curried eggplant bake

This super healthy curried eggplant bake is packed full of delicious flavours and will leave your kitchen smelling amazing. We couldn’t wait to dig into this dish as it was cooking! We slow cooked eggplant, snow peas and fresh carrots in a savoury coconut broth. By cooking the veggies in the coconut sauce we were able to infuse so much flavour into each bite! You could definitely customize the vegetables in the recipe depending on what you have to use up! We absolutely love different kinds of curries, check out our other curry recipes here!

Served over warm and fluffy basmati rice, this dish is sure to impress. Cooking with healthy, whole foods is something that makes us very happy. With flavours like this, you won’t even realize how healthy it is because it tastes so indulgent. This recipe also saves great for leftovers. I took some to work the next day and it was just as delicious the second time around. If you’re looking to add a bit of texture, toast some naan bread and use as a scoop to enjoy each flavourful bite! We hope you love this curried eggplant bake as much as we did and share it with friends and family.


Recipe by plantbasedrelationshipCourse: DinnerCuisine: Vegan/IndianDifficulty: Easy


Prep time


Cooking time




  • For the sauce:
  • 1 can full fat coconut milk

  • 3 cloves garlic

  • 1 tsp grated ginger

  • 1 tsp red curry paste

  • 1 tsp mango chutney

  • 1 tbsp peanut butter

  • 1/8 tsp salt

  • 1/8 tsp cumin

  • 1/8 tsp garam masala

  • For the rest:
  • 1 medium eggplant

  • 2 medium carrots

  • 1 cup snow peas

  • 1 shallot

  • 1 cup basmati rice

  • 2-3 tbsp cooking oil

  • 1 tbsp chopped peanuts

  • 1/2 tbsp fresh cilantro leaves


  • Prep: Slice eggplant and carrots into 2 inch pieces. Dice your shallot. Heat a large skillet on medium heat and add 2 tbsp of cooking oil.
  • Once oil is hot, add your eggplant, carrots and shallot to the pan. Sauté for 5 minutes or until your eggplant begins to soften. Add all of your sauce ingredients to a high powered blender and blitz until completely smooth. Preheat your oven to 350 degrees.
  • Add your snow peas and sauce into the pan and bring up to a simmer. Place your oven safe pan directly in the oven or if you have an oven safe casserole dish transfer curried eggplant bake into that and bake for 30 minutes at 350 degrees.
  • Pour basmati rice into a small pot and add 1 ½ cups of water. Heat on high until boiling, then cover and set heat to low. Give it a stir every couple minutes so the bottom doesn’t stick.
  • Once rice is cooked, remove your eggplant bake from the oven. Scoop some rice into a bowl and top with a generous scoop of your eggplant bake. Top with some of your chopped peanuts and cilantro leaves. Enjoy.

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