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    Home » Blog posts by Rosanna ETC » Food

    Spiced Eggplant Masala

    Published: Jan 2, 2023 by Rosanna Stevens · This post may contain affiliate links · 6 Comments

    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.

    A bowl of eggplant masala with yogurt on top, surrounded by herbs and spices.

    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!

    Ingredients for eggplant masala: aubergine or eggplant, chickpeas, tinned tomatoes, garlic, ginger, spinach and a spice mix made from garam masala, cumin, fennel seeds, coriander seeds, cumin, turmeric, cayenne pepper and chilli flakes.
    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.
    A serving of eggplant curry in a bowl.

    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.

    Top tip

    Always fry your spice mix for 1-2 minutes before adding the other ingredients, they need to cook and become fragrant before being combined with the rest of the ingredients to achieve the best flavor.

    FAQ

    Can you freeze eggplant curry?

    Yes, you can freeze eggplant masala curry, place it in an airtight container and consume it within 1 month.

    Is eggplant curry healthy?

    Yes, this eggplant curry is full of nutrition as well as flavor, as well as being vegan and naturally gluten-free.

    Is aubergine eggplant?

    Yes, aubergine is eggplant! Aubergine is the French name for eggplant and is how it is referred to in parts of Europe.

    Eggplant masala

    Spiced Eggplant Masala

    A spicy and aromatic eggplant masala with chickpeas and spinach. Hearty, delicious and nutritous!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Indian
    Servings 4 servings
    Calories 288 kcal

    Equipment

    • 1 Baking tray
    • 1 silicon baking mat
    • 1 large saucepan or casserole dish

    Ingredients
     
     

    • 2 eggplants /aubergine
    • 800 grams tinned chickpeas
    • 400 grams tinned tomatoes
    • 120 grams spinach
    • 4 cloves garlic
    • 2 inches ginger root

    Spice mix

    • 1 teaspoon garam masala
    • 1 teaspoon cumin
    • 1 teaspoon tumeric
    • ½ teaspoon fennel seeds
    • ½ teaspoon coriander seeds
    • ½ teaspoon cayenne pepper
    • ½ teaspoon chilli flakes

    Instructions
     

    • Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
    • 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.
    • Roast the eggplant for 30 minutes or until tender inside and slightly browned on the outside.
    • Finely dice the garlic and ginger into small pieces and measure out your spice mix.
    • Heat oil in a large saucepan or casserole dish over medium heat. Fry the ginger and garlic plus a pinch of salt, and cook for a few minutes until translucent and fragrant.
    • Add the spice mix and dry fry it with the garlic and ginger for a minute.
    • Stir through the tinned tomatoes, then add the roasted eggplant and chickpeas including their water.
    • Cook the eggplant curry at a gentle simmer for 20 minutes to allow the flavors to combine.
    • Stir through the spinach, cook for a further 2 minutes and then spoon into warm bowls and serve.

    Nutrition

    Calories: 288kcalCarbohydrates: 52gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 723mgPotassium: 1338mgFiber: 19gSugar: 13gVitamin A: 3296IUVitamin C: 24mgCalcium: 172mgIron: 6mg
    Keyword aubergine curry, eggplant curry, eggplant masala, vegan curry
    Tried this recipe?Let us know how it was!

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    Comments

    1. Helen says

      January 02, 2023 at 8:21 pm

      5 stars
      Thanks for this recipe! It worked brilliantly for veganuary but I’ll definitely make it again afterwards as it tasted so good. And I got to use some items in my spice rack that had been gathering dust for a long time lol.

      Reply
    2. Glenda says

      January 04, 2023 at 6:10 pm

      5 stars
      You had me at fennel and ginger! I was so excited to try this recipe and it did not disappoint. Absolutely scrumptious. The addition of chickpeas added great texture. Thanks for the recipe!

      Reply
    3. Jan says

      January 04, 2023 at 9:27 pm

      5 stars
      Oh I just adore aubergine. It takes on flavours so well. I love the combination of the aromatics used in this recipe.

      Reply
    4. Rachna says

      January 05, 2023 at 2:32 am

      5 stars
      I love eggplant. Pairing it with chickpeas, spinach and tomatoes was quite unique and delicious. Everyone loved it at home.

      Reply
    5. Sandy says

      January 05, 2023 at 3:54 am

      5 stars
      The spices in this recipe were right on! So simple, such healthy ingredients. SO good! Thank you!

      Reply
    6. Genevieve says

      January 05, 2023 at 4:02 am

      5 stars
      This was just spectacular. The garlic, the ginger, plus tomatoes and chickpeas? Those are all of my favorite flavors rolled into one dish. Thank you for sharing!

      Reply

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    Rosanna Stevens opening a bottle of champagne.

    Rosanna Stevens opening a bottle of champagne.

    I'm Rosanna, a trained chef, published writer and food and style fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

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