Indian Eggplant Curry and 10 Useless Facts

by Spicie Foodie on August 24, 2012

Indian Eggplant Curry, Vegan, Spicie Foodie

It’s Friday and I have a recipe to share with you today. All day I’ve been going back and forth on what words should accompany the recipe. I either can’t decide or am too tired or perhaps just being lazy. Sure I could share an intriguing story on how or why this recipe came to be. I could also give you nutrition facts, or some interesting background story about eggplants or tomatoes. But that would require taking time to do some research and I just don’t have the energy right now.

Instead I thought I’d share 10 useless facts about me, that of course you didn’t ask, or probably care to know. But it’s Friday so let’s keep things light hearted to get weekend started. Okay here it goes…I hope I don’t regret this in a few weeks.

Indian Eggplant Curry, Vegan, Spicie Foodie

1. Raw garlic burns my skin and eyeballs. Once I was using my garlic press, and being the klutz that I am, of course I somehow managed to squirt garlic juice into my eyeball. Did it burn? H-e-l-l yeah!! Don’t ever try this at home.

2. In the US I am 1 inch (height wise) away from being technically handicapped : / In Europe I have to ask for help or jump like an idiot to reach food items from the top shelves:(

3. My right index finger nail is slightly turned left. When I was a little girl I smashed that finger on my dad’s car door. I screamed bloody murder and once my father saw what I had done, ran out of the car to opened my side of the door. People looked on curiously. Don’t worry, I learned my lesson and I now always make sure my fingers are all inside the car before shutting the door.

Indian Eggplant Curry, Vegan, Spicie Foodie

4. Sometimes my husband thinks I’m a 7 year old trapped in a 33 year old’s body. Reason being is that I always laugh at potty jokes and immature humor in movies or tv shows. Seriously I don’t know what’s wrong with me, I just can’t help it.

5. I consider South Park a source of great wisdom. Butters rules!

6. I started getting grey hairs in my mid 20s, and now I have 20 grey hairs…What?… You really think I’m going to tell you the truth?

7. Don’t laugh. I love all of the Star Trek series, except the original series- I can’t stand it. So I guess I’m not a real “Trekky”. I can’t wait until a Holodeck is invented, oh the fun I could have. Anyone else want one too? Also I think Jean-Luc Picard and Captain Archer are super sexy… Anyone there, did I loose you?

8. When it comes to superstitions I don’t believe in them. Yet sometimes I find myself doing things superstitions say. The exception being Friday the 13th, I think it’s a good luck day. Since everyone hates it, it makes me feel bad for it, so I show it some love.

9. If Painkiller by Judas Priest is played in my presence I might hurt someone. No one should be exposed to that kind of torture. You hear me husband?

10. The answer to who shot J.R. still bothers me to this day. Okay so I’ve never actually seen and episode of Dallas, but that is one of the world’s unanswered questions… or was it actually answered? So who killed him? Wait, what’s Dallas and who’s J.R.?

Indian Eggplant Curry, Vegan, Spicie Foodie

4.7 from 9 reviews
Indian Eggplant Curry
Prep time
Cook time
Total time
This eggplant curry goes excellent on top of basmati rice for a delicious vegetarian dinner or to scoop with some nan bread. (vegan dinner)
Recipe type: Entree, Main, Vegan, Vegetarian, Side Dish
Serves: 2-4
  • 2 large eggplants, even sized pieces
  • 2 large tomatoes, diced
  • 1 large red onion, finely chopped
  • 2 garlic cloves, minced
  • fresh ginger 4 cm/1.5 inch piece finely chopped(or ½ teaspoon ginger powder)
  • 1 tsp ground turmeric
  • 1 tsp whole cumin seed
  • ¼ tsp mustard seeds
  • 2 curry leaves
  • 1 tsp salt
  • 1 tbsp Garam Masala*
  • fresh chile or Chili powder- to your taste
  • 2 tbsp vegetable oil
  1. In a large pan heat the oil, once warm onions, chile and ginger, cook until onion has softened. Next add all of the spices and cook for 3 minutes, stirring often to prevent burning. Next add tomatoes and eggplant and mix until the eggplant has been well coated with the spices.
  2. Cover and simmer under medium low heat until the eggplant has cooked all the way through, is soft and the liquid has evaporated leaving a thick mixture. Taste for salt and spiciness, and adjust to your taste.
  1. This eggplant curry goes excellent on top of basmati rice for a delicious vegetarian dinner or to scoop with some nan bread.
*Please notice that my curry does not say that this is the traditional Indian eggplant curry, where the eggplants are roasted, this is my own quicker version. Take the time to adjust and taste the spices to your own liking, specially if you use commercially made garam masala. *The Garam Masala powder I used was my own recipe. Find it here: http://www.spiciefoodie.com/2009/07/08/garam-masala-indian-curry-spice-2/


Indian Eggplant Curry, Vegan, Spicie Foodie

Thanks everyone for playing along. I hope you all have a fantastic weekend. See you back here on Sunday for Sunday Snapshots. Also don’t forget to add your recipes to August’s YBR roundup.


Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie


in Curry,Indian,Vegan/Vegetarian,Vegetables,~ musings~

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