Roasted Eggplant Tikka Masala

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A super fragrant, tasty and very easy side dish or vego main meal. There is nothing I don't like about this dish. YUM.

Inspired by:

recipe updated 8 Oct 2019


  • Pistacchios icon
    as needed
  • Aubergine icon
    2 (600g)
  • Sea salt icon
    Sea salt
    as needed
  • Curry paste icon
    Curry paste
    3¾ tbsp (about 60g)
  • Plain yogurt icon
    Plain yogurt
    as needed
  • Coriander icon
    5 sprigs
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon Parchment paper
  • kCook icon Water
  • kCook icon Cutting board
  • kCook icon Plate
  • kCook icon Baking dish - 2 quart

Step preview

  1. Add aubergine to a clean cutting board
  2. Slice lengthwise
  3. Add sea salt to the aubergine generously
  4. Let rest - 20 min
  5. Rinse with water
  6. Pre-heat oven - 200°C
  7. Line a clean baking dish with parchment paper
  8. Retrieve aubergine
  9. Brush with curry paste
  10. Transfer aubergine to baking dish
  11. Roast until softened - 30 min, 200°C
  12. Transfer aubergine to plate
  13. Garnish with plain yogurt, coriander and pistacchios
  14. Drizzle with extra virgin olive oil
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