Roasted Eggplant Masala Recipe – Spicy Indian Tomato Curry

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Masala Recipe – Spicy Indian Tomato Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying vegetarian dish. And let me tell you, this Roasted Eggplant Masala is it. I first made this a few years ago, trying to recreate a dish my aunt used to make, and it’s been a family favorite ever since. The smoky roasted eggplant combined with a vibrant tomato-based masala… honestly, it’s comfort food at its finest.

Why You’ll Love This Recipe

This isn’t just another eggplant curry. Roasting the eggplant first gives it a wonderful smoky depth that you just can’t get any other way. Plus, the masala is packed with flavor – warm spices, a little heat from the Serrano peppers, and the sweetness of tomatoes. It’s relatively easy to make, perfect for a weeknight dinner, and seriously impressive for guests. You’ll love how the flavors meld together!

Ingredients

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

• 2 large eggplants
• 4 tablespoons oil (vegetable, canola, or sunflower work well)
• 1 teaspoon cumin seeds
• 1 large white onion
• 5 garlic cloves
• 1 inch knob ginger
• 1-2 Serrano pepper (depending on your spice preference!)
• 2 teaspoons coriander powder
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garam masala
• 0.5 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 3 medium tomatoes
• Cilantro, for garnish

Ingredient Notes

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

• Serrano Peppers: These little guys pack a punch! Start with one if you’re sensitive to heat, and add another if you like things spicy. You can also substitute with green chilies, but Serrano peppers have a lovely bright flavor.
• Roasting the Eggplant: Don’t skip this step! Roasting brings out the eggplant’s natural sweetness and gives it a beautiful, slightly charred flavor. It also helps it hold its shape better in the curry.
• Spice Blends: Garam masala blends vary from region to region in India. Feel free to use your favorite brand, or even make your own! Some blends are warmer, others are more floral. Experiment and find what you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 500°F (260°C). While it’s heating up, make a few slits in the eggplants – this helps them cook evenly and prevents them from exploding (trust me, it’s happened!). Rub them all over with about 2 tablespoons of oil.
2. Roast the eggplants for about 40 minutes, flipping them halfway through. You want them to be nice and soft and slightly browned. For the last 5 minutes, switch the oven to broil to get a little extra char.
3. Let the eggplants cool enough to handle. Then, carefully peel off the skin (it might be a little messy!). Chop the flesh into bite-sized pieces and set aside.
4. Now for the masala! Heat the remaining 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the cumin seeds and let them splutter for a few seconds – this releases their amazing aroma.
5. Add the chopped onion and sauté until golden brown and softened, about 8-10 minutes. Then, add the minced garlic, grated ginger, and finely chopped Serrano pepper. Cook for another minute until fragrant.
6. Stir in the coriander powder, salt, black pepper, garam masala, paprika, and turmeric powder. Cook for another minute, stirring constantly, to toast the spices.
7. Add the chopped tomatoes, cover the pot, and cook for about 10 minutes, or until the tomatoes are softened and broken down. Uncover and stir-fry for another 5 minutes to reduce the sauce slightly.
8. Finally, add the roasted eggplant to the tomato masala and stir well to combine. Cook for about 5 minutes, allowing the flavors to meld together.
9. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the oven when roasting the eggplants. If they don’t fit comfortably, roast them in batches.
• If you find the masala is sticking to the bottom of the pot, add a splash of water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any animal products.
• Spice Level Adjustment: For a milder dish, remove the seeds from the Serrano pepper or use only half a pepper. For extra spice, add a pinch of cayenne pepper or use a hotter chili. My friend, Priya, loves to add a finely chopped bird’s eye chili for a real kick!
• Gluten-Free Option: This recipe is naturally gluten-free.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

This Roasted Eggplant Masala is fantastic with:

• Warm naan bread – perfect for scooping up all that delicious sauce!
• Steamed basmati rice
• A side of raita (yogurt dip) to cool things down
• A simple salad

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. The flavors actually develop even more overnight!

FAQs

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

Globe eggplants are the most common and work great, but you can also use Italian eggplants. Just make sure they’re firm and heavy for their size.

2. Can I roast the eggplant on a grill instead of in the oven?

Absolutely! Grill the eggplants over medium heat, turning occasionally, until they’re soft and charred.

3. How can I adjust the spice level of this dish?

As mentioned earlier, control the heat by adjusting the amount of Serrano pepper you use. Removing the seeds also helps.

4. What is the best way to peel the roasted eggplant?

Let the eggplant cool slightly, then use a small knife or vegetable peeler to remove the skin. It should come off fairly easily.

5. Can this dish be made ahead of time?

Yes! You can roast the eggplant and make the masala sauce a day or two in advance. Store them separately and combine them when you’re ready to serve.

6. 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 in most supermarkets in the spice aisle, or at Indian grocery stores.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!