Eggplant Tikka Masala

This flavor-packed eggplant tikka masala is the best vegetarian tikka masala you will ever have! It features spiced cubes of chewy eggplant tossed in a creamy, aromatic and rich tomato-coconut milk sauce that's filled with Indian spices. It comes together easily and makes for a healthy and versatile comfort food dinner your whole family will love.

Here is an amazing vegan comfort food recipe that is guaranteed to be a hit if you love Indian food or curries: eggplant (aubergine) tikka masala.

It combines a creamy tomato-coconut sauce that bursts with lots of aromatic flavors and it features chewy bites from the roasted chunks of eggplant and chickpeas. 

I make curries at least once a week, especially in the winter, as it always seems to satisfy my family's craving for a heartwarming cozy meal, including our kids. Butter bean curry and mung bean curry made using yellow curry powder are among our favorites, although I have a special love for tikka masala sauces made using garam masala spices. Like this one!

I even make pasta with a tikka masala sauce and for a boost of plant-based protein, then I'll go for a tofu tikka masala. But there is something special and unique about roasting eggplant in the oven with spices, and then coating the chunks with a robust, creamy and rich sauce that's full of character. This vegan tikka masala is a must-try!

We served our eggplant curry with a side of sourdough bread, but rice or naan bread makes for another fantastic vessel to grab on the addictive silky sauce.

Let me know if you gave it a try! ❤️

What is tikka masala?

Tikka means "pieces of meat" usually marinated in yogurt with lots of spices before cooking (served dry). Tikka masala refers to the meat served in a creamy tomato curry sauce. Even though a classic tikka masala includes meat, you can make a vegetarian dish using tofu, mushrooms, chickpeas or cauliflower.

Although tikka masala reflects Indian flavors, you likely will not find a saucy Tikka masala in India. The main theory for the origin of the tikka masala dish is that an English chef from India adapted a dryer Indian chicken recipe (tikka) to serve it in a saucy mixture (chicken tikka masala). The idea was to fit better with the British cuisine style to make it more appealing in British Indian restaurants.

Why you will love this recipe

• Easy and quick recipe perfect for weeknight dinners
• Features a creamy sauce filled with bold flavors and warming Indian spices
• Amazing comfort food meal for chilly nights
• Such a fun way to serve eggplant
• Calls for a few ingredients, but this recipe is very versatile and easy to adjust to what you have
• Healthy and packed with veggies and antioxidant-rich spices
• Naturally vegan, vegetarian and gluten-free

Ingredients you will need

(See below in the recipe card for the measurements)

• Eggplant or Aubergine: I used a large globe or American eggplant for this recipe. If your eggplant is small, then use 2 instead.
• Onion: I used a small yellow onion, but you can use any onion that you have.
• Garlic: I like to add a lot of fresh garlic to a curry sauce, which boosts the spice flavor even more. I used 4 garlic cloves, but you could add 5 or 6.
• Fresh ginger: amazing in curries to deepen the flavor, you will need about 1 inch of fresh ginger root.
• Spices: I used a combination of cumin seeds, turmeric powder, coriander powder and ground cinnamon, plus some garam masala spices blend. You can play around with the spices and swap them for what you have, although I will say that to make a tikka masala sauce, you will need some garam masala.
• Chickpeas: you don't need to add the chickpeas, but they add extra protein and a good bite to this vegan tikka malsa. You can swap for other beans, such as cannellini beans or Navy beans.
• Tomato sauce: you can use tomato passata, tomato puree, tomato sauce or crushed tomatoes. Cubed tomatoes can work too, although expect chunks of tomatoes in your sauce.
• Coconut milk: responsible for the creaminess and rich flavor of the sauce. Make sure you use an unsweetened coconut milk. You will need half of a can, so keep the extra in the fridge for another recipe or to use in smoothies or lattes.
• Maple syrup: optional, but I find that a little sweetener works well in an acidic tomato-based sauce that's filled with spices.
• Cilantro: also optional if you don't like cilantro.

How to make eggplant tikka masala

(See below in the recipe card for the full recipe)

Roast the eggplant

Preheat the oven to 400º and line a baking sheet with parchment paper.

Slice the eggplant into large cubes (about 1-inch cubes) and then transfer to the prepared baking sheet.

Add a little olive oil over the vegetable and then sprinkle the garam masala (2 tsp) and a little salt over. Toss the pieces to cover them evenly and then spread them out on the baking sheet.

Bake for 30 minutes.

Make the tikka masala sauce

While the cubed eggplant is baking, then you can make the sauce. 

Warm up a large pan or skillet with a little oil and then, add the onion with a pinch of salt and some ground black pepper. Stir and cook on medium-high heat for about 5-7 minutes or until softer.

Then, add the cumin seeds, ginger, garlic, coriander, turmeric, cinnamon and garam masala. Stir to coat the onion and keep cooking for 1-2 minutes.

Pour the tomatoes, water, coconut milk and maple syrup into the pan and stir to combine. Bring to a simmer and keep cooking on medium heat for about 8-10 minutes stirring once in a while.

Combine and finish up

When the sauce looks done, then you can add the chickpeas, roasted eggplant cubes and fresh cilantro. Stir to combine and keep simmering for another 2-3 minutes. Adjust salt to your liking and feel free to add more spices as needed (or more coconut milk).

Serve warm over rice or with a side of bread.

Helpful tips

• It is helpful to prep all the ingredients before making the sauce, such as grating the ginger, crushing the garlic, draining the chickpeas, opening the cans, measuring the spices, etc. This can help prevent overcooking or burning some ingredients.
• When preparing the eggplant, try to make large chunks as they will slightly shrink while cooking and the texture will be more pleasant.
• This recipe calls for half of a can of coconut milk, so keep the rest for making smoothies or another recipe. You will also have extra to drizzle on the tikka masala when serving.
• Some cans of coconut milk will separate into a watery layer and a top solid coconut cream layer. So, be sure to combine these 2 parts carefully before using.
• If you are looking for a tikka masala sauce with a mild flavor, such as if serving for kids, then simply start with less of the spices and add more if needed once you taste. 

Serving suggestions

I already had some sourdough bread, so this is what I served the aubergine tikka masala with. You can also serve on whole grains, such as basmati rice, brown rice, barley or quinoa. This coconut rice would be amazing. 

Another classic for any curries would be to serve with naan bread (if you are vegan, check on the ingredients list as they often are made with buttermilk). I have made this homemade naan recipe and it is amazing every time, check it out!

For a boost in vegetables, then serve with a side of broccoli (you can roast them on a second pan alongside the eggplant) or a side of green salad.

For a nice contrast with the spiced sauce, you can garnish with a dollop of plain yogurt or a drizzle of coconut milk from the leftovers in the can.

Variations

This recipe is very versatile and you can swap the spices and add more vegetables. Here are a few ideas:

• Vegetables: feel free to add some zucchini, cauliflower, mushrooms, fresh tomatoes, red bell pepper, kale, etc. If you end up adding more veggies, then consider adding the whole can of coconut milk and adjust the amount of spices accordingly.
• Protein: I love chickpeas in curry gravies for their earthy bite, but other white beans work well too, especially butter beans or navy beans. You can also add some cubes of tofu, tempeh or even cooked lentils.
• Spices: you can easily experiment and play around with the spices. Other ideas include chili powder, ground cumin or yellow curry powder.
• Spicy: for a spicy sauce, you can add chopped red chilies or ground cayenne pepper.
• Creamy: you can swap the coconut milk for plain yogurt for a lower-fat and lower-calorie recipe. 

Storage tips

Keep the leftovers in an airtight container in the fridge for up to 4 days. Stir well before serving and reheat using the microwave or the stove. If the sauce thickens while resting, then you can add a splash of water.

You can also freeze this recipe, although this might alter slightly the texture once thawed. Keep it in the freezer for up to 3 months and defrost overnight in the fridge. 

FAQs

What is garam masala?

Garam masala is made with a mix of spices originating from India. It typically includes fennel, cloves, black peppercorn, cardamom, cumin, cinnamon, nutmeg and coriander, although you might find different spice blends.

It has a complex bold flavor that's somehow peppery, warm and very fragrant, and it is usually used in marinade or to make sauces.

Do I need to salt the eggplant first?

You can if you want, although I did not salt/rinse the eggplant before roasting it for this recipe. Salting eggplant helps remove some of the natural bitterness from the vegetable and can also pull some of the extra moisture before cooking it to make the vegetable less mushy or soft. Today's eggplant variety tends to be less watery and smoother in flavor, so I often skip that extra step to be more convenient, especially when the aubergine is served in a sauce.

Similar recipes to try

• Mung bean curry
• Butter bean curry
• Vegan creamy lentil curry
• Aubergine and cauliflower curry
• Vegan jackfruit curry

I hope you like this eggplant tikka masala recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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📖 Recipe

Please note that the nutritional information is an estimate provided for informational purposes only (calculated by software) and may vary based on cooking methods and ingredients used. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

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