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.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

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:

• 1/2 tbsp cumin seeds (freshly ground preferred for more flavor)
• 1 red chili, finely chopped (remove seeds for less heat)
• 1 red onion, finely chopped
• 1 tsp sugar
• 7 oz canned chickpeas, drained (or 1 cup cooked)
• Olive oil (I use extra virgin for better flavor)
• 14 oz canned tomatoes (I use San Marzano)
• 1/2 tbsp garam masala
• 1 bulb garlic, top 3/4 inch sliced off to expose cloves
• 3 green cardamom pods (crush lightly before adding)
• 1/2 tbsp ground turmeric
• Flaky salt
• 1 inch piece fresh ginger, chopped (minced for more even distribution)
• 7 oz coconut milk (full-fat for creamier sauce)
• 1 eggplant, peeled (about 1 lb)

To serve:

• Fresh cilantro leaves for garnish (optional but recommended for brightness)

Step 1: Roast the Eggplant and Garlic

• 1 eggplant, peeled
• 1 bulb garlic, top 3/4 inch sliced off
• 2 tablespoons olive oil
• Flaky salt

Peel the eggplant and cut it into 1-inch cubes.

Slice the top 3/4 inch off the garlic bulb to expose the cloves, then place both on a sheet of foil.

Drizzle generously with olive oil, season with flaky salt, and wrap the foil to create a sealed packet.

Roast in an air fryer at 200°C (390°F) for 30 minutes until the eggplant is completely tender and the garlic is soft and caramelized.

This slow roasting develops deep, sweet flavors in both vegetables that will anchor the entire dish.

Step 2: Build the Spice Base

• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 1 inch piece fresh ginger, minced
• 1 red chili, finely chopped
• 1/2 tbsp cumin seeds, freshly ground
• 3 green cardamom pods, lightly crushed

While the eggplant and garlic roast, heat 2 tablespoons of olive oil in a large pan over medium heat.

Add the finely chopped red onion and sauté for 3-4 minutes until softened and translucent.

Add the minced ginger, finely chopped red chili, and the freshly ground cumin seeds (I always grind whole cumin seeds myself—the difference in flavor is remarkable compared to pre-ground).

Lightly crush the green cardamom pods between your fingers to release their oils, then add them to the pan.

Toast everything together for 1-2 minutes, stirring constantly, until fragrant.

Step 3: Deepen the Spice Flavors

• 1/2 tbsp ground turmeric
• 1/2 tbsp garam masala

Stir in the ground turmeric and garam masala, coating all the aromatics evenly.

Cook for 1 minute, stirring constantly—this bloom technique releases the essential oils in these ground spices and prevents them from tasting raw or dusty in the final sauce.

The oil should smell warm and deeply aromatic at this point.

Step 4: Build the Sauce Base

• 14 oz canned tomatoes
• 1/2 cup water
• Flaky salt
• 7 oz coconut milk, full-fat

Add the canned tomatoes (crushed slightly with your spoon) to the pan along with 1/2 cup water and a good pinch of flaky salt.

Simmer this mixture for 5 minutes, stirring occasionally, allowing the tomatoes to break down and the spices to meld into the liquid.

Pour in the full-fat coconut milk, stirring well to combine, then continue simmering for 8-10 minutes.

The sauce should reduce slightly and deepen in color.

I always simmer the sauce longer than the recipe suggests—it allows the spices to fully integrate and the coconut milk to lose its raw taste.

Step 5: Finish and Combine

• Roasted eggplant from Step 1
• Roasted garlic from Step 1
• 7 oz canned chickpeas, drained
• 1 tsp sugar

Once the roasted eggplant and garlic are ready from Step 1, squeeze the soft garlic cloves directly into the simmering sauce—they’ll dissolve and add a sweet, mellow garlic flavor.

Gently fold in the roasted eggplant cubes and the drained chickpeas.

Stir in the sugar (this balances the acidity of the tomatoes and rounds out the spices).

Simmer for another 2-3 minutes just to heat everything through and marry the flavors.

Step 6: Plate and Serve

• Fresh cilantro leaves for garnish

Taste the tikka masala and adjust seasoning with additional salt if needed.

Divide into serving bowls and scatter fresh cilantro leaves over the top for brightness and a fresh herbal contrast to the rich, warm spices.

Serve immediately while the sauce is still warm and the eggplant maintains its creamy texture.