Sous Vide Curried Eggplant - Mountain Cravings

Sous Vide Curried Eggplant

Sous Vide Curried Eggplant

Any eggplant lovers out there? I’m a big fan of eggplant in Asian and Italian dishes, but rarely make the effort to cook it at home. Eggplant can be spongy and bitter if it’s not cooked correctly, but the sous vide makes perfect eggplant effortless!

Using both curry powder and curry paste gives the sweet eggplant a deep, rich flavor all the way through. Serve over rice as a great gluten-free, vegetarian main dish or as a side for grilled meats.

Sous Vide Curried Eggplant | Mountain Cravings

I use the water displacement method to seal food for the sous vide bath. This works just fine most of the time, but I have my eye on this top-rated vacuum sealer for the future – the idea of pre-sealing a bunch of meals and having them ready-to-go in the freezer is so tempting.

Eggplant slices will float up to the surface, so you’ll need to weigh the bag down; I balanced a heat-safe jar filled with water on top of the bag.

Sous Vide Curried Eggplant | Mountain Cravings

The main instructions are written for sous vide, but I’ve also included my favorite method for roasting eggplant in the oven. I topped mine with thinly sliced Thai chiles because I can’t resist turning up the heat, but cilantro is just fine on its own.

Sous Vide Curried Eggplant | Mountain Cravings
Sous Vide Curried Eggplant
Prep Time
15 mins
Cook Time
3 hr
Total Time
3 hr 15 mins
Sous vide makes perfect eggplant effortless! Using both curry powder and curry paste gives sweet eggplant a deep, rich flavor all the way through.
Course: Side Dishes
Cuisine: Indian
Servings: 8 as a side dish
Calories: 46 kcal
Author: Mountain Cravings
  • 2 lb. eggplant cut into 1/2" slices
  • 1-2 Thai chiles thinly sliced (optional)
  • 2 T. cilantro chopped
  • pinch coarse salt
  • 1/2 cup coconut milk
  • 2 cloves garlic minced
  • 1 inch fresh ginger peeled & grated
  • 1 T. fish sauce
  • 1 T. red curry paste
  • 1 t. curry powder
  • 1 t. brown sugar
  1. Preheat sous vide bath to 185ºF/85ºC.
  2. Whisk together all marinade ingredients and pour into a large sealable bag.
  3. Add eggplant slices to the bag and toss to coat thoroughly in the marinade. Seal the bag using the water displacement method or vacuum sealer.
  4. Sous vide at 185ºF/85ºC for 3 hours.
  5. Transfer eggplant slices to a baking rack over a foil-covered sheet. Brush lightly with leftover marinade. Broil until edges are caramelized, about 4-6 minutes.
  6. Garnish with chiles, cilantro, & salt and serve hot.
Roasting Method (without sous vide)
  1. Cut eggplant in half lengthwise instead of slicing. Lightly coat with olive oil and place flesh-down on a foil-covered baking sheet.
  2. Broil for about 20 minutes, until skin is charred and flesh is tender. Cut into 1/2-inch slices.
  3. Bring marinade ingredients to a simmer in a large pan. Add roasted eggplant slices and simmer for 4-6 minutes, until sauce is slightly reduced.

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Nutrition Facts
8 servings per container
Serving size 2 slices

Amount per serving
Calories 46
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 228mg 10%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 5g
Includes 3g Added Sugars 6%
Protein 1g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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