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Burmese Aubergine Curry

Vegetarian curry with rice is a staple meal in Myanmar. Rachel had a wonderful time exploring Burmese cuisine earlier this spring, and this aubergine curry was a favourite.

Thai bitter aubergines are only slightly bitter and go well with the sweetness of the tomatoes in this curry. You can also make this dish with one large purple aubergine. Fried garlic and/or fried onion add an interesting crunchy dimension to the dish. You should be able to find containers of both in Thai shops.

If you're interested in far eastern cuisine, do look at our upcoming classes!

Burmese Aubergine Curry

Serves: 2-4

Dietary: Vegan, Gluten Free

Prep time: 30 minutes

Cook Time: 30 minutes


  • 3 tbsp peanut oil or sunflower oil
  • 8 small red Thai shallots, finely chopped
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 1 tsp chopped red chilli
  • ¼ tsp turmeric
  • 400g Thai small round aubergines, quartered
  • 500g tomatoes, chopped
  • pinch of salt


  • Deep fried garlic
  • Chopped coriander


  1. Fry the shallots in the oil until translucent, then add the garlic, ginger, chilli and turmeric and stir-fry.
  2. Add the aubergines and stir-fry until they turn darker in colour.
  3. Add the tomatoes, stir and simmer gently covered until the aubergines are cooked which will take about 15 minutes.
  4. Take the lid off and simmer to reduce the sauce down for a few minutes.
  5. Season to taste.
  6. Sprinkle with fried garlic and chopped coriander.

Food photography by superstar Rob Wicks of Eat Pictures.

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