Indian Curry Recipe

Indian Aubergine recipe

This simple side dish is a combination of aubergine, onion, tomato and seasoning. It's a simple combination of flavours that work brilliantly well together, ideal for serving as a side dish or on its own with a naan bread.


  • 1 aubergine
  • 1 medium onion
  • 2 tomatoes
  • Dash of vegetable oil
  • Pinch of salt, black pepper and cayenne pepper
  • Small handful fresh coriander

Method of Preparation:

  1. Dice the onion and the tomatoes.

  2. Place the aubergine into a roasting tin and put under a hot grill. Cook, turning occasionally, until at least half of skin is scorched.

  3. Either place into a microwave and cook on high for five minutes or roast in a 180C oven until tender.

  4. Cool the aubergine so that you can handle it, then remove most of the skin leaving some burnt bits for flavour. Chop.

  5. Heat the oil in a pan and fry the onions until soft and sweet. Add the aubergine and tomatoes, then season with the salt, black pepper and cayenne. Cook until the tomatoes soften.

  6. Finely chop the coriander and sprinkle over the top of the dish to serve.

You could pep this up a little in terms of flavour with any spices you fancy - try ginger, turmeric, garlic or fresh chilli. This recipe serves four as a side dish.

Author: Laura Young

Back to the Indian Curry Recipe home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)


Published: November 29, 2011
Privacy Policy
Published by Starsol