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A top shot of a large bowl of creamy Sri Lankan Eggplant Curry with cilantro and turmeric and coconut milk
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5 from 23 votes

Sri Lankan Eggplant Curry

This Eggplant Curry made in the Sri Lankan style is easy enough to put together with just a handful of ingredients, but it packs more flavor than you might imagine. Serve with hot rice or roti for a delicious weeknight or weekend meal. Soy-free, nut-free and gluten-free recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Eggplant curry
Servings: 6 servings
Calories: 130kcal



  • Powder the mustard, coriander, cumin and fennel powders in a spice grinder or blender. Set aside.
  • Slather the eggplant slices with salt, pepper and ½ teaspoon oil, and place on a baking sheet. Place the baking sheet under the broiler and cook for four minutes until the slices are reddish-brown on top. Flip over and cook the other side for another 2-3 minutes.
  • You can also do this in the air fryer: place the eggplant slices in the air fryer basket and cook for 8-10 minutes at 375 degrees or until browned outside and cooked. Toss the eggplant slices once during cooking to make sure they brown evenly.
  • Cut each eggplant slice into half. Then add the turmeric, lemon juice, cayenne or paprika and the powdered spices. Mix well.
  • Heat the remaining oil in a saucepan.
  • Add the onion and fry until lightly brown. Add the curry leaves and stir for a couple of minutes.
  • Add the eggplant and half the coconut milk. Bring to a boil, lower the heat to a simmer, cover and let it cook five minutes.
  • Add the remaining coconut milk and warm through without letting the curry come to a boil. Add more salt as needed.
  • Turn off the heat. Garnish with coriander leaves.


Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Potassium: 304mg | Fiber: 3g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg