A bowl of Roasted eggplant curry with coconut sambol

Roasted eggplant curry with coconut sambol


Eggplant curry

  • 3 cups sliced eggplant, cut into 1-inch strips
  • 1 small onion, sliced
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 lime
  • 1 tbsp olive oil
  • pinch of sea salt
  • ground pepper, to taste
  • 1/4 cup chopped fresh curry leaves (optional)

Coconut red lentils

  • 1 tbsp olive oil
  • 1 tbsp grated ginger
  • 2 cloves minced garlic
  • 1 cup split red lentils
  • 3 cups water or vegetable stock
  • 1/2 cup light coconut milk
  • pinch of sea salt
  • ground pepper, to taste

Coconut parsley sambol

  • 1 cup fresh grated coconut (or dried, unsweetened coconut)
  • 1 cup finely chopped parsley
  • 1/4 cup finely chopped red onion
  • 1 tbsp finely minced chili pepper (optional)
  • 1 tbsp Maldive fish or fish sauce (optional)
  • 2 tbsp lime juice
  • pinch of sea salt  
  • ground pepper, to taste


Eggplant curry
  • Preheat the oven to 375°F (190°C).
  • Tear off a large piece of parchment paper. Run it under water and squeeze the paper into a ball to remove extra water. Unravel the paper and lay it flat on a baking tray.
  • In the middle of the paper, toss the eggplant and onion with the turmeric, cumin, olive oil, salt and pepper.
  • Add juice from half of the lime, and add the curry leaves, if desired.
  • Fold the ends of the paper together, and roll to seal it tight, tucking the ends under.
  • Place it into the oven to bake for 20 minutes.
  • Carefully unwrap the parchment paper after 20 minutes.
  • Squeeze the rest of the lime juice on top and put it back in the oven for another 20 minutes, uncovered.
  • Put the olive oil into a medium pot over medium heat.
  • Add the ginger and garlic and cook for 1 minute.
  • Stir in the lentils and add the water or stock. Cover and cook until soft, for about 15 minutes.
  • Remove the lid, add the coconut milk, salt and pepper. Stir through and remove from the heat.
Coconut sambol
  • Combine all the ingredients together in a bowl and mix well.
  • Place the eggplant mixture on top of the cooked lentils and serve with the sambol.

Makes 4 servings

Nutrition facts

Per serving

  • Calories: 320
  • Fat: 12 grams
  • Carbohydrates: 41 grams
  • Fibre: 8 grams
  • Protein: 14 grams