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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Indian-Style Hot and Sour Eggplant

Aromatic spices, fiery ginger and fresh, zesty lime are harmoniously entwined in this flavourful Indian-style eggplant dish.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Yield: Serves 2, as part of a meal (can easily be doubled to serve 4)


The idea for this dish came to us one night when trying to figure out how we could make an eggplant fit with our Indian meal. We wanted something a little different from a regular curry; something that combined sweet, spicy and sour elements to make a dish that really popped. And this did the trick!

The heat of this dish will largely depend on how hot your chili is. Though the recipe calls for one, you can add as much or as little as you want to adjust the heat to your liking.

We use garam masala for this dish, which is a traditional North-Indian spice blend. It usually contains black pepper, cumin, cardamom, cinnamon, nutmeg, cloves and coriander. You can find garam masala in Indian food stores, or in the spice section of many regular supermarkets.

You may notice a somewhat odd ingredient- the apricot (or mango) jam. This actually works very well with the other flavours, and adds a nice element of sweetness to balance the heat and acidity. If you don't have any on hand, you can add 2 teaspoons of sugar or rice syrup instead. For anyone who is unsure, 'jam' is also commonly referred to as 'preserves', and yes, it is something you would normally put on toast! It is best to buy a brand that's made with 100% fruit. 


  • 1 extra large eggplant (or 2 small)
  • 1 red chilli, finely diced (you can use more or less, depending on your heat tolerance!)
  • 1 tbsp. grated fresh ginger
  • 1 cup low-sodium vegetable broth (or water)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander seed
  • 1/8 tsp. cayenne pepper
  • 1 tsp. garam masala
  • 1 large tomato, diced
  • 1 tbsp. apricot or mango jam
  • 1/3 cup water, extra
  • 2 tsp. fresh lime juice
  • 1/4 cup fresh coriander leaves (cilantro)


  1. Dice the eggplant into even-sized pieces, approximately 2cm x 2cm (1 inch x 1 inch.) Place the eggplant in a large frying pan along with the chili, ginger, cumin, coriander seed, cayenne pepper, garam masala, and cup of vegetable broth. Stir to combine. Cook over a high heat for 10-15 minutes until the eggplant is soft, and almost all the liquid is absorbed.
  2. Reduce the stove heat to a medium simmer. Add the tomato, apricot or mango jam, and the extra 1/3 cup of water. Stir to combine, and simmer for a further 7-8 minutes.
  3. Remove pan from the heat and stir through the lime juice, coriander leaves and black pepper. Serve alongside your favourite whole grain, or enjoy it as part of a larger meal with other Indian dishes such as Cauliflower Dahl or Biryani

This dish will keep, refrigerated, for up to 3 days. It can also be frozen in a sealed container for up to 1 month.