Recipes & Health Articles Recipes

Roasted eggplant Thai green curry

Wednesday, 8 November 2023 / Topics:

Ingredients: (Serves 4)

2 large eggplants, trimmed and cut into thick rounds

2 tablespoons olive oil, plus 2 tablespoons extra

1 tablespoon ground coriander

Pinch of salt

400mL tin reduced-fat coconut milk

250mL reduced-salt vegetable stock

1 tablespoon reduced-salt soy sauce

2 teaspoons brown sugar

300g firm tofu, cut into cubes

1 bunch of bok choy, quartered

1 lime, cut into wedges

2 cups steamed basmati rice, to serve

For the green curry paste:

½ bunch of coriander, use stems and roots (reserve leaves for garnish)

2 lemongrass stems (pale part), chopped

4 long green chillies, seeds removed, chopped

4 garlic cloves, chopped

thumb-sized piece of piece ginger, chopped

2 shallots, chopped

1 teaspoon ground cumin


  • Preheat oven to 200°C (fan-forced). Toss eggplant with two tablespoons oil, ground coriander and a pinch salt until evenly coated. Arrange on a lined baking tray and roast, turning halfway through cooking, for 15- 20 minutes or until tender and golden brown.   
  • To prepare green curry paste, combine all ingredients in a small food processor and blitz until smooth. Heat remaining two tablespoons oil in a large frypan over medium heat. Cook curry paste for 2-3 minutes or until fragrant. Stir through coconut milk, vegetable stock, soy sauce and brown sugar and bring to the boil. Add tofu and bok choy and cook for 2-3 minutes or until sauce is slightly thickened and reduced.
  • Divide rice and roasted eggplant between serving bowls, before spooning over curry. Garnish with coriander leaves and serve with lime wedges.


Download Recipe Here