This Baked Eggplant Tikka Masala features tender, fan-roasted eggplant slathered in a rich, fragrant tikka masala sauce, baked until bubbling and golden. A cozy fall meal that is vegan-adaptable. Video.

baked eggplant tikka masala garnished with fresh cilantro in an orange oval serving dish with a fork and spoon.

This Baked Eggplant Tikka Masala is such a delicious way to cook eggplant! Whole eggplants are sliced into fans, seasoned with garam masala, and roasted until meltingly tender before being slathered with a rich, fragrant tikka masala sauce and baked once more until the sauce thickens around every slice.

I love this method because the eggplant really gets a chance to roast and caramelize first, rather than simply simmering in the sauce.

Serve it over fluffy basmati rice with plenty of extra sauce, fresh cilantro, and crispy shallots. It makes a cozy, satisfying vegetarian dinner and is easy to make vegan with coconut oil and coconut milk.

Why You’ll Love This Baked Eggplant

A showstopper way to cook eggplant. Slicing the eggplant into fans creates beautifully caramelized edges and silky, tender centers, while allowing the luscious tikka masala sauce to bake into every slice.

The sauce is rich and deeply flavorful. Garam masala, fenugreek, ginger, garlic, and warm spices create a fragrant, creamy tikka masala sauce you'll want to spoon over everything.

It's a satisfying vegetarian main. Served over fluffy basmati rice, this makes a cozy, hearty dinner without needing meat.

Easy to make vegan. Simply use coconut oil and coconut milk for a completely plant-based version.

ingredients for eggplant tikka masala - three globe eggplants, tomato, glass bowl of tomato paste, glass bowl of heavy cream, shallot, fresh ginger, peeled garlic cloves, small glass bowl of ghee, serrano pepper, small plate with various spices, and a glass spray bottle with olive oil.

Baked Eggplant Tikka Masala Ingredients

  • Eggplant - Globe eggplants work beautifully here, becoming silky and tender as they roast. Look for firm, glossy eggplants without soft spots.
  • Extra-virgin olive oil, garam masala, & salt - Season the eggplant before roasting, helping it brown and develop warm, aromatic flavor.
  • Ghee - Creates a rich base for the tikka masala sauce; substitute coconut oil to keep it vegan.
  • Shallot, garlic, & ginger - The aromatic foundation of the sauce, adding savory depth and warmth.
  • Serrano chili - Adds a fresh kick of heat; remove the seeds for a milder sauce or adjust to taste.
  • Tikka masala spices - Garam masala, paprika, dried fenugreek leaves, cumin, and turmeric create the deeply fragrant, warming flavor of the sauce.
  • Tomato paste & tomato puree - Form the rich, savory tomato base and give the sauce body.
  • Heavy cream or coconut milk - Makes the tikka masala sauce luxuriously creamy; use coconut milk for a vegan version.
  • Sugar or honey - Just a touch balances the acidity of the tomatoes and rounds out the spices; adjust to taste.
  • For serving - Spoon over fluffy basmati rice and finish with fresh cilantro or scallions and crispy shallots.

How to Make Baked Eggplant Tikka Masala

1. Prep the eggplant. Preheat the oven to 425F (convection is great!). Keep the stems intact while cutting the eggplants into 1/3-inch slices vertically. Brush or spray with olive oil and season with salt and garam masala.

hand holding sliced eggplant with the stem intact on a wood cutting board next to a sharp knife.
spraying olive oil in between the eggplant slices on a parchment-lined baking sheet.

Place on a parchment-lined baking sheet. Use your hand to slightly flatten the eggplants to help the slices fan out. Bake for 30 minutes, then use tongs to flip them. Fan them out again. Bake for 10 more minutes, or until fork-tender.

2. Make the tikka masala sauce. While the eggplant bakes, add the shallot, garlic, ginger, and chili pepper to a food processor and pulse until finely chopped. Remove the aromatics and set aside. Add the tomato to the food processor and purée (add water if needed to make 1 cup of puréed tomato).

garlic, shallot, ginger, and serrano finely chopped in a food processor.
tomato purée in a food processor.

3. Sauté the aromatics and simmer the sauce. Add ghee to a medium saucepan or skillet and warm over medium heat. Sauté the shallot-garlic mixture until softened, about 4 minutes.

Add the spices, toast for one minute, then add the tomato paste and toast for another minute, stirring.

serrano chili mixture sautéing in a skillet with a wooden spoon.
Indian spices, aromatics, and tomato paste in a skillet with a wooden spoon.

Add the puréed tomato and scrape up any browned bits (add a splash of water if needed). Simmer for 2 minutes, then mix in the cream, season with salt and pepper, and add sugar. Taste and adjust the salt, sugar, and heat as needed. For more heat, add a pinch of cayenne. Turn off the heat.

simmering tomato tikka masala sauce in a skillet with a wooden spoon.
simmering creamy tikka masala sauce in a skillet with a wooden spoon.

4. Add the tikka masala to the eggplant. Once the eggplant is tender, slather the slices (get in between them) with the tikka masala sauce, then cover the eggplants with the remaining sauce (do this on the sheet pan or in a greased baking dish). Bake for 10-15 minutes, or until the sauce thickens and deepens in color.

eggplant slices slathered with creamy tikka masala sauce.
baked eggplant slices in creamy tikka masala sauce on a parchment-lined sheet pan.

5. Serve. Serve in a baking dish, garnished with crispy shallots and cilantro, or plate them individually; cut off the stems, and serve 3-4 eggplant slices over fluffy basmati rice, adding extra sauce from the pan; garnish with cilantro or scallions and crispy shallots.

baked eggplant tikka masala slices on basmati rice with fresh cilantro and crispy shallots.

Chef’s Tips

  1. Keep the stems intact. The stem holds the eggplant together as you slice, creating that beautiful fan shape. Cut it off just before serving.
  2. Try an easier variation. Make this with roasted cubed eggplant and chickpeas for added protein, or roast individual eggplant slices until tender, spoon the sauce over them, and bake.
  3. Make the sauce ahead. You can make the tikka masala sauce a few days ahead and refrigerate it, making this an easy dinner to assemble later.
  4. Slice evenly. Aim for roughly 1/3-inch slices so the eggplant cooks evenly. Too thick and the centers may stay firm; too thin and the slices can become overly soft.
  5. Roast until completely tender. Before adding the sauce, a knife or fork should slide easily through the thickest part of the eggplant. If it’s still firm, roast for another 5-10 minutes. The final bake is mostly about melding the eggplant with the sauce.
  6. Get the sauce between the slices. Gently fan the roasted eggplant apart and spoon the tikka masala sauce between the layers. This is what makes every bite so flavorful.

Serving Suggestions

Serve over fluffy basmati rice or cauliflower rice to soak up all of the rich tikka masala sauce. Add warm naan for scooping up the tender eggplant and extra sauce. A spoonful of raita is also nice, providing a refreshing contrast. Finish with cilantro or scallions and crispy shallots for the perfect crunch!

Storage

Leftovers: Let cool to room temperature, then store leftovers an airtight container in the refrigerator for up to 4 days.

To freeze: Let the baked eggplant tikka masala cool completely, then transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven until warmed through. Keep in mind that the eggplant will be softer after freezing and reheating.

baked eggplant tikka masala with fresh cilantro and crispy shallots in a serving dish.

More Eggplant Recipes You Might Like

After you try this Baked Eggplant Tikka Masala recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia

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This Baked Eggplant Tikka Masala features tender, fan-roasted eggplant slathered in a rich, fragrant tikka masala sauce, baked until bubbling and golden. A cozy fall meal that is vegan-adaptable.

Baked Eggplant Tikka Masala

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  • Author: Sylvia Fountaine | feasting at home
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x
  • Category: Dinner, eggplant recipes, entertaining, fall dinner, sheet pan dinner, vegetarian dinner, winter dinner
  • Method: Baked, various
  • Cuisine: Indian
  • Diet: Gluten Free, Gluten-Free, Hindu, Vegan, Vegetarian
Print Recipe

Description

This Baked Eggplant Tikka Masala features tender, fan-roasted eggplant smothered in a rich, creamy, fragrant tikka masala sauce. Serve over fluffy basmati rice with fresh cilantro and crispy shallots for a cozy vegetarian dinner. Vegan-adaptable!

Ingredients

Units Scale
  • 2 1/2– 3 lbs eggplants (2-3 globe eggplants)
  • 2 tablespoons olive oil
  • salt to taste
  • 2 teaspoons garam masala

Tikka Masala Sauce

  • 2 tablespoons ghee ( or coconut oil)
  • 1 shallot
  • 3 tablespoons of garlic (6–8 cloves)
  • 2 tablespoons fresh ginger, sliced
  • 1 serrano chili, remove seeds
  • 1 teaspoon garam masala
  • 2 teaspoons paprika (not smoked)
  • 2 teaspoons dried fenugreek leaves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 cup tomato paste
  • 1 large tomato, pureed (or use 1 cup tomato puree)
  • 1 cup heavy cream or coconut milk (stirred)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1–2 teaspoons sugar or honey, to taste

Garnishes

  • Serve over fluffy basmati rice, top with cilantro or scallions, and crispy shallots.

Instructions

  1. Preheat oven to 425F (convection is great!)
  2. Prep Eggplant. Leaving the stem intact, cut the eggplant into â…“-inch slices vertically. (Refer to photos). Brush or spray each of the cut sides with olive oil, sprinkle with salt and garam masala. Place on a parchment-lined sheet pan and flatten slightly with your palm to help separate or fan out the slices. Bake for 30 minutes, flip the eggplants using tongs, and fan out again. Bake for 10 more minutes or until fork-tender.
  3. Tikka Masala Sauce. While the eggplant bakes, make the sauce. Pulse the shallot, garlic, ginger, and chili pepper in a food processor to finely chop. Set aside and then puree the tomato in the same food processor. Add water if needed to make 1 cup pureed tomato.
  4. Saute. Heat ghee in a medium saucepan over medium heat. Add the shallot-garlic mixture and sauté until fragrant and softened, about 4 minutes. Add the spices and toast for one minute, blooming them. Add the tomato paste and toast for another minute, stirring. Add the pureed tomato and scrape up any browned bits. Feel free to add a splash of water if needed to loosen up any browned bits. Simmer for 2 minutes. Mix in the cream, season with salt, pepper, and sugar. Adjust salt, sugar and heat to taste. For more heat, add a pinch of cayenne. Turn off the heat.
  5. Combine. Once the eggplant is tender, slather the tikka masala sauce between the slices, then cover the eggplants with the remaining sauce. You could do this in a greased baking dish or leave it on the sheet pan. Bake for 10-15 more minutes, or until the sauce thickens and deepens in color.
  6. To serve, cut the stem end off the eggplant and serve 3-4 slices over fluffy basmati rice, adding extra sauce from the pan. Garnish with cilantro (or scallions) and crispy shallots.

Notes

Leftovers will keep up to 4 days in an airtight container in the fridge. 

Easy Variations. I have also made this with roasted cubed eggplant and added chickpeas for protein. Or make eggplant slices: roast until tender, spoon sauce over individual slices, and bake. 

Quick Basmati Rice. Add 2 cups white basmati rice to a medium saucepan, add 3 cups water, and a generous pinch of salt and cumin seeds. Bring to a boil, cover, lower heat to medium-low, and simmer gently for 20 minutes or until the water is gone. Turn the heat off, let stand 5 minutes, and fluff with a fork. Or use our pasta method here. 

Nutrition

  • Serving Size: Half of an eggplant with sauce
  • Calories: 362
  • Sugar: 17.5 g
  • Sodium: 646.9 mg
  • Fat: 24.8 g
  • Saturated Fat: 11.7 g
  • Carbohydrates: 32.8 g
  • Fiber: 11.9 g
  • Protein: 6.7 g
  • Cholesterol: 49.2 mg

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