Spiced Eggplant Masala

A spicy and aromatic eggplant masala with spinach and chickpeas that makes a hearty, nutritious and delicious plant-based meal. Packed with flavor from spices including garam masala, cumin, fennel seeds and ginger, this is one of my favorite spicy recipes to make when I want a vitamin punch as well as a tasty dinner.

I like to make a large batch of this spicy chickpea eggplant curry and freeze portions of it. It's great when you need a healthy dinner at short notice or would like to have a meat-free meal.

Why this is the best recipe

1. It's easy! This eggplant masala recipe is so simple to make and does not require any fancy kitchen equipment.
2. It's healthy: Full of nutrition, this recipe has so many health benefits from the vegetables, pulses and spices.
3. It tastes amazing: Sometimes healthy food compromises on taste, but this aubergine and chickpea curry is so delicious.

Jump to:

• Why this is the best recipe
• Ingredients
• How to make eggplant masala
• Wine pairing for eggplant curry
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Spiced Eggplant Masala

Ingredients

Get ready to raid your spice rack. There may seem like a lot of different spices in this eggplant masala recipe but it's worth getting all of the right ingredients to create a curry with a real depth of flavor and aromatic profile. Aside from the spice mix, it's a very simple recipe with basic ingredients!

1. Eggplant: Also known as aubergine, eggplant is a nutritious vegetable from the nightshade family
2. Chickpeas: Sometimes referred to as garbanzo beans or chana, chickpeas are a delicious way to bulk out a vegetable dish and are used a lot in Indian curry recipes. For ease, I used canned cooked chickpeas which are so easy to throw into dishes as you cook and add instant flavor, protein and texture. Keep the water, we use it as well.
3. Spinach: I love adding spinach to stews and curries, it's an easy way to make a meal more nutritious. You can use fresh or frozen spinach.
4. Garlic: This dish is heavy on the garlic, which I love but you can tone it down if you're not such a fan (or a vampire).
5. Ginger: Fresh ginger root gives a spicy warmth to this eggplant masala.
6. Canned tomatoes: You can use tinned tomatoes, or passata if you prefer a smoother texture. To make this curry thicker with less sauce, use tomato paste.
7. Cooking oil: I use neutral cooking oil for curries, or you can use Ghee.

Spice mix

1. Garam Masala: Garam masala is an Indian spice mix, the name translates simply as 'hot spices' although isn't actually spicy at all!
2. Ground cumin: Cumin is one of the base spices used in most curries, it has an unmistakable curry flavor. You can add cumin seeds for a more intense cumin flavor instead of ground cumin if you prefer.
3. Cayenne pepper: Let's add some heat! Cayenne pepper (or Capsicum annum) is a medium-heat chilli powder so it's ideal to add to curries that you still want to be able to taste.
4. Chilli flakes: I also add a pinch of chilli flakes, just to dial up the spice a little, and you can add as much or as little as you prefer.
5. Tumeric: The health benefits of turmeric have been well-publicized recently, it's anti-inflammatory, good for the digestive system and boosts the immune system. But mainly it's here in this chickpea aubergine curry recipe for the delicious taste!
6. Coriander seeds: Whole coriander seeds add a pop of intense flavor to a bite of eggplant masala curry.
7. Fennel seeds: I like to add fennel seeds which give a very subtle hint of aniseed.
8. Sesame seeds: The sesame seeds are more of a garnish so you can omit them if you prefer, but they do add a bit of crunch and texture which I love.

Check the recipe card for full quantities and directions.

How to make eggplant masala

1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
2. Remove the stalk and cut the eggplant into 1-inch cubes. Toss with some oil, salt and pepper and place on a lined baking tray.
3. Roast the eggplant for 30 minutes or until tender inside and slightly browned on the outside.
4. Finely dice the garlic and ginger into small pieces and measure out your spice mix.
5. Heat oil in a large saucepan or casserole dish over medium heat.
6. Fry the ginger and garlic plus a pinch of salt, and cook for a few minutes until translucent and fragrant.
7. Add the spice mix and dry fry it with the garlic and ginger for a minute. It is important to fry the spices to bring out their flavor before adding the other ingredients.
8. Stir through the tinned tomatoes, then add the roasted eggplant and chickpeas including their water.
9. Cook the eggplant curry at a gentle simmer for 20 minutes to allow the flavors to combine.
10. Stir through the spinach, cook for a further 2 minutes and then spoon into warm bowls and serve.

Wine pairing for eggplant curry

The best wine to serve with eggplant masala is a Gewurztraminer which is an aromatic white grape variety that works incredibly well with curry and spicy foods.

Variations

Serve this vegan eggplant masala with a spoonful of yogurt on top as it cools the heat and makes it taste creamy and delicious.

Stir some coconut milk or coconut cream through the curry to create more sauce and add a touch of sweetness.

Leftover chickpeas? Try making this beetroot and walnut hummus.

Did you know chickpeas are also known as garbanzo beans, and also Egyptian peas?

Equipment

You will need a baking tray to roast the eggplant, and I use silicon baking mats to minimise kitchen waste.

The only other piece of kitchen kit you need for this easy vegetable curry recipe is a large enough saucepan or casserole dish to cook it in! I use Le Creuset, which are expensive but they will last your entire life, so I think they are worth the investment if you are a serious home cook who will use them often.

I use Robert Welch knives, and highly recommend them!

Storage

Store leftover eggplant masala in the fridge in an airtight container, and consume it within 3-4 days. You can also freeze this recipe, defrost and consume it within a month.

FAQ