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5 from 3 votes

Eggplant Masala

Eggplant Masala:
Course: Side
Cuisine: Indian
Servings: 6 servings


  • 2 medium eggplants , preferably with tender flesh like Italian or Lavender Touch, cut into 3/4 cm-thick rings.
  • 1 cup mint leaves
  • 1 tbsp + 1 tsp vegetable oil
  • 4 cloves
  • 4 cardamom pods
  • 1- inch stick of cinnamon
  • 1 tbsp coriander seeds
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 2 medium tomatoes , diced
  • 1 medium onion , diced
  • 3 cloves garlic , sliced
  • 2-3 tbsp jaggery (unrefined Indian sugar), grated


  • Toss the eggplants with about 1 tsp oil and a pinch of salt and arrange in a single layer on a non-stick rack (you can use a baking sheet, but a rack is more effective in preventing the eggplant from sticking)
  • Broil in the oven for between-10 minutes or until the eggplant is lightly browned and almost tender
  • Meanwhile, heat half of the 1 tbsp of oil and saute the coriander, cloves, cinnamon and cardamom for about 2-3 minutes until fragrant. Drain and remove from the pan to a blender.
  • In the same skillet, saute the onions and garlic until browned on the edges. Also remove to a blender.
  • Add the tomatoes to the skillet and toss for a couple of minutes until they begin to soften. Add to the blender along with the mint leaves.
  • Blend the ingredients, adding a little water, until they make a fairly smooth paste.
  • Cut the grilled eggplant rings into quarters
  • Heat the remaining oil in the skillet.
  • Add the ground masala and stir for a few minutes. Then add the eggplant. Simmer together on low heat, about 10 minutes, adding some water if necessary to keep the sauce slightly fluid. Add the jaggery.
  • Add salt to taste. Garnish with coriander if desired.
  • Serve hot with chapatis or rotis.
  • Tip: This tastes even better the next day.