Lime and Roasted Aubergine Curry Recipe

Lime and Roasted Aubergine Curry Recipe

My mama makes a mean aubergine curry. This isn’t her recipe, its my own version, but it is divine (If I do say so myself).

I’m going to be honest: for some reason this dish took more attempts than normal to develop. Like way more. I wanted it just right and it kept coming out not-quite. I finally nailed it (I think!) so make sure to give this one a try. I know I keep saying it, but honestly it is beautiful!Lime and Roasted Aubergine Curry Recipe

I love to cook with aubergine – I love how roasted aubergines just melt in the mouth. If you love aubergines, try my Vegetarian Aubergine + Goat’s Cheese Moussaka and if you love a good curry, try my Winter Squash + Kale Curry.Lime and Roasted Aubergine Curry Recipe

This aubergine curry is great as a midweek dinner with rice, and is even delicious cold as a packed lunch the next day. It does take a little time, but it is definitely worth it, with creamy roasted aubergine soaking up the spices and almost falling out of its skin, and limes giving the curry an unexpected tang.Lime and Roasted Aubergine Curry Recipe

Making this aubergine curry another day? Pin it so you don’t forget!

The Roasted Aubergine Curry Recipe:

Lime and Roasted Aubergine Curry Recipe
Serves 4
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  1. 2 Aubergines
  2. Drizzle of Olive Oil (approx. 2 tbsp.)
  3. Approx. 2in piece Fresh Ginger
  4. 6 Cloves Garlic
  5. 1 Red Chilli
  6. 1 tbsp. Coconut Oil
  7. 1 tsp. Cumin seed
  8. 1 tsp. ground corriander
  9. 0.5 tsp. ground Cumin
  10. 1 tsp. Fennel Seed
  11. 0.5 tsp. Mustard Seed
  12. 1 tsp. Turmeric Powder
  13. 1 lg. White Onion
  14. 1 Green Pepper
  15. 1 400g Tin Tomatoes
  16. 1 Lime
  1. Preheat the oven to 180°c, then cut the aubergines in half lengthways, score the skins with a sharp knife and put them on a baking tray. Drizzle with olive oil, and bake in the oven for 30 minutes, turning halfway through.
  2. Finely chop the garlic, chilli and ginger, and set to one side. Roughly chop the onions and pepper, and cut the lime into quarters, and leave to one side too.
  3. Heat the coconut oil in a low cast iron casserole dish, and then add the ginger, garlic and chilli. Add in the dried spices and toast together in the pan for a few minutes.
  4. Once the spices are popping, add the chopped onion and green pepper.
  5. Cook for 20 to 25 minutes or so, until the peppers and onions are cooked through (you may need to add a drop of water), then add the roasted aubergines and lime, stir gently to coat the aubergines, and cook for a further few minutes.
  6. Mix the tomatoes with 200 ml. hot water and gently pour into the pan. Simmer until the sauce has thickened, around 20 minutes. You can cook some rice in the meantime, to serve.

Making this aubergine curry another day? Pin it so you don’t forget!

Lime and Roasted Aubergine Curry Recipe


10 Comment

  1. Mandy says: Reply

    Oh this looks gorgeous! I love aubergines too – they’re one of my favourite vegetables. Thanks for linking up with #CookBlogShare

    1. Thanks Mandy! Aubergines are just the best 🙂 Let me know if you try the recipe!

  2. Oooh yum! I am always looking for new ways to use aubergine and this sounds delicious. Thank you for sharing with #CookBlogShare x

    1. Hi Kirsty, Thanks! Yeah, I could just put aubergines in anything, love them! Let me know how you get on if you try the recipe 🙂

  3. I’m always intimidated by recipes that ask your own spice blend. But this looks really, really good. I think aubergine gets an undeserved bad rap sometimes–it’s one of my roommate’s favorite foods!

    1. Aubergine is beautiful, your roommate has great taste 😉 its dead simple with the spices too. Let me know how you get on if you try it out!

  4. This recipe is wonderful, my idea of the perfect curry! I love roasted aubergine and it just sounds so delicious with all these aromatic spices, and I love the idea of using coconut oil as opposed to olive or vegetable – makes the dish even more flavourful:)

    1. Thanks Monica – roasted Aubergine is awesome, isn’t it! The coconut oil definitely adds a depth of flavour to the dish too – let me know how it goes if you try it!

  5. This looks so delicious! I’ve never had an aubergine (or we call it eggplant) curry before. I’m going to have to put this on my list of recipes to try soon.

    Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

    1. Thanks Mary Ellen! Aubergine/eggplant in a curry is the best 🙂 Be sure to let me know how you get on with it, if you do give it a try!

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