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.

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425F (convection is great!)
Prep Eggplant. Leaving the stem intact, cut the eggplant into ⅓-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.
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.
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.
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.
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