Roasted Eggplant Masala Recipe – Garlic & Spice Indian Dish

Last Updated on 4 months by Neha Deshmukh

Roasted Eggplant Masala Recipe – Garlic & Spice Indian Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Roasted Eggplant Masala. It’s a dish brimming with smoky flavors, fragrant spices, and a whole lot of comfort. I first made this when I was craving something deeply flavorful but didn’t want to spend all day in the kitchen. This recipe hits that sweet spot perfectly! It’s a little bit special, a little bit rustic, and totally delicious.

Why You’ll Love This Recipe

This Roasted Eggplant Masala (Baingan Masala, as it’s often called) is a fantastic way to enjoy eggplant. Roasting it over an open flame gives it this incredible smoky depth that you just can’t get any other way. Plus, the garlic roasted alongside adds a sweetness that balances the spices beautifully. It’s a relatively quick dish, perfect for a weeknight meal, but flavorful enough to impress guests.

Ingredients

Here’s what you’ll need to make this amazing Roasted Eggplant Masala:

• 1 big eggplant
• 12 garlic cloves
• 1 teaspoon vegetable oil (approx. 5ml)
• 1 pinch salt
• 2 tablespoons vegetable oil (approx. 30ml)
• 1/4 teaspoon cumin seeds (approx. 1.25ml)
• 2 onions
• 2 ripe tomatoes
• 1 teaspoon salt
• 1 teaspoon red chili powder (approx. 5ml)
• 1/2 teaspoon garam masala (approx. 2.5ml)
• 1 teaspoon coriander powder (approx. 5ml)
• 2 coriander sprigs
• 2 teaspoons ghee (approx. 10ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing:

• Eggplant: Roasting the eggplant directly over the flame is key. It imparts a smoky flavor that’s essential to the dish. Don’t skip this step!
• Garam Masala: Garam masala blends vary regionally in India. Some are warmer, some are more floral. Feel free to use your favorite blend – it will add its own unique touch.
• Ghee: Ghee adds a richness and depth of flavor that’s hard to beat. It’s traditional in Indian cooking, but if you prefer, you can substitute with oil.
• Tomatoes: Ripe, juicy tomatoes are best. They break down and create a lovely base for the masala.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pierce the eggplant all over with a fork. This prevents it from exploding while roasting! Roast it directly over a gas flame, turning occasionally, until the skin is completely charred.
2. While the eggplant roasts, wrap the garlic cloves in a little oil and a pinch of salt, then seal them in a foil packet. Roast this alongside the eggplant on the flame for about 2 minutes.
3. Once the eggplant is charred, place it in a covered bowl for about 10 minutes. This helps it steam and makes peeling easier. Then, peel and chop the eggplant. Also, unwrap the garlic and chop it finely.
4. Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they turn golden brown.
5. Add the chopped tomatoes and roasted garlic to the pan. Cook for a few minutes until the tomatoes soften.
6. Now, add the salt, red chili powder, garam masala, and coriander powder. Cook the masala until it’s dry and the oil starts to separate from the sides.
7. Mix in the chopped eggplant and stir-fry for about 2 minutes, allowing the flavors to meld.
8. Finally, turn off the heat, stir in the ghee, and garnish with fresh coriander leaves. Serve hot with roti!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of red chili powder to your spice preference.
• For a deeper smoky flavor, you can add a pinch of smoked paprika to the masala.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It won’t have quite the same richness, but it will still be delicious. My friend, Priya, makes it this way all the time!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or use a hotter chili powder.
• Festival Adaptation: This makes a wonderful side dish during festive occasions like Diwali or Navratri. My family always makes a big batch for these celebrations.

Serving Suggestions

This Roasted Eggplant Masala is best served hot with roti. It also pairs well with paratha, naan, or even rice. A side of raita (yogurt dip) can help cool things down if you’ve added a lot of chili powder.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of eggplant works best for this recipe?

Indian eggplants (brinjal) are ideal, but any large eggplant will work. Globe eggplants are readily available and a good substitute.

2. Can I roast the eggplant in the oven if I don’t have a gas flame?

Yes, absolutely! Preheat your oven to 400°F (200°C). Place the eggplant directly on the oven rack and roast for 30-40 minutes, turning halfway through, until the skin is charred and blistered.

3. How can I tell when the eggplant is perfectly roasted?

The skin should be completely charred and blistered, and the eggplant should feel soft when pressed.

4. What is garam masala, and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

5. Can this dish be made ahead of time?

You can prepare the masala base ahead of time and store it in the refrigerator. Add the eggplant just before serving for the best texture.

6. What is the best type of roti to serve with this masala?

Whole wheat roti is a classic pairing. But feel free to use any roti you like – missi roti, ajwain roti, or even plain flour roti all work well!