For the Masala spice:

  • 1 tblsp chili powder
  • 2 tblsp ground coriander
  • 1 tblsp ground cumin
  • 1 tsp garam masala
  • Good pinch of salt
  • 1 tblsp panch phoran, crushed

Combine all the spices together and store in a jar.

For the main:

  • 3 tblsp of olive oil
  • 10 long baby eggplants
  • 3 tblsp of masala spice mix
  • ½ tsp extra of panch phoran
  • 3 green chillies, cut in half
  • 2 onions, finely chopped
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tins diced peeled tomatoes or 5 fresh tomatoes blended
  • Juice of 1 lemon
  • 3 cm piece of ginger, peeled and cut into julienne


  • Cut the eggplants length ways in half, keeping them intact at the stalk and rub them with the Masala spice so that are nicely covered in side.
  • Heat the oil over a moderate heat in a large frypan that will hold all of the eggplant.  Fry the eggplant in batches until golden on all sides, about 10 minutes all up or until they are almost cooked. Remove the eggplant and set aside.
  • Add into the pan the panch phoran, and cook until they start to pop, then add the chillies, diced onions and spices and cook for 7-8 minutes until the onions have softened.
  • Add in the tomatoes and cook for 20 minutes or until the oil separates from the sauce.
  • Add in the eggplants and cook for a further 20 minutes until the eggplants have cooked through.
  • You may need to add a little water to the sauce if it becomes too thick.
  • Season with salt and pepper and serve with the lemon juice and fresh coriander scattered over the top.

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