Roasted Eggplant Tikka Masala

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    113

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

recipe updated 29 Jul 2019

Ingredients

  • Aubergine icon
    Aubergine
    600g
  • Sea salt icon
    Sea salt
    as needed
  • Curry paste icon
    Curry paste
    60g
  • Plain yogurt icon
    Plain yogurt
    as needed
  • Coriander icon
    Coriander
    about 5 sprigs
  • Pistacchios icon
    Pistacchios
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml

Tools

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

Step preview

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