Crispy Aubergine with Masala Sauce

Aubergine, but make it crispy. No sad, soggy slices here—just golden, crunchy perfection with a rich, spiced masala sauce that brings the heat. It’s bold, it’s tangy, and it gives this often-too-sloppy veg the edge it deserves. One bite, and you’ll see why this one’s a keeper.

Crispy Panko Aubergine on a bed of Masala Sauce

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Recipe Crispy Aubergine with Masala Sauce

Serves: 2

Time: 1 hour 20 mins

Difficulty: Medium

Ingredients

Aubergine:

• 2 aubergines

Masala Sauce:

• 2 tbsp coconut oil

• Handful of curry leaves

• 1 red chilli (or more if you like it hot!)

• 1 onion, finely chopped

• 1 tbsp garlic & ginger paste

• 2 tbsp toasted desiccated coconut

• 1 tsp coriander seeds

• 500g tomatoes, blended

• 150ml coconut milk

• 1 tsp tamarind concentrate

• 1 tsp garam masala Optional Garnishes: Coriander, Coconut Chips and Cream.

Breaded Coating:

• 50g flour

• 2 eggs, whisked

• 60g panko breadcrumbs

• 1 tsp nigella seeds

• 1 tbsp desiccated coconut

• 1 tsp garlic granules

• 2 pinches garam masala

• Salt

Method

1. Roast the Aubergines

• Preheat your oven to 200°C (392°F).

• Pierce the aubergines with a fork a few times and roast for 50 mins.

• Once cooked, place them in a covered bowl to cool—this makes peeling the skins way easier.

2. Prep the Breading Stations

• Get three plates ready:

  • Plate 1: Flour.

  • Plate 2: Whisked eggs.

  • Plate 3: Panko breadcrumbs, nigella seeds, desiccated coconut, garam masala, and garlic granules—mix well!

3. Make the Masala Sauce

• Toast the desiccated coconut in a dry pan until golden.

• Toast the coriander seeds separately, then blitz both with coconut into a fine powder.

• Heat coconut oil in a pan until shimmering, then fry the onion, curry leaves, and chilli until golden.

• Stir in the garlic & ginger paste and the toasted coconut-coriander mix.

• Add the blended tomatoes and let it simmer for a few minutes.

• Pour in the coconut milk and let it gently bubble away while you prep the aubergine.

• Right at the end, stir in the tamarind concentrate and garam masala, then season to taste.

4. Peel & Bread the Aubergines

• Once cooled, peel off the skins and flatten the aubergine using a fork.

• Dip each piece in flour, then egg, then the panko mix—coat well!

5. Fry Until Crispy

• Heat a pan of oil to 170°C (or until a piece of bread sizzles and turns golden).

• Fry the aubergine 2-3 mins per side until crispy and golden.

6. Assemble & Serve

• Spread a big dollop of the masala sauce on the plate and drizzle cream over it (you can stick to coconut milk if you want to keep it vegan).

• Add a pinch of garam masala and salt to the crispy aubergine, then cut it lengthways and place it on top of the masala sauce.

• Garnish with fresh coriander and coconut chips.
  

Enjoy!