• Cooking Time: 30 minutes
  • Servings: 2
  • Preparation Time: 5 minutes


This is an incredibly creamy, flavorful, and healthy dish! Serve it over rice or with pita as a meal, or serve alone in small ramekins as an appetizer.

Adapted from How to Cook Everything Vegetarian, page 296


  • 1 lb. eggplant (about 2 small eggplants, white, Japanese, whatever!)
  • salt
  • Scant 1/4 cup olive oil
  • 1 clove minced garlic
  • Heaping teaspoon curry paste (I used Pataks Biryani Curry)
  • 1/2 cup coconut milk
  • Cilantro


  • If your eggplant is nice and firm, you don't need to peel it, otherwise go for it! Cut eggplant into 1/2 inch cubes and toss with salt.
  • Heat olive oil in a large, deep skillet.
  • Add garlic and curry paste and cook until fragrant, about a minute.
  • Add eggplant and cook over medium heat, stirring frequently, about 5 minutes, until eggplant begins to release some of the absorbed oil.
  • Continue to cook until tender, about 10-15 minutes. (As Mark notes, this time may vary depending on your eggplant, so keep an eye on it.)
  • Stir in coconut milk and cook another 10 minutes until eggplant is very soft. Adjust seasoning if needed. Serve over rice or with pita, garnished with chopped cilantro.

Author Credit: Mark Bittman

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