Eggplant curry (baby eggplant simmered in sesame ginger coconut sauce)

This is not bad, although it has a bit of a raw taste – I think I’ll brown the onion-tomato mixture next time. I’m also not sure that the presentation benefit of keeping the eggplant whole is worth the longer cooking time, so I might just quarter them next time.


  • 12 small baby eggplant (I had about 1 1/2 lbs of baby eggplant)
  • 1 medium onion (sliced)
  • 3 tbsp sesame seeds
  • 3 tbsp unsweetened coconut flakes
  • 1 large tomato (diced)
  • 1/2 cup coconut milk
  • 2 Tbsp. pickled jalapenos
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 tsp garam masala (I omitted the ginger and didn’t roast the spices – it smells amazing)
  • 2 tbsp grated ginger (omitted)
  • 3 tbsp oil
  • 1/2 cup finely chopped cilantro (omitted)
  • 1 tsp salt
  • 1 tsp paprika
  • juice of 1 lemon


Wash baby eggplant and cut off the top. Slit each eggplant into four from the bottom without completely cutting the eggplant into four pieces.

Heat 2 tbsp olive oil, add chopped onion, grated ginger, chopped tomato and saute for 2 minutes. Add sesame seeds, coconut meat, green chili and saute another 3 minutes. Add with the coconut milk to a food processor or blender and blend to a smooth paste.

Put mixture back on fire and add turmeric, cumin, paprika, garam masala, salt and cook for 5 minutes. Add the baby eggplant and gently fold into the mixture. Add half cup water. Add a tbsp of olive oil and simmer for 10-15 minutes till the eggplant is tender and cooked. (My eggplant took a lot longer than that – not sure if I had bigger babies.) Stir in the lemon juice and season to taste with salt and pepper.

Serve warm with sauce scooped over eggplant.