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Eggplant Chana Masala

Rebecca Weller - Vegan Sparkles
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3

Ingredients
  

  • 1 tbsp coconut oil optional
  • 2 small brown onions finely chopped
  • 2 cloves garlic minced
  • 2 tsp grated fresh ginger
  • 1 large eggplant/aubergine
  • 1 tsp sea salt
  • 2 cups crushed tomatoes
  • 1 cup filtered water
  • 3 cups organic cooked chickpeas (drained and rinsed if from a can)
  • Squeeze of lemon juice
  • 1 cup fresh coriander/cilantro leaves chopped

Dried Spices

  • 2 tsp ground cumin
  • 1/2 tsp ground cayenne pepper
  • 1 tsp ground turmeric
  • 2 tsp ground paprika
  • 1 tsp garam masala

Instructions
 

  • Wash eggplant and (skin on) chop into 1 inch cubes. Discard both ends. Place cubes into a bowl and sprinkle with sea salt.
  • In a large saucepan over medium heat, sauté onion in oil (or a splash of water) until translucent.
  • Add garlic, ginger and eggplant and cook, stirring often, for 10 minutes.
  • Add dried spices and mix well to fully coat the onions and eggplant.
  • Stir in the tomatoes, water and chickpeas. Simmer for 15 minutes.
  • Remove saucepan from the stove. Stir in lemon juice and half of the coriander. Season with salt & pepper.
  • Serve topped with coriander. Enjoy! xx