Enter your email address:

Delivered by FeedBurner

Sign up now to get the free monthly newsletter & new posts directly in your inbox

(Your email will never, ever

be shared, I promise!)

Oven-Roasted Eggplant & Basil Curry


Here’s another easy everyday meal that takes very little active time yet come out tasting gourmet. Instead of standing over the stove, just let the oven do the work. It’s a healthy and hearty meal that’s especially satisfying on a cold day. Plus it’s totally vegan, although I doubt anyone will notice that anything is ‘missing'.


As always, this recipe is very flexible. Try adding chickpeas during the last 15 minutes. Fresh tomato also adds a nice twist. Instead of basil, you could go with fresh cilantro. Try green curry paste in place of the golden curry spice mix. (Careful though, it’s easy to make really hot!) Cauliflower is also good here, in place of the eggplant.


I use  lemon juice whenever I roast eggplant to keep it moist and tender without having to use a ton of oil. In addition to the ease of using the oven, roasting vegetables adds a depth of flavor that you just can't get on the stovetop.


As you’ll discover, all of the liquids called for in this recipe will get absorbed by the eggplant. That’s part of what makes it so tasty. I also make my own very light coconut milk broth with just half a cup full fat coconut milk to two cups water. It adds a nice creaminess without going crazy on the fat content.


I think this thick curry goes especially well with my Whole Food Chickpea Wraps. It’s also a no-brainer with brown rice or quinoa.







Recipe for Oven-Roasted Curried Eggplant with Basil



Only about 15 minutes of active time. The oven does the rest.




6 medium eggplants- cubed

2 cloves garlic- minced or thinly sliced

1 medium onion- diced

Juice of 1 large lemon

1/4 cup olive oil +/-

1 teaspoon salt


Spice mix:

2 tablespoons curry powder (your choice, I like a mild golden curry)

1 heaping teaspoon ground cumin

1 heaping teaspoon turmeric

1 heaping teaspoon ground ginger (or a scant tablespoon fresh, minced)

1 heaping teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon black pepper


1/2 cup whole coconut milk

2 cups water


3/4-1 cup chopped fresh basil - loosely packed (I used purple here)





Heat oven to 350F (175C).


Place the prepared eggplant, garlic and onion in a large flat baking pan, the biggest you have. Toss with the lemon juice, olive oil, and salt until everything is lightly coated.


Bake 30 minutes, stirring at least once halfway through.


Mix the spices together.  Blend the half cup coconut milk with the water. Wash and spin (or pat dry) the basil and roughly chop.


When the eggplant is getting close to tender (after about 30 minutes of roasting in the oven), sprinkle the spice mix evenly over the top, then pour the coconut milk and water over everything.


Bake another 10 minutes.


Stir well and bake a final 5 minutes.


Remove from the oven and mix in the fresh basil.


Serve with chickpea wraps, rice, quinoa, or straight up. This dish also makes great leftovers, even cold and straight out of the fridge. So be sure to make a big batch while you are at it.





Ask me anything or leave a comment here.