This eggplant curry recipe (Pakistani) is a childhood favorite that comes together in 35 minutes. The ingredients are easy to source, require minimal chopping, and add tons of flavor. Prepping the eggplant with an air fryer makes this recipe healthier and reduces active cooking time.
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Eggplant curries are popular in Pakistani and Indian cuisine. In fact, many call them the oldest curry in the world because eggplants existed in the subcontinent (pre-partition India and Pakistan).
North India is known for its baingan bharta, while Southern India's bagara baingan curry is globally popular. Recipes like aloo baingan and this Pakistani eggplant curry recipe are comfort foods frequently found at South Asian dinner tables.
Some pairing options for this eggplant curry are basmati rice, aloo bhujia, moong masoor daal, and shami kabab.
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Why you'll love this recipe
- Easy-to-source ingredients - This recipe doesn't use complex spices or other ingredients. Your local supermarket will have everything you need.
- Suitable for people with dietary restrictions - This recipe is perfect for a vegan, vegetarian or gluten-free diet.
- Short cooking time - If you're familiar with Pakistani cooking, you'll realize that a curry ready in 35 minutes is a win.
- Many menu pairing options - This eggplant curry recipe pairs with so many things that it can be part of any menu. Try it with brown lentils as part of a vegetarian menu or as a side for some seekh kebab or hariyali (green) chicken tikka. The possibilities are limitless.
Ingredients notes
- Eggplant - The best eggplant for this recipe is an Indian eggplant, or if that isn't an option, a Chinese eggplant (pictured above). Both of these cook quickly and have thin skin and a silky texture.
- Garlic paste - I highly recommend a homemade garlic paste for this eggplant curry recipe. All it takes is a handful of peeled garlic cloves, a good garlic press, or a mortar and pestle.
- Tomatoes - If possible, Use Roma tomatoes. They are juicy and cook quickly, making them perfect for curries.
- Serrano - I like using these chilies for most of my traditional recipes, but you can use another variety based on your preference.
- Spices—This easy recipe only requires salt, red chili powder, turmeric, and amchur. All are available at supermarkets, so you should have no trouble sourcing them.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Add potatoes - Make this aloo baingan by adding aloo (potatoes). Add the aloo and par-cook them before adding the air-fried eggplants, and then finish the recipe as per the instructions.
- Bake the eggplant - Don't have an air fryer? Bake the eggplant at 400 degrees Fahrenheit in the oven for 30 minutes.
- Make it a one-pot recipe - Skip the air fryer or oven altogether. Saute the eggplants with the garlic, add the tomatoes and spices, and slow cook for 20-30 minutes on the stove.
- Add tamarind - Swap out the lime and use tamarind for this eggplant curry recipe instead. Soak 2 tablespoons of tamarind seeds in ¼ cup water to make tamarind water, or use 1 teaspoon of concentrate instead.
Step-by-step instructions
- First step - I'm using Chinese eggplants in this recipe, so chop off both ends, slice each eggplant into 1-inch slices, brush well with cooking oil, and bake in the air fryer at 350 degrees Fahrenheit for 20 minutes.
- Second step - While cooking the eggplants, chop the tomatoes and set them aside.
- Third step - Slice the serrano chilies into long strips, chop the cilantro, and cut the lime in half.
- Fourth step - Heat the cooking oil and saute the garlic paste long enough to bloom.
- Fifth step - Cook the eggplant as directed above and check on it after 10 minutes. At this point, you will probably need to re-baste it with oil and flip it so it browns evenly.
- Sixth step - Add the chopped tomatoes and spices (except amchur powder) to the bloomed garlic and saute until the tomatoes wilt and release water.
- Seventh step - Add the sir-fried eggplant and sliced green chilies to the above mixture, cover, and cook on low heat for 5 minutes.
- Eighth step - Uncover and turn the heat to high, stirring occasionally till you have a well-blended mixture. Turn the heat off, add the amchur and lime juice, stir, garnish with the cilantro, and serve.
Expert Tips
- Use the right eggplants - Use the recommended eggplants for best results. This Pakistani eggplant curry recipe tastes best with Indian or Chinese eggplants.
- Air fry or bake the eggplants - Eggplants absorb a lot of oil, and air frying or baking them helps achieve the perfect texture without using a lot of oil.
- Add something sour - Eggplants can be a bit bitter, and acidic ingredients like tomatoes, lime juice, tamarind, and amchur powder help neutralize this taste.
Recipe FAQS
I don't salt or soak my eggplant and have never had a problem with the taste or texture of my curries. Many experts believe that soaking the eggplant in ice-cold water helps keep the eggplant from absorbing too much oil, but since I'm air-frying them for this recipe, I don't feel the need to spend extra time doing this.
If you're using Indian or Chinese eggplants, you can leave the skin on. However, if the eggplant is large and has thick skin, I suggest removing it.
The curry can be stored in the fridge for up to 3 days and frozen for up to 3 months.
Other vegetarian recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Eggplant Curry Recipe (Pakistani)
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Ingredients
- 1 lb eggplant (see notes)
- ¼ cup cooking oil
- 4 roma tomatoes
- 1 teaspoon garlic paste
- 2 serrano chilies
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon amchur powder (see notes)
- ½ lime (see notes)
Instructions
- Preheat your air fryer at 350° for 5 minutes
- Slice the eggplant into large chunks (see notes)
- Rub a generous amount of olive oil on the eggplants (see notes)
- Air fry for 20 minutes, flipping them halfway through.
- While the eggplant is cooking, heat the cooking oil and saute the garlic in it for about 30 seconds
- Add the chillies and saute them for 10-15 seconds
- Slice the tomatoes and saute them just till they start wilting
- Add the salt, red chilies and turmeric and stir
- Add the air-fried eggplants, cover, and cook on the lowest setting of your stove for 5 minutes (see notes)
- After 5 minutes, remove the lid and turn the flame on high, stirring occasionally, till all the liquid is dried out. (see notes)
- Once the stove is off, add the lime juice and amchur powder. Stir to mix, garnish with chopped cilantro, and serve. (see notes)
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