Tasty Aubergine Tikka Masala

I was well into my thirties before I realized you could make tikka masala with something other than chicken. My go-to Indian takeout order was always the same—chicken tikka masala, extra rice, naan on the side. Then one day, my vegetarian friend ordered aubergine tikka masala, and I had to try a bite.

That’s when I discovered that eggplant soaks up all those rich, creamy spices even better than chicken does. The soft, meaty texture works perfectly with the tomato-based sauce. Now I make this aubergine version at home all the time—it’s just as satisfying as the original, and honestly, sometimes I think it tastes even better.

What Kind of Aubergine Should I Use?

For this tikka masala, you’ll want to pick a medium to large aubergine that feels firm and heavy for its size. The skin should be smooth and glossy without any soft spots or wrinkles, which can indicate it’s past its prime. Globe aubergines (the large, dark purple ones you see most often) work perfectly for this recipe since they have a meaty texture that holds up well to roasting and absorbs all those wonderful spices. If you can only find smaller aubergines, you might need two of them to get enough for the recipe. Don’t worry too much about any slight bitterness – the roasting process and all those flavorful spices will take care of that.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make if needed:

• Aubergine/eggplant: You can swap the eggplant for cauliflower florets, zucchini chunks, or even paneer if you want to keep it vegetarian. Just adjust cooking times – cauliflower needs about the same time, while zucchini cooks faster.
• Fresh ginger: If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger instead. Add it with the other ground spices rather than at the beginning.
• Cardamom pods: No cardamom pods? Use 1/4 teaspoon ground cardamom instead, or just skip it – the dish will still taste great with the other spices.
• Coconut milk: You can use heavy cream or whole milk yogurt instead of coconut milk. If using yogurt, add it at the end and don’t let it boil to prevent curdling.
• Jarred chickpeas: Canned chickpeas work just as well – just drain and rinse them first. You could also use white beans or even diced firm tofu for protein.
• Fresh coriander: If you’re not a fan of coriander, try fresh mint or parsley for garnish, or just skip the herbs altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making aubergine tikka masala is not salting the eggplant beforehand, which can leave you with a watery, bitter dish – slice your aubergine, sprinkle generously with salt, and let it sit for 30 minutes before patting dry and cooking.

Another common error is rushing the spice-toasting process, so make sure to toast your cumin seeds and cardamom pods until fragrant (about 30 seconds) before adding other spices, as this builds the flavor foundation of your curry.

Don’t skip roasting the garlic bulb until it’s golden and soft, since this adds a sweet, mellow depth that raw garlic simply can’t provide, and be careful not to let your onions burn when sautéing – they should be golden, not black.

Finally, resist the urge to add all the coconut milk at once; stir it in gradually at the end to prevent curdling and achieve that creamy, restaurant-quality texture.

What to Serve With Aubergine Tikka Masala?

This rich and creamy curry is perfect served over fluffy basmati rice, which soaks up all those amazing spiced flavors beautifully. I love pairing it with warm naan bread or chapati for scooping up every bit of the sauce – there’s something so satisfying about tearing off a piece of bread and diving right in. A simple cucumber raita or plain Greek yogurt on the side helps cool things down if you’ve made it on the spicier side. For a complete meal, try adding some roasted vegetables like cauliflower or bell peppers, or serve it alongside other Indian dishes like dal or saag for a proper feast.

Storage Instructions

Keep Fresh: This aubergine tikka masala actually tastes even better the next day once all those spices have had time to meld together! Store it in the fridge in an airtight container for up to 4 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: You can definitely freeze this curry for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top since it will expand when frozen. I like to freeze it in individual portions so I can grab just what I need for a quick dinner.

Warm Up: Reheat your tikka masala gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems a bit thick after storing, just add a splash of water or coconut milk to loosen it up. You can also microwave it in 30-second intervals, stirring between each round.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 12-16 g
• Fat: 36-46 g
• Carbohydrates: 80-100 g

Ingredients

For the curry:

• 1 peeled eggplant
• 1 bulb garlic, top 3/4 inch sliced off to expose cloves
• Olive oil
• Flaky salt
• 1 finely chopped red onion
• 1 inch piece fresh ginger, chopped
• 1 finely chopped red chili
• 1/2 tbsp whole cumin seeds
• 3 green cardamom pods
• 1/2 tbsp ground turmeric
• 1/2 tbsp garam masala
• 14 oz canned tomatoes
• 1 tsp granulated sugar
• 7 oz coconut milk
• 7 oz canned chickpeas

To serve:

• Fresh cilantro leaves for garnish

Step 1: Roast the Eggplant and Garlic

• 1 peeled eggplant
• 1 bulb garlic, top 3/4 inch sliced off to expose cloves
• olive oil
• flaky salt

Peel the eggplant and trim 2 cm off the top of the garlic bulb to expose the cloves.

Place each onto its own piece of foil, drizzle with olive oil and a sprinkle of flaky salt, then wrap tightly.

Roast both in an air fryer at 200°C for 30 minutes until soft.

Step 2: Cook the Aromatics and Spices

• olive oil
• 1 finely chopped red onion
• 1 inch piece fresh ginger, chopped
• 1 finely chopped red chili
• 1/2 tbsp whole cumin seeds
• 3 green cardamom pods
• 1/2 tbsp ground turmeric
• 1/2 tbsp garam masala

While the eggplant and garlic roast, set a frying pan over medium heat and add a drizzle of olive oil.

Add the finely chopped red onion, chopped ginger, finely chopped red chili, cumin seeds, and cardamom pods.

Stir in the turmeric and garam masala.

Fry everything together for about 5 minutes until fragrant and the onions soften.

Step 3: Simmer the Sauce

• 14 oz canned tomatoes
• flaky salt
• 7 oz coconut milk
• 1 tsp granulated sugar

Pour the canned tomatoes into the pan along with half a can of water and a big pinch of flaky salt.

Stir well and let the sauce simmer for about 5 minutes.

Add the coconut milk and mix to combine thoroughly.

Simmer for a further 10 minutes, stirring frequently so the sauce thickens and the flavors meld.

I like to add a pinch of sugar at this stage to balance the acidity of the tomatoes.

Step 4: Finish the Curry with Roasted Eggplant, Garlic, and Chickpeas

• roasted eggplant from Step 1
• roasted garlic from Step 1
• 7 oz canned chickpeas

Once the eggplant and garlic are done and cool enough to handle, squeeze the roasted garlic cloves from their skins into the curry sauce.

Remove any stem from the roasted eggplant, break it apart, and add it to the pan as well.

Stir in the canned chickpeas and let the curry simmer for about 3 minutes to heat everything through.

Adjust the seasoning—add more salt, sugar, chili, or spices to taste.

Step 5: Garnish and Serve

• fresh cilantro leaves for garnish

Serve the finished curry hot, topped with plenty of fresh cilantro leaves.

If I have extra, I like to sprinkle a little more chili for heat.

Pair it with some rice or your favorite bread and enjoy!

Tasty Aubergine Tikka Masala

Delicious Tasty Aubergine Tikka Masala recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 775 kcal

Ingredients

  

For the curry:

• 1 peeled eggplant
• 1 bulb garlic, top 3/4 inch sliced off to expose cloves
• olive oil
• flaky salt
• 1 finely chopped red onion
• 1 inch piece fresh ginger, chopped
• 1 finely chopped red chili
• 1/2 tbsp whole cumin seeds
• 3 green cardamom pods
• 1/2 tbsp ground turmeric
• 1/2 tbsp garam masala
• 14 oz canned tomatoes
• 1 tsp granulated sugar
• 7 oz coconut milk
• 7 oz canned chickpeas

To serve:

• fresh cilantro leaves for garnish

Instructions

 

• Peel the eggplant and trim 2 cm off the top of the garlic bulb to expose the cloves. Place each onto its own piece of foil, drizzle with olive oil and a sprinkle of flaky salt, then wrap tightly. Roast both in an air fryer at 200°C for 30 minutes until soft.
• While the eggplant and garlic roast, set a frying pan over medium heat and add a drizzle of olive oil. Add the finely chopped red onion, chopped ginger, finely chopped red chili, cumin seeds, and cardamom pods. Stir in the turmeric and garam masala. Fry everything together for about 5 minutes until fragrant and the onions soften.
• Pour the canned tomatoes into the pan along with half a can of water and a big pinch of flaky salt. Stir well and let the sauce simmer for about 5 minutes. Add the coconut milk and mix to combine thoroughly. Simmer for a further 10 minutes, stirring frequently so the sauce thickens and the flavors meld. I like to add a pinch of sugar at this stage to balance the acidity of the tomatoes.
• Once the eggplant and garlic are done and cool enough to handle, squeeze the roasted garlic cloves from their skins into the curry sauce. Remove any stem from the roasted eggplant, break it apart, and add it to the pan as well. Stir in the canned chickpeas and let the curry simmer for about 3 minutes to heat everything through. Adjust the seasoning—add more salt, sugar, chili, or spices to taste.
• Serve the finished curry hot, topped with plenty of fresh cilantro leaves. If I have extra, I like to sprinkle a little more chili for heat. Pair it with some rice or your favorite bread and enjoy!