Tender baby aubergines are served in a rich lentil and chickpea curry sauce, topped with a spoonful of refreshing yogurt. It is served with wild and basmati rice, which gives a nice contrast of flavours and textures.

Baked Baby Aubergine with Spicy Lentil and Chickpea Curry
(© the Vegetarian Society)
Baked Baby Aubergine with Spicy Lentil and Chickpea Curry
Print Recipe
Nutrition Facts
Baked baby aubergine with spicy lentil and chickpea curry
Amount Per Serving
Calories 546 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 624mg27%
Potassium 1138mg33%
Carbohydrates 105g35%
Fiber 17g71%
Sugar 14g16%
Protein 18g36%
Vitamin A 939IU19%
Vitamin C 29mg35%
Calcium 153mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Baked baby aubergine with spicy lentil and chickpea curry

Tender aubergines in a rich curry sauce
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 546kcal


  • Large saucepan
  • Baking tray
  • Blender


For the baby aubergines:

  • 600 g baby aubergines
  • 1 tsp medium curry powder
  • 2 tsp olive oil

For the curry sauce:

  • 2 tsp olive oil
  • 1 large onion finely chopped
  • 2 tsp curry powder
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp tomato purée
  • 3 dried curry leaves toasted
  • 400 g tinned chopped tomatoes
  • 450 ml vegetable stock, made with 1 low-sodium vegetable stock cube
  • 100 g dried red lentils
  • 100 g frozen peas defrosted

To serve:

  • 320 g white and wild basmati rice, dry weight
  • 15 g fresh coriander leaves
  • 100 g vegan yoghurt


  • Preheat the oven to 220°C/Gas mark 7.
  • To make the curry: In a large saucepan, heat 2 tsp oil and gently fry the onion for 5 minutes, until softened and golden. Sprinkle over the curry powder, turmeric, cumin, garlic, ginger and tomato puree. Fry for a minute. Scatter over the curry leaves, then pour in the chopped tomatoes and stock.
  • Stir in the lentils, then cover the pan and simmer gently for 25 minutes. Remove the pan from the heat then process with a hand blender until it forms a smooth curry sauce.
  • Add the chickpeas and peas to the curry sauce. Simmer with the lid off for 2-3 minutes, until piping hot.
  • To prepare the baby aubergines: Trim the baby aubergines, then cut them in half lengthways. Place them face up on a baking tray. Mix the curry powder with the oil and brush over it the aubergines. Roast in the oven for 15-20 minutes or until the aubergines are tender.
  • To cook the rice: Bring a large pan of water to the boil.Add the rice, cover and simmer for 20-25 minutes. Drain, then return the rice to the pan and fluff-up with a fork.
  • To finish the curry: Take the pan off the heat and gently stir in the roasted baby aubergines.
  • Serve the rice in bowls with the curry alongside, garnished with coriander leaves and a spoonful of yogurt.


Calories: 546kcal | Carbohydrates: 105g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 624mg | Potassium: 1138mg | Fiber: 17g | Sugar: 14g | Vitamin A: 939IU | Vitamin C: 29mg | Calcium: 153mg | Iron: 6mg

Recipe courtesy of the Vegetarian Society


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