Baked Eggplant Tikka Masala

Name: Baked Eggplant Tikka Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 medium eggplants, sliced into rounds or fan shapes; 3 tablespoons olive oil; 1 onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 can crushed tomatoes; 1/2 cup Greek yogurt or coconut cream; 1 tablespoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt to taste; Fresh cilantro for garnish

This comforting baked eggplant dish brings all the fragrant, creamy spices of a classic tikka masala right to your dinner table.

By Enzo81 Kitchen· Indian· October 17, 2026

enzo81.xyz

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

There is something so satisfying about the way eggplant softens and absorbs flavor in the oven. This recipe skips the usual heavy frying and opts for a roasted method that makes the eggplant melt in your mouth while keeping it light.

It is a wonderful way to enjoy classic Indian flavors at home. If you want to keep this recipe vegan, simply reach for a plant based yogurt or a splash of coconut cream to get that signature velvety texture in the sauce.

Ingredients

2 medium eggplants, sliced into rounds or fan shapes
3 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can crushed tomatoes
1/2 cup Greek yogurt or coconut cream
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
Fresh cilantro for garnish

9Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Brush the eggplant slices with two tablespoons of olive oil and place them on a baking sheet. Roast for 20 minutes until they are tender and lightly browned.
3
While the eggplant roasts, heat the remaining oil in a large pan over medium heat. Sauté the onions until they turn soft and golden.
4
Stir in the garlic and ginger, cooking for another minute until fragrant.
5
Add the crushed tomatoes, garam masala, turmeric, cumin, chili powder, and salt. Simmer the sauce for 10 minutes.
6
Stir the yogurt or coconut cream into the sauce until smooth.
7
Arrange the roasted eggplant in a baking dish and pour the tikka masala sauce evenly over the top.
8
Bake for another 15 minutes until the sauce is bubbling and the flavors have combined beautifully.
9
Garnish with fresh cilantro and serve warm.

Tips

Serve this dish over a fluffy bed of basmati rice or with warm naan bread to soak up the extra sauce. If you have leftovers, keep them in an airtight container in the fridge for up to three days, as the flavors only get better the next day.

#Vegetarian #Dinner #Healthy #Indian Food #Eggplant

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