Flavor Explosion-Roasted Aubergine & Tomato Curry Delight

Prepare to be transported to a world of vibrant and bold flavors with our Roasted Aubergine & Tomato Curry Recipe. This dish is a celebration of the smoky goodness of roasted aubergines combined with the luscious sweetness of ripe tomatoes, all infused with an aromatic curry blend. Whether you’re a curry connoisseur or a culinary explorer, this recipe promises an explosion of tastes that will awaken your taste buds. Join us in the kitchen as we roast aubergines to perfection and marry them with juicy tomatoes, creating a curry that’s not only bursting with flavor but also a visual and aromatic delight. Get ready to savor the richness of this curry, where every spoonful is a journey through layers of complexity and satisfaction. Elevate your dining experience with the unique and irresistible combination of roasted aubergines and tomatoes in this delectable curry masterpiece.

Food Region

While curry has its roots in various global cuisines, this particular recipe infuses the flavors of roasted aubergines and tomatoes into a rich and aromatic sauce, creating a culinary fusion that knows no geographical boundaries.

Food History

Curry, in its many forms, has a storied history that spans continents and cultures. The inclusion of roasted aubergines and tomatoes in this recipe adds a contemporary twist to this beloved dish.


  • 2 large aubergines (eggplants), cubed
  • 4 ripe tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can of coconut milk
  • 2 tablespoons of curry powder
  • 1 tablespoon of vegetable oil
  • 1 cup of vegetable broth
  • Fresh cilantro leaves for garnish
  • Salt and pepper, to taste

Cooking Instructions

  • Preheat your oven to 200°C (392°F). Place the cubed aubergines and diced tomatoes on a baking sheet. Drizzle with vegetable oil and season with salt and pepper. Roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized.
  • In a large skillet or pot, heat some vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant.
  • Stir in the curry powder and cook for a minute to release its flavors.
  • Add the roasted aubergines and tomatoes to the skillet, mixing well with the curry base.
  • Pour in the coconut milk and vegetable broth. Allow the mixture to simmer for about 15-20 minutes, allowing the flavors to meld.
  • Season with salt and pepper to taste.
  • Serve your Roasted Aubergine & Tomato Curry hot, garnished with fresh cilantro leaves.

Serving Process

This curry pairs wonderfully with fragrant basmati rice or warm naan bread, creating a delightful contrast to the creamy and spiced sauce.

Storing Process

Any leftover Roasted Aubergine & Tomato Curry can be stored in the refrigerator for a convenient and flavorful meal on another day.


Roasted Aubergine & Tomato Curry is a culinary masterpiece that marries the smokiness of roasted aubergines with the vibrant acidity of tomatoes, all in a luxurious curry sauce. It’s a dish that proves that simple ingredients can create a symphony of flavors. Whether you’re a curry aficionado or looking to savor something new, this recipe is a must-try.

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