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Indian mashed eggplant Recipe (with Video)

Tree nut free, Shellfish-free, Mostly Veg

Discover our Indian mashed eggplant Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 50min


Main Dish
- 1 Eggplant, large, ripe
- 5 cloves Garlic
- 2 green chili
- 1 Onion, finely diced
- 0.5 tbsp Ginger, grated
- 1.5 cups Tomatoes, chopped (or sub with tomato sauce)
- 1 tsp garam masala, (or make your own by grinding cinnamon, cloves, pepper, cardamom, cumin seeds, and coriander seeds)
- 2 tsp Indian curry blend
- 0.5 tsp Salt, or to taste
- 1 tbsp Coconut oil, for frying
- 0.5 cup Cilantro leaves, chopped
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Preparing the Eggplant
1. Wash a large ripe eggplant.
2. Cut the sides lengthwise.
3. Stuff three cloves of peeled garlic (cut in halves) into the sides of the eggplant.
4. Optionally add green chili.
5. Massage with olive oil.
6. Bake in the oven at 395 degrees F until the flesh is soft and fully cooked.
Preparing the Spice Mixture
1. Heat oil over medium-high heat and toast your spices (if you use whole ones).
2. Sauté the onion together with salt until translucent.
3. Finely dice two cloves of garlic and add with the grated ginger.
4. Roast for 1 minute.
5. Add chopped tomatoes or tomato sauce and the rest of the spices.
6. Let simmer.
Final Steps
1. Once the eggplant is fully cooked, let it cool for a bit, then mash it.
2. Add the eggplant to your tomato base and mix well.
3. Serve with basmati rice, naan, or flatbread. Enjoy!

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