Tikka Massala met Aubergine

Tikka Massala with Eggplant

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Try this delicious eggplant tikka masala. Grilled aubergines in a creamy curry sauce, served with rice. Easy to make with step-by-step instructions. Perfect for a quick & healthy weeknight meal.


4 persons


Step 1:Preheat the oven to 180°C.

  • Cook the basmati rice according to the instructions on the package.
  • Cut the aubergines into pieces, salt them and let stand for 10 minutes. Pat them dry to remove excess moisture.

Step 2:Marinate the eggplants

  • Place the eggplant pieces in a bowl.
  • Add turmeric, chili powder, coriander and cumin.
  • Season with salt and pepper and mix well.

Step 3:Grill the eggplants

  • Heat a grill pan.
  • Fry the eggplant strips over high heat for 5-7 minutes until brown.

Step 4:Prepare the Curry Sauce

  • Cut the onions.
  • Add them to a large pan with a dash of olive oil.
  • Fry over medium heat until the onions are nicely caramelized.

Step 5:Add Herbs

  • Add a finely chopped garlic clove and a chopped ginger.
  • Add turmeric, chili powder, ground coriander and cumin.
  • Mix everything together.

Step 6:Add tomato puree

  • Add a generous tablespoon of tomato paste.
  • Stir well and add the passata.

Step 7:Make the Curry

  • Add the coconut cream to the curry.
  • Stir it and bring the sauce to the boil.
  • Reduce heat and let it simmer and thicken for a few minutes.

Step 8:Mix the eggplants

  • Add the grilled eggplant to the curry.

Step 9:Serve the Meal

  • Serve the eggplant tikka masala on a bed of rice.
  • Garnish with chopped coriander.

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