Eggplant Masala is a vegetarian Indian dish that is mix with eggplant, chopped tomatoes, spices, and herbs.
In my experience, Indian cuisines have one of the best vegetarian dishes in the world. Normally when I had a meal, I need to include protein meat for me to get full. But, eating vegetarian Indian food is an exception.
One Indian vegan recipe that is my favorite yet simple to make is Eggplant Masala. Some call this dish brinjal masala, which is a northern Indian dish popular among locals. This dish has a rich flavor and great aroma since I add garlic, ginger, red onion, and spices like Garam Masala. This recipe can be serve as a main dish or side dishes which we eat it with flatbre
What makes this dish red is because I added tomatoes and red chili powder if you like it spicy. In this version of my recipe, I don’t make my masala soupy since I prefer dry masala curry. It makes it better to eat with roti/flatbread or even rice if you like.
The ingredient to make eggplant masala requires several spices and herbs to make this recipe.
Firstly, I am using eggplant as my main vegetable ingredient. You can use aubergine or any kinds of eggplant you like.
Secondly, I am using ginger, garlic, and onion since it gives pleasant aroma and flavor to my dish. Furthermore, I am using tomatoes and red chili powder (optional if you don’t like spicy) to make my masala red.
Thirdly, the most important ingredients for my eggplant masala are the spices. You cannot make Indian cuisines without herbs and spices.
- Garam Masala
- Cumin Seeds
Although I forget to include in the picture, Garam Masala is the most important Indian spice since they make the dish flavorful, and it is rich in antioxidants.
Note: If you don’t have cumin seed, you can instead use cumin powder since they both taste the same.
Lastly, you need vegetable oil for sautéing the dry ingredients; water for making the tomatoes and spices into a paste & simmering the eggplant; and salt & sugar for taste.
Cooking Recipe Instruction
As long you have the spices for this recipe, cooking Eggplant Masala is easy and straight forward.
Firstly, add vegetable oil to the pan or skillet. Once the oil is hot, add cumin seed and give a stir till it turns brown.
Next, add ginger and garlic to the pan. Stir to mix before adding the red onions. Stir the onion with the ginger and garlic for few minutes before adding the chopped tomatoes.
Stir to mix the tomatoes with the rest of the ingredients before adding all the spices. Give a quick mix before adding water to help turn into a paste or sauce.
Add the chopped eggplants to the pan and stir to mix. Add water again and cover with the lid to let it simmer for 5 minutes or until the eggplant is cooked and soft. Add salt and sugar and stir for one more time before turning off the heat.
Other Indian Food Recipes
If you love Indian cuisines, here are other recipes that I use garam masala as one of my ingredients.
Recipe Frequently Asked Questions (FAQs)
There is a similar Indian dish where you add potatoes with eggplant. But, this recipe is called baingan masala which is an eggplant mixed with potatoes.
Eggplant Masala is best to serve and eat either with rice or Indian flatbread like roti or chapatti. You can also use any flatbread that you like.
In my experience, when I cook food with spices, they can only last in the fridge for up 5 to 7 days.
This brinjal masala eggplant dish is a vegan friendly since I don’t add any animal products or fats. The cooking oil I am using is vegetable based canola oil, and the rest are all plant based herbs and spices.
- 1 ½ cup of chopped eggplants
- ½ teaspoon of cumin seeds
- ½ teaspoon of turmeric
- 1 teaspoon of coriander powder
- 1 tablespoon of garam masala
- 1 cup of chopped tomatoes
- 1 cup of chopped onions
- 1 teaspoon of grated ginger
- 2 teaspoon of grated garlic
- ¾ cup of water
- 3 tablespoon of vegetable oil
- 2 teaspoon of sugar
- ½ teaspoon of salt
Add vegetable oil in the pan. Once the oil is hot, add cumin seed and give a stir till it turns brown.
Add ginger and garlic. Stir to mix before
adding the onions. Continue stirring for few minutes until the onion is almost cooked.
Add the chopped tomatoes and give a stir before adding all the spices.
Add ¼ cup of water and stir till it turn into paste or sauce
Add the chopped eggplants and stir to combine.
Add ½ water and cover with the lid to let it simmer for 5 minutes or until the eggplant is cooked and soft
Add salt and sugar and stir for one more time before turning
off the heat.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 155Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 273mgCarbohydrates 15gFiber 3gSugar 7gProtein 2g