Curried Spinach and Eggplant

Eggplant is, I think, often an undervalued vegetable, even though there are many ways to cook and many cuisines that feature this humble nightshade. It can be baked, fried, broiled, roasted, or grilled, and is a fine addition to soups and stews, stir-fries, casseroles, curries, salads, pasta, or it can feature in sandwiches or be stuffed for a especially satisfying main feature.

This time around, I've paired fried eggplant with spinach and aromatic spices in a variation of a dish that's commonly found in Bengali kitchens and that you might find called "baingan palak". The combination of earthy, mildly sweet and bitter flavors is astonishingly good, and you might be tempted to eat two servings at a go. You'll want some heat in this dish, so don't be shy with the hot chilies—the two dried red chilies I call for in this recipe add just a sensation of warmth without burning the tongue.

Curried Spinach and Eggplant

Recipe by Lisa Turner
Cuisine: Indian
Published on September 4, 2025

Fried cubes of eggplant cooked with spinach and spices—a fantastic addition to Bengali or North Indian meals

Preparation: 20 minutes
Cooking time: 20 minutes

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Ingredients:

6 tablespoons olive oil, divided
1 medium eggplant, cut into 3/4-inch cubes
3/4 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon mustard powder
2 whole dried chilies
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 bay leaf
1 medium tomato, diced
1 teaspoon white, brown, or coconut sugar
1/2 tablespoon sea salt
1 lb (450 g) spinach, washed, trimmed, and coarsely chopped
juice from 1 lemon (3 tablespoons)

Instructions:

Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When hot, add the eggplant cubes to the pan and stir until browned and crisp, about 5 or 6 minutes. Transfer to a bowl and toss with the garam masala, turmeric, and mustard powder.
Use a mortar and pestle or a bowl with a sturdy spoon to crush the coriander seeds, fennel seeds, and cumin seeds. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat until hot. Add the crushed seeds, chilies, and bay leaf, and fry for a minute. Add the tomato and stir for another few minutes to soften. Stir in the sugar and salt. Now add the spinach, a few handfuls at time, stirring and wilting between each addition. When the spinach is wilted and cooked, stir in the lemon juice and fried eggplant. Toss to combine and cook for another few minutes over medium-low heat. Serve hot.

Makes 4 to 6 servings