Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 people

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A simple, yet delicious Indian eggplant recipe with Goan roots. This mildly spiced makes a great vegan lunch or dinner dish with rice. The cubes of eggplant readily soak up a spicy tomato paste marinade and soften, making them an ideal vegetable for any kind of Indian bread, or a topping on crusty bread!



For onion paste:

  • 6-8 cloves garlic
  • 1” ginger, roughly chopped
  • 1 onion, roughly chopped,



  1. Toss eggplant cubes with ½ teaspoon salt and place in a colander and allow bitter juices to drain while prepping other ingredients.
  2. Heat oil in a pan or wok on medium heat, add onion paste and fry until it starts to brown, for  1-2 minutes.
  3. Stir in tomatoes, turmeric, cumin, and ground chillies. Fry tomatoes in paste, for about 3-4 minutes until they start to soften.
  4. Rinse and drain eggplant cubes and add to the pan. Add remaining salt.
  5. If using tamarind, combine with 3 tablespoons of water and add to the pan. Otherwise, add 3 tablespoons of water to the pan.
  6. Lower heat to simmer and cover, stirring occasionally. Cook for 10-12 minutes until eggplant is done.
  7. Mix vinegar and sugar and add to eggplant.
  8. Garnish with chopped mint.
  9. Serve hot with chapatis or rice.


Critical Ingredients: Tamarind is usually used to sour food in Goa, along with vinegar and kokum (garcinia.) But since it’s really not necessary to keep loading up pantry ingredients, I have put it as optional! Vinegar works just as well along with tomatoes. If you don’t have cumin, use coriander, it will still taste great! Or use both! I like my eggplant with mint, but fresh coriander leaves will do too!


Goan-Inspired Eggplant with Vinegar – makes a great vegan meal


Goan-Inspired Eggplant with Vinegar – eggplant with a twist of Goan flavours


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