Eggplant Curry with Turmeric Rice

We are deepening our cooking color palette today with aubergine. Auber-what-you-say? Aubergine, the color of eggplant, is a deep, dark reddish-purple color with subtle hints of yellow. In many countries, royalty is represented by a similar deep purple, while in India, red and ochre symbolize wealth. Today’s layered curry includes all of those festive colors and is delicious enough for a royal feast.

Did you know that there are more than eight varieties of eggplant, from aubergine to yellow and white, and in differing shapes and sizes? Today we are using Indian (aka baby) eggplant along with flavors that are inspired by the vibrant and colorful continent. This is a light and elegant dinner that comes together in about 45 minutes, assuming you prepped the spice paste the night before.

Be sure to stock up ahead of time on delicious condiments like Le Bon Magot Tomato and Sultana Chutney and Patak’s Eggplant Pickle Relish. Both of those condiments complement this spicy curry. If you’re feeling heated, try cooling down with a mango sorbet for dessert.

Eggplant Curry with Turmeric Rice

Preheat the oven to 400˚

Make the spice paste – Blend all the ingredients in a high-speed blender. Taste and adjust salt, if desired.

Blend the spice paste with the vegetables and mustard seeds in a large bowl, tossing well. Place on a rimmed sheet pan lined with parchment and bake in preheated oven for 30 minutes. Rotate the pan halfway through baking time. 

Make the rice –  Wash the basmati rice and place it in a 3 qt saucepan. Add the water, turmeric, and salt. Cover and bring to a boil then reduce the heat to a simmer and cook for 14 minutes or until the water has evaporated. Fluff the rice with a fork.

Serve in a shallow bowl with turmeric rice, eggplant pickle tomato chutney. Garnish with cilantro. Serve with warm naan.

serves 4-6


  • a 1” piece of ginger, grated
  • 3 garlic cloves, minced
  • ¼ cup chopped tomatoes
  • 1 tsp Urfa chilies
  • 1 tsp smoked salt
  • 1 tsp garam masala
  • 2 tbsp grapeseed oil
  • 2 tbsp vegetable broth
  • 1 tbsp American oak extract, optional
  • 1 tbsp tomato paste
  • the juice of half a lemon


  • 10 small Indian eggplant, about 2” long, cut in 4 wedges
  • 6-8 baby blue potatoes, cut into 4 wedges
  • 1 cup shallots, coarsely chopped
  • 1 tsp black mustard seeds


  • 1½ cups basmati rice
  • 2 cups of water
  • 1 tsp salt
  • ½ tsp turmeric


  • 1 jar Patak’s Brinjal Eggplant Pickle
  • 1 jar Le Bon Magot tomato and white sultana chutney
  • 2 tbsp chopped fresh cilantro
  • freshly baked naan