Whenever I go to an Indian restaurant, this dish is always on my table. This easy eggplant “curry” has a soft, luscious texture that works well as a dip for bread or poured over rice. Iconic aromas of Indian spices blooms from it, with a little kick of heat to wake up your taste buds! It is also vegetarian and vegan friendly, AND it is gluten-free!
RELATED RECIPE: Eggplant Thai Basil Stir-Fry
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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