• Micah

Curry Stuffed Eggplant

Eggplant intimidates people - they don't know how to cook eggplant, what to do with it, or how to take away the bitterness. I've found that it's a polarizing veg, either you love it or hate it. Me? I love eggplant, and think it's super versatile. From babaganoush, eggplant parmesan, layered into a lasagna, stuffed, roasted, or fried, it soaks up flavor and spice, making it the ultimate kitchen chameleon. Me? I'm always looking for ways to use it in the kitchen, and use it with my favorite spice pastes and blends... that's why I'm sharing this recipe for curried stuffed eggplant!

The eggplant you're used to is likely the big, deep purple, glossy one on the store shelf. But there are dozens (if not more!) varieties out there. I like using indian eggplants, they are a little brighter and lighter in color, and are smaller (they fit in the palm of your hand!). In my opinion, they are pretty darn cute. I also find that smaller eggplants are a little more tender than the big ones.

This eggplant recipe is so simple, I feel like it doesn't even need to be written up! You just criss-cross cut the butts of the eggplant, and stuff it with a spice paste - I bet this would be killer with a thai green curry paste too! Then you fry and char it over high heat. It's best served over tangy yogurt.

What's youre fave way to eat eggplant?

#eggplantrecipe #aubergine #indianrecipe #currypaste #stuffedeggplant


Curry Stuffed Eggplant

Author: Micah Siva

Total time: 25 min

Serves: 2


  • 5-6 baby aubergines (eggplants), or 2 large

  • 2 tbsp curry paste

  • 2 tsp coconut oil divided

  • Coconut or greek yogurt to serve

  • chopped coriander to serve


  1. Make 2 slices 3/4 of the way through the bottom of each aubergine to make an "x" .

  2. In a small bowl, combine curry paste and 1 tsp coconut oil.

  3. Evenly distribute curry paste into the cut aubergines.

  4. Heat a pan over high heat. Melt remaining coconut oil.

  5. Add aubergines to the pan, cook until soft (about 10-15 minutes), turning halfway through.

  6. Serve with yogurt and coriander

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