This easy side of curry roasted eggplant will leave you licking your fingers and your plates. And if you don’t love eggplant? Well, it’ll turn you into a raving fan. Cooked thoroughly and correctly, eggplants are creamy and delicious, and they effortlessly take on the flavors of the ingredients you are cooking with. You can use them to make tasty foods like grilled eggplants, eggplant curry, vegan eggplant parmesan and vegan moussaka. Eggplants are also really, really good for you. That purple skin is due to anthocyanins–antioxidants that fight free radicals in your body. Eggplants are also packed with other nutrients, including vitamins, and are proven to be effective at fighting cancer, heart disease and lots of other bad stuff. Now, don’t you love them just a little bit more?
Why you’ll love this recipe
Delicious. Try serving it instead of fries with a veggie burger (like this hearty bean and oats burger) or a tofu steak (like these Irish whiskey tofu steaks) and watch it disappear. Easy. There’s no real skill needed for this recipe. So long as you know how to use a knife, you are golden. Five ingredients: Yep, that’s all. Eggplant, curry powder, rice flour, vegetable oil and cilantro. And salt, of course. You can also sprinkle on some ground black pepper if you like more heat. Versatile. You can tweak it to the spices you have and to your taste. I used my homemade curry powder, but if garam masala is what you have, carry on. Kid-friendly. You might never have imagined your picky eater actually eating eggplant, but this recipe is definitely kid-approved with flying colors.
How to make curry roasted eggplant
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