


  • Eggplant (2)
  • Tomatoes, diced (8, ~450 g)
  • Coconut Oil (1 tbsp)
  • Garlic, whole (3 cloves)
  • Shallots, halved (3)
  • Red Chillies (2)
  • Ginger, as desired
  • Cilantro, as desired
  • Cardamom, pods (1/4 tsp)
  • Cumin, seeds (1/4 tsp)
  • Tumeric, as desired
  • Garam Masala, as desired
  • Pepper
  • Salt 
 ⊕ To cut the spice with an added sweetness, add orange zest to the finished product (or a spritz of the orange pulp).


  1. Preheat oven to 400 F
  2.  Peel some garlic until you have whole cloves (or halved cloves). Cut thin slices into your eggplant and stuff the cloves into the eggplant flesh (you’ll remove them later). Cover the eggplants with aluminum foil and bake at 400 F for ~1.5 hours.
  3. When the eggplant has about 30 minutes left in the oven, begin building the flavor profile of your curry. This starts with adding your spices (cardamon, cumin, chillies) to hot oil. For the shallots, place them skin-side down to release the onion flavor into the oil (you’ll remove them later).
  4. Once the oil starts to smell *spicy* (~1 min) add in your diced tomatoes and cook them down to evaporate some of the water (i.e. reduce them) ~30 min.
  5. Remove and discard the shallots from the tomato sauce. Add in the tumeric, salt, pepper, ginger, and garam masala to your liking.
  6. Remove the eggplants from the oven. Extract the whole garlic cloves from the eggplant and toss them. Scrape the gooey eggplant flesh into the tomato sauce and discard the dark skin.
  7. Top off with orange zest and cilantro.

So this curry packs a punch… a serious punch. But the best part about this curry (and curries generally) is you can modify the flavor profile to match your exact preference. If you’re nervous about destroying your tastebuds, try this recipe without the chillies.

For recipes like these, my only *tip* is to infuse the oil (you can use coconut oil or clarified butter or vegetable oil) with the whole spices (in this case, cardamom, cumin, and shallots) at the beginning, then add the other spices (ginger, tumeric, garam masala) after the tomatoes have been added and cooked down. Taste the curry while its simmering. If it’s missing something, try adding more salt until you taste the other spices.

It’s a vegetable-based recipe so the carbs are all coming from the stuff that grows from the ground. That being said, curries are usually consumed alongside not-so-micronutrient-rich-carbs are found.

To add to the carb count:

  • Serve over rice
  • Eat with naan bread

To limit  carb consumption:

  • Eat with cloud bread

Not a very protein-filled meal, I admit. But it’s not a leap to say that curries can be consumed with any tasty protein source. 

For this particular recipe, I highly recommend drying out firm tofu while the eggplants are in the oven (press tofu in a dry cloth by placing it under a plate). Once the tomatoes are finished cooking down, toss in cubes of your dried tofu. The tofu will suck up All.The.Flavor.

Of course, you can also soft boil some eggs while the eggplants are in the oven. Cut open one or two of those in a dish of curry and the yolk will fuse with the spiciness of the sauce. Yum.

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