Caribbean Eggplant Curry
Caribbean Eggplant Curry



  • 1 tsp each ground cumin and coriander
  • ½ tsp ground turmeric
  • 1 large eggplant
  • 2 tbsp tomato purée
  • ½ green chilli, chopped
  • 1 cm piece of ginger, grated
  • 2 tsp sugar
  • 1 tbsp veg oil
  • 3 chopped spring onions
  • ½ bunch of coriander leaves, chopped
  • Cooked rice and flatbreads, to serve
  • Mix together the dry spices with 1 tsp of salt in a bowl. Slice the eggplant into 1cm rounds, and score each round with a sharp knife. Rub with the spice mix until well coated, then pour 150ml water into the empty spice bowl, along with the chilli, ginger, tomato purée, and sugar. Set aside.
  • Heat the oil in a frying pan and fry the eggplant rounds for 5 mins on each side, then pour in the liquid from the bowl and simmer for 15 mins, until you have a thick and deliciously aromatic sauce. Scatter with coriander and spring onions, and serve with rice and flatbreads.
15 mins
2 serving

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