Classic Vegetarian Dish

Eggplant and Coconut Curry

with Basmati Rice
Average: 4.4 (12 votes)
(12 votes)
Eggplant and Coconut Curry

Eggplant and Coconut Curry - Simply delicious Mediterranean eggplant dish done in a Thai style

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Health Score:
7,6 / 10
40 min.
ready in 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Eggplants have a lot of positive things to offer, such as soluble fibers that help to lower the so-called bad cholesterol in the blood, bitter substances that have a relaxing and digestive effect, bioactive colourings that protect against free radicals, as well as vitamin B1 for our nervous system and vitamin B2 for beautiful skin, hair and nails.

Roasted in the grill pan without fat, the eggplant slices burn easily. So keep a close eye on them!

1 serving contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein5 g(5 %)
Fat10 g(9 %)
Carbohydrates45 g(30 %)
Sugar added1 g(4 %)
Roughage3.5 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0 mg(0 %)
Niacin3 mg(25 %)
Vitamin B₆0.3 mg(21 %)
Folate24 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8 mg(8 %)
Potassium281 mg(7 %)
Calcium34 mg(3 %)
Magnesium28 mg(9 %)
Iron2 mg(13 %)
Iodine2 μg(1 %)
Zinc1.2 mg(15 %)
Saturated fatty acids7.5 g
Uric acid66 mg
Cholesterol0 mg
Development of this recipe:


4 teaspoons Coriander
1 teaspoon Cumin
2 shallots
1 piece fresh ginger
3 garlic
2 green chile peppers
2 teaspoons Canola oil
½ teaspoon Turmeric
1 tablespoon Tamarind paste
1 ¾ cups Coconut milk (9% fat)
7 ounces Basmati rice
1 large Eggplant
4 sprigs Thai basil
1 Lime
How healthy are the main ingredients?
Basmati ricegingerCuminshallotgarlicTurmeric

Kitchen utensils

1 Pot, 1 Sieve, 1 Plate, 1 Mortar, 1 Tablespoon, 1 Teaspoon, 1 Non-stick pan, 1 Grill pan, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Casserole dish, 1 Citrus juicer, 1 Measuring cups, 1 Slotted spatula, 1 Ladle, 1 Wooden spoon, 1 Paper towel

Preparation steps

Eggplant and Coconut Curry preparation step 1

Fry coriander and cumin seeds in a frying pan then let cool slightly on a plate.

Eggplant and Coconut Curry preparation step 2

Coarsely crush coriander and cumin in a mortar.

Eggplant and Coconut Curry preparation step 3

Peel shallots and chop finely. Peel ginger and finely chop.

Eggplant and Coconut Curry preparation step 4

Peel garlic and finely chop. Halve chile peppers lengthwise, remove seeds and chop coarsely.

Eggplant and Coconut Curry preparation step 5

Heat 1 teaspoon oil in a non-stick pan and sauté shallots and garlic for about 3 minutes. Add chile peppers and ginger and cook briefly.

Eggplant and Coconut Curry preparation step 6

Bring turmeric, coriander, cumin, tamarind paste and coconut milk to a boil in a pot. Boil down the sauce over medium heat until it thickens and season with salt and pepper.

Eggplant and Coconut Curry preparation step 7

Rinse basmati rice in a sieve and cook in salted water according to package instructions.

Eggplant and Coconut Curry preparation step 8

Rinse eggplant, wipe dry and cut lengthwise into 1/4-inch thick slices.

Eggplant and Coconut Curry preparation step 9

Working in batches, grill eggplant slices on one side only in a grill pan until golden brown, 2-3 minutes. Salt eggplant lightly while grilling.

Eggplant and Coconut Curry preparation step 10

Coat baking dish with oil. Place eggplant slices with fried side down next to each other in baking dish. Spread sauce over eggplant slices and bake in a preheated oven broiler until golden brown, 6-8 minutes.

Eggplant and Coconut Curry preparation step 11

Rinse Thai basil, shake dry, pluck off leaves and chop coarsely. Cut lime in half and squeeze. Garnish eggplant curry with lime juice and Thai basil and serve with basmati rice.