Baked Eggplant Tikka Masala

Name: Baked Eggplant Tikka Masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 large eggplants, sliced into thick rounds; 3 tablespoons olive oil; 1 teaspoon salt; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 can (15 ounces) tomato sauce; 1 cup coconut milk or heavy cream; 2 tablespoons tikka masala spice blend; 1 teaspoon turmeric; Fresh cilantro for garnish

This roasted eggplant dish offers all the creamy comfort of a classic tikka masala without the meat.

By Enzo81 Kitchen· Indian· October 18, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

There is something so satisfying about the way eggplant soaks up a rich sauce in the oven. This recipe turns garden fresh eggplant into a hearty vegetarian meal that feels fancy enough for guests but is simple enough for a Tuesday night.

My top tip for this dish is to make sure you salt the eggplant slices before roasting. It pulls out any bitterness and helps the pieces hold their shape while they bake in that fragrant sauce.

Ingredients

2 large eggplants, sliced into thick rounds
3 tablespoons olive oil
1 teaspoon salt
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 ounces) tomato sauce
1 cup coconut milk or heavy cream
2 tablespoons tikka masala spice blend
1 teaspoon turmeric
Fresh cilantro for garnish

8Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Arrange the eggplant slices on a baking sheet, brush them with olive oil, sprinkle with salt, and roast for 20 minutes until tender.
3
While the eggplant roasts, heat a little oil in a pan and sauté the onion until soft.
4
Add the garlic, ginger, and spices to the pan, cooking for one minute until fragrant.
5
Pour in the tomato sauce and coconut milk, stirring well to create a smooth, creamy sauce.
6
Transfer the roasted eggplant into a baking dish and pour the sauce over the top.
7
Bake for another 15 minutes until everything is bubbling and golden.
8
Garnish with plenty of fresh cilantro before serving.

Tips

Serve this over a bed of fluffy basmati rice or with warm garlic naan to soak up the extra sauce. You can store leftovers in an airtight container in the fridge for up to three days, and the flavors often taste even better the next day.

#Vegetarian #Healthy #Dinner #Indian

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