Eggplant Tikka Masala

Eggplant Tikka Masala



Hey everyone! I wanted to try something different so I made eggplant tikka masala. It is vegan, or as far as I know. I am not vegan, obviously. It does contain honey ( so if you are against bee products as well, this isn’t for you). So from my understanding this is a plant and nut based recipe. I hope you enjoy it, but you should know it is spicy.


  • 1 eggplant cut into coins (sliced)
  • 3 tbsp of oil
  • 2 tbsp oil (for curry)
  • 2 tomatoes chopped
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp chili powder
  • 2 tsp ground ginger
  • 1 tbsp honey
  • 2 tbsp cashew yogurt
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric


  1. Slice eggplant into coins. Heat pan with 1 tbsp oil and place 1/3 of eggplant into the pan. Fry about 1 min each side. Browning the eggplant slightly. ( if you aren’t vegan; using an egg white wash will be helpful). Place the cooked eggplant on a plate with a paper towel. Repeat remaining thirds twice. Once finished pat dry.
  2. Heat remaining 2 tbsp oil in pan. Add onions and cook until translucent. About 3 minutes. Then add tomatoes, cook about a minute.
  3. Add all of the spices above, yogurt and honey. Cook approximately 3 more minutes. Stir frequently.
  4. Transfer ingredients from pan into a blender or food processor and blend until you have a thick curry sauce.
  5. Pour curry back into pan for an additional 2-3 more minutes.
  6. Once the curry is done, serve the eggplant with a dollop of the curry sauce atop each coin. ( it’s very spicy, so use sparingly)
  7. Garnish with parsley and enjoy!

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