Sri Lankan Eggplant Curry

5 from 31 votes

This creamy Eggplant Curry is flavored with a simple spice mix and has a creamy coconut sauce. It's easy and so delicious!

Prep Time15

Cook Time20

Total Time35

Course: Curry

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 130kcal

1 large eggplant (use Italian or globe eggplant, or 8 small Indian round eggplants, or 3-4 Japanese eggplants. Cut the eggplant into 2-inch slices)
Salt and ground black pepper to taste
1 tablespoon avocado oil or any neutral oil
1 onion (thinly sliced)
1 sprig curry leaves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 teaspoon mustard seeds
1 teaspoon cayenne (or paprika)
½ teaspoon turmeric
1 cup coconut milk
Juice of ½ lime or lemon
2 teaspoon chopped coriander leaves

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.
Place the eggplant slices in a bowl, then add the turmeric, lemon juice, cayenne or paprika and 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 the eggplant curry with coriander leaves.