Korma Baked Eggplant

Korma, or qorma (means 'to braise', or pan-sear) is a luxurious Indian curry, either meat, fish or vegetables, known for its harmonious blend of spices and a delicate, creamier, richer sauce that is made with ingredients such as cream, yoghurt, and/or nuts (cashews and almonds), while regular curry usually has a thinner sauce made with tomatoes, onions, and spices.
This eggplant korma recipe is made with classic Indian spices and ingredients, with eggplants baked instead of braised, with a homemade korma paste and coconut cream. It’s creamy, nutty and so flavourful. If you prefer milder curries, then this is the right one and perfect for kids too.

Korma Paste	Eggplant
2 tsp Cumin seeds (or 1¾ tsp cumin powder) 2 tbsp Coriander seeds (or 1 tbsp coriander powder) ½ tsp Turmeric powder 2 tbsp Garam masala 1 tsp Red chilli pepper flakes 1 tbsp Olive oil 3 Garlic cloves, peeled and chopped 2 inch Fresh ginger root, peeled and chopped 1 tbsp Tomato paste 2 tbsp Desiccated coconut 2 tbsp Cashew nuts, soaked for 10 minutes 2 tbsp Cilantro leaves, chopped	2 Large eggplants, halved lengthways Sea salt 150 g Korma curry paste 400 ml / 1 can Coconut cream Sea salt and black pepper 2 tbsp Toasted almond flakes, to serve Mint leaves, to serve Thinly sliced red chilli, to serve (optional)

Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
Transfer to a food processor. Add turmeric powder, garam masala, chilli pepper, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, olive oil and cilantro leaves. Grind to a smooth paste.
Preheat oven to 180C/350F. Half the eggplants and use a small sharp knife to score the cut sides of the eggplant in a diamond pattern (don’t cut all the way through). Sprinkle the cut sides with some sea salt and set aside for 30-60 minutes to release water. Blot the eggplant halves dry with paper towels. Place them, cut-sides up, on a baking tray.
Place the curry paste and coconut cream in a bowl and stir until well combined. Season. Spread half of the curry paste mixture over eggplant halves.
Bake eggplants, basting occasionally with any pan juice, for 45-50 minutes or until tender and golden.
Arrange on a serving plate. Sprinkle with toasted almond flakes, mint leaves and chilli rings, if using. Serve with the remaining curry paste mixture.

29 comments:

Tom 14/4/25 13:19: ...In summer, we get more egg plant than we can eat, this will be one to try. Thanks, Angie.
DEZMOND 14/4/25 13:31: It literally has all the spices I cannot stand LOL I would probably go hungry in India. I do love that they use lots of mungo dal but they go over the top with the seasonings. You did a very lovely styling of the photos.
eileeninmd 14/4/25 14:31: Thanks Angie, another delicious recipe. I do love eggplants.
Wishing you a great day and a happy new week!
Lola Martínez 14/4/25 14:50: El curry y la crema de coco hacen un buen tandem, con lo que me gustan las berenjenas, seguro que está receta me encantaría.
Carol @Comfort Spring Station 14/4/25 14:56: I'm fond of eggplant and this looks great!
Ananka 14/4/25 15:02: Looks great. I do love aubergines :-D
Anonymous 14/4/25 15:16: Yummy -Christine cmlk79.blogspot.com
Benita James 14/4/25 15:45: Haven't heard of baked egg plant. This looks delicious. Happy New Week.
Jean | DelightfulRepast.com 14/4/25 15:59: Oh, Angie, this is so beautiful. Just looking over the ingredients, I can smell and taste it already!
Anonymous 14/4/25 16:57: What a gorgeous combination of flavors and ingredients — as I have mentioned, we LOVE eggplant so this will be something I’ll make this summer when eggplant is in the markets. David C&L
speedy70 14/4/25 17:54: Ottime così farcite, complimenti!!!
Pam 14/4/25 18:19: Wow! What at tasty & flavorful way to make eggplant.
MELODY JACOB 14/4/25 20:15: This eggplant korma sounds absolutely divine—creamy, aromatic, and full of soul. Love how the baked method keeps it wholesome while the coconut and spice blend adds depth. A perfect dish for gentle palates that still crave rich, layered flavour.
Ben | Havocinthekitchen 14/4/25 21:50: Another great use of eggplant - they look phenomenal!
Bill 14/4/25 21:51: Love eggplant so I'll have to try this recipe. Thanks, Angie.
Anonymous 14/4/25 21:59: So delicious.
www.rsrue.blogspot.com
Cooking Julia 14/4/25 23:53: I love the many ways you cook eggplants!
roentare 14/4/25 23:58: So many ways to cook eggplants!
Brian's Home Blog 15/4/25 00:24: Love eggplant and that looks so good!
J.P. Alexander 15/4/25 00:56: Se ve muy rico. Gracias por la receta. Te mando un beso.
Jeff the Chef 15/4/25 02:13: Everything you make is so enticing, and this eggplant is no exception!
Lucimar da Silva Moreira 15/4/25 02:49: Berinjela é tudo de bom que delicia Angies bjs.
Eha Carr 15/4/25 03:23: Love eggplant. Have cooked korma dishes forever. Yours looks absolutely super and just has to be tried and passed on - thanks!
Anonymous 15/4/25 05:48: I just love the way you have cooked the eggplants!
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 15/4/25 07:27: Looks very nice and pretty, Angie.
David M. Gascoigne, 15/4/25 12:44: I think we are going to have to name you The Eggplant Queen. I am sure that no one will disagree!
Ivy's Closet 15/4/25 13:18: Oh so lovely!
Raymund | angsarap.net 17/4/25 01:56: I just need to decide: naan or basmati rice for scooping?
Izaa 17/4/25 09:04: yummy

The first and most important point to remember is that eating should be a pleasure--do not eat purely for health, you won't live much longer, but it will feel like an eternity. ~Mark Porter