Cold eggplant curry

Yummy Cold eggplant curry Recipe

Mix things up and surprise the family with this delicious, cold eggplant curry created by Faiza Rehman, MasterChef Australia Series 5 contestant.
Cold eggplant curry
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 4 person.


  • 1 medium eggplant

  • 1/3 cup (80ml) extra virgin olive oil

  • 1 1/2 cups (420g) Chobani Plain Non-fat Greek Yogurt, lightly whipped

  • 4 cloves garlic, finely chopped

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon finely minced red chilli

  • 1 teaspoon cumin

  • 2 tablespoons torn mint leaves

  • Steamed basmati rice, to serve


  • Step 1

    Cut eggplant in half lengthways and cut into 1cm-thick slices. Place the eggplant, in a single layer, on a large plate lined with paper towel and sprinkle with salt to draw out excess water. Set aside for 15 mins.

  • Step 2

    Pat the eggplant dry with paper towel. Heat half the oil in a large frying pan over medium heat. Cook eggplant, in batches, for 1 min each side or until golden brown and tender. Transfer to a plate lined with paper towel.

  • Step 3

    Place yoghurt in a large bowl. Add 1/4 cup (60ml) water and stir to combine. Add the eggplant and toss to combine.

  • Step 4

    Heat remaining oil in a small frying pan over medium heat. Add garlic and cook for 30 seconds or until fragrant. Add turmeric, chilli and cumin and cook, stirring, for 1 min or until fragrant. Pour the hot oil mixture over the yoghurt mixture and gently stir to combine. Top with the mint and serve with steamed basmati rice.

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