Fiery Baby Aubergine Curry

I was so excited to received these baby aubergines in my InCampagna box last week. I have never come across them when shopping for fruit or veg before and being the aubergine fan that I am, I was desperate to try them out straight away! I Immediately thought a curry could be nice, so that’s exactly what I made.

This dish is bursting with flavour and very straightforward to make, a total Win-Win if you ask me. As the name implies, it is a spicy curry so if you can’t handle the heat feel free to tone it down a notch by using less chillies and or do away with the chilli powder altogether – your call!

Whichever way you decide to make it, let us know if you do – you know we’d love to hear all about it (#fitmaltamums)

Fiery Baby Aubergine Curry

Print Recipe
Serves: 4 Cooking Time: 50 MINS


  • 15 baby aubergines (left whole plus stalk)
  • Olive oil (for cooking)
  • 1 large onion
  • 500g organic tomato passata
  • 3 cloves garlic (minced)
  • Fresh ginger (about 2 tsp)
  • 4 small red chillies
  • 1 tsp coriander (ground)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 400g tin chickpeas
  • Fresh coriander
  • A mix of Wholegrain Basmati and Quinoa (2 cups)



Gently heat olive oil in a dutch oven and add the fresh ginger, onions, garlic and sliced chillies to soften


Add the tomato passata, all the remaining spices and the aubergines and cook until aubergines start to tenderize


In the meantime, cook the wholegrain basmati and quinoa according to package instructions


Add some water, some of the fresh coriander and the drained and rinsed chickpeas to the curry and let this simmer for a few more mins.


When done add the remaining fresh coriander and serve with the rice and quinoa.

To find out more about InCampagna Malta, you can follow them on Facebook at In Campagna Malta or on Instagram at @incampagnamalta or place orders via their website.

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