Slow-Roasted Butter Eggplant Curry: A Culinary Delight

There’s something magical about the way aubergines, also known as eggplants, transform when slow-roasted to buttery perfection. In this exquisite recipe, we take these humble vegetables and turn them into a rich, aromatic curry that will tantalize your taste buds and warm your soul.


– 2 large eggplants
– 3 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Fresh cilantro leaves for garnish



  • Preheat your oven to 375°F (190°C).
  • 2Wash the eggplants and poke them all over with a fork. This will help them cook evenly and absorb the flavors.
  • Place the eggplants directly on the oven rack and roast for about 45 minutes or until they are completely soft and the skin is charred.
  • Remove the eggplants from the oven and allow them to cool slightly. Then, peel off the charred skin and chop the roasted flesh.
    Set aside.
  • In a large skillet, melt the butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
  • Add the chopped onions, garlic, and grated ginger. Sauté until the onions turn translucent and aromatic.
  • Stir in the chopped tomatoes and cook until they become soft and blend into a sauce.
  • Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a couple of minutes until the spices release their fragrances.
  • Now, add the roasted eggplant flesh to the skillet. Mix everything together and let it simmer for about 10-15 minutes. This allows the flavors to meld beautifully.
  • Taste and adjust the seasoning if needed. If you prefer a smoother consistency, you can use an immersion blender to puree the curry.
  • Once your slow-roasted butter eggplant curry has reached your desired consistency, garnish it with fresh cilantro leaves.

Serve your Slow-Roasted Butter Eggplant Curry hot with steamed rice or naan bread. This dish is a true celebration of flavors and is sure to become a favorite in your culinary repertoire. Enjoy!

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