Bake at 425☏ for about 30 minutes or until soft and slightly charred. Halve the eggplant then make slits across the flesh in a criss cross fashion. But if you have time, roasting the eggplant first is a great way to add another depth of flavor to this dish. I wanted this to be a one pot, quick and easy dish, so you can go ahead and cook the eggplant in the pot with everything else. Please be aware changing the spices will alter the flavor of the final dish, but it will still be delicious! If you don’t have garam masala, you can also try subbing with curry powder, or make your own blend. In a pinch, you can substitute curry powder for the coriander, cumin, and turmeric. This dish is naturally gluten-free! Serve with rice or gluten-free flatbread. Is this eggplant chana masala gluten-free? You can absolutely turn this into a regular chana masala by omitting the eggplant and adding extra chickpeas! Just make sure to serve it with some veggies on the side - or throw in a couple handfuls of chopped spinach in step 5. If you don’t have Japanese Worcestershire sauce available, you can add sugar (and regular vegan Worcestershire sauce if you have it).It adds a lovely contrast to the spice in this chana masala, so I highly recommend adding it if you have some! Japanese Worcestershire Sauce* ⟶ Japanese Worcestershire sauce is sweeter than regular Worcestershire sauce, being made primarily from fruits, vegetables, and vinegar.It makes this dish a lot more satisfying. Coconut Milk ⟶ Not very common in traditional Indian cuisine, but I love adding coconut milk to my curries and stews to make them a little creamy. You can also make your own garam masala blend if you have the right spices. So I highly recommend stocking these in your pantry. Garam Masala, Coriander, Cumin, & Turmeric ⟶ These spices are very common in Indian cooking and can often be used in other cuisines as well.Onion, Garlic, & Ginger ⟶ The aromatic trio that forms the base of many Indian (and other cultures’) dishes.Tomatoes & Tomato Paste ⟶ Tomatoes are full of umami so you’ll see these a lot in my stews.Eggplant & Chickpeas ⟶ I used an American globe eggplant since that is what’s available near me, but Asian or Italian eggplants would also be tasty!.If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.This eggplant chana masala uses a combination of traditional Indian spices and a little *secret ingredient* to create a stew that’s creamy, flavorful, and so satisfying! This curry is one of those dishes that improves over time so it's perfect for leftovers! It keeps well in the fridge for up to a few days, and freezes well too. This curry contains a range of flavourful ingredients, including:īut the real star of the show is the peanut butter, which works simultaneously to thicken the curry and to add a rich nuttiness that compliments the sweet, spicy, sour flavours of the curry.Ī handful of mange tout, sugar-snap peas or French (green) beans add colour and extra nutrients, but you can really customise this curry depending on what you have on hand/need to use up. Just like the chickpeas, eggplant works so well for soaking up the kaleidoscopic aromas of the curry. Browning it in the pan before you start making the curry adds some colour and extra flavour. I recommend cutting the eggplant into thick slices as this enhances its naturally meaty texture. Inspired by both my Chickpea Sweet Potato Peanut Curry and Tofu Satay Curry, I decided to make another peanut butter-infused curry, this time using a mixture of chickpeas and eggplant.
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