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Eggplant Masala is a delightful Indian dish that brilliantly highlights the unique, slightly sweet flavour of eggplants. The dish is a harmonious blend of fragrant spices, ripe tomatoes, and tender eggplants cooked to perfection.

Let’s see the recipe for this delicious dish:

Ingredients Required:

  • 2 large eggplants
  • 3 ripe tomatoes (finely chopped)
  • 1 large onion (finely chopped)
  • 1 tbsp ginger-garlic paste
  • 2 green chillies (sliced)
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 3 tbsp vegetable oil
  • Fresh coriander leaves for garnish


  • Dice the eggplants into pieces and add them in water to avoid discolouration.
  • Warm up oil in a large pan; now add cumin seeds and let it crackle.
  • Add the chopped onions into the pan and fry until they turn golden brown.
  • Now add ginger-garlic paste and sliced green chillies into the pan. Continue to saute until the raw aroma dissipates.
  • Add the finely cut tomatoes, turmeric powder, red chilli powder, and coriander powder to the mix.
  • Keep cooking until the tomatoes soften, and the oil separates from the mixture.
  • Remove the water from the eggplants and add them to the pan. Stir thoroughly to ensure each piece is well-coated with the spice mix.
  • Put a lid on the pan and allow it to simmer on medium heat for approximately 15 minutes or until the eggplants become soft. Stir occasionally.
  • Once the eggplants are well cooked, sprinkle garam masala and salt. Stir well and let it cook for an additional 2 minutes.
  • Garnish with fresh coriander leaves when serving.

Tip: This dish pairs well with roti or rice. You can also serve it as a side dish with your main course.

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