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Eggplant Tikka Masala

Creamy eggplant tikka masala with smoky, warm spices
Tender slices in a rich tomato-coconut sauce—so comforting
Serve it hot and enjoy that restaurant-style cozy flavor

dinner ⏱ 40 min 452 kcal / portion 55.6 g carbs / portion (estimated) vegetarian

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v2 · rb0e705f985 20260727Z1751 1 piece onion 2 pieces garlic 70 ml coconut milk 3 pieces eggplant 100 ml water 500 g basmati rice 🔪 chop the onion 🍳 ⏱ 5 min fry the onion until soft then fry 1 min then fry 30 sec then bring to a boil for 2 min and cook with lid for 10 min 🔪 chop the garlic 🍳 cook the garlic with the onion base 🌀 stir in the cumin, chili powder, and turmeric 🌀 stir in the tomato puree and tomato sauce 🍳 ⏱ 40 min simmer the sauce 🔪 thinly slice the eggplant 🍳 season the eggplant with salt and pepper and grill until tender 🌀 pour in the coconut milk and mix well 🌀 combine the grilled eggplant with the tikka masala sauce 🍳 cook basmati rice 🍽 serve the eggplant tikka masala with basmati rice Eggplant Tikka Masala 🎉 2 tsp cumin 2 tsp chili powder 1 tsp turmeric 1 tbsp tomato puree 750 g tomato sauce salt to taste pepper to taste olive oil to taste cumin, chili powder, turmeric tomato puree, tomato sauce coconut milk salt, pepper, olive oil water
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Preparation steps

  1. chop the onion
  2. fry the onion until soft for 5 min then fry 1 min then fry 30 sec then bring to a boil for 2 min and cook with lid for 10 min
  3. chop the garlic
  4. cook the garlic with the onion_base
  5. stir in the cumin, chili powder, and turmeric
  6. stir in the tomato puree and tomato sauce
  7. simmer the sauce for 40 min
  8. thinly slice the eggplant
  9. season the eggplant with salt and pepper and grill until tender
  10. pour in the coconut milk and mix well
  11. combine the grilled eggplant with the tikka masala sauce
  12. cook basmati rice
  13. serve the eggplant tikka masala with basmati rice

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