I have made this plant-based, Indian-inspired eggplant masala ( similar to brinjal masala) dish twice now and both times there have been no leftovers. Friends and family just can’t get enough of this curried eggplant recipe. Although frying the eggplant at the beginning does tack on quite a bit of time, once you get the hang of it this isn't that complicated of a dish. Best of all, it’s totally worth the effort in learning a new Indian eggplant recipe and is so healthy for you. If you are looking for an easy vegetarian, plant-based recipe to try, I highly recommend giving this curry eggplant dish a shot!
Enjoy!
INGREDIENTS:
- Serves 4 People with No Leftovers!
2lbs Eggplant (Italian)
Olive oil
Sea Salt
1 large White Onion (halved and diced)
2 Garlic Cloves (minced)
1.5 teaspoons garam masala
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 Cups Tomato (diced)
1 15oz can of Chickpeas (drained and washed)
- Optional Base -
Basmati Rice
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DIRECTIONS:
Cut the eggplant into 1/4 inch pucks and salt on both sides.
Lightly cover a frying pan in olive oil and fry the eggplant pucks (medium heat) until they are soft and until both sides are browned. The eggplant will suck up the oil like no other and it will be tempting to add more olive oil but as the eggplant softens it will also release a bit of the oil back into the pan so don't overdo it. This step will take the longest time so you can prepare everything else as you do this. Once the eggplant is fried remove it from the frying pan and place it on a baking sheet.
Next, add some oil to the pan and fry up the onions.
When they become soft and golden (about 10 minutes) add the garlic and cook for another 4-5 minutes.
Next, add in your spices and mix it all up for a minute or two. CAN YOU SMELL THE GOODNESS??
Finally add the tomato, the chickpeas, and about 2 tablespoons of water. Turn the heat up a little to medium-hot, partly cover, and let simmer for 15 minutes.
If you are going to make basmati rice, start making it now so that both will be ready at the same time.
After 15 minutes I usually add a pinch more of garam masala, paprika, and cayenne (if you like it spicy) and mix it in.
After another five minutes, I add in the eggplant that we previously fried up and let that continue to cook for an additional 10 minutes. The eggplant should breakdown and really thicken up the dish.
Remove from heat and serve on a bed of basmati rice!
Enjoy!
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If you like this curry eggplant masala recipe or have any comments/questions, feel free to leave them in the comment section below!
