Why cut diamond shapes into the eggplant flesh?

Cutting diamond shapes into the eggplant flesh helps it absorb the olive oil and lemon juice mixture more effectively, ensuring a tender and flavorful result after baking.

What kind of flavor does garam masala add to this dish?

Garam masala, combined with coriander, paprika, and turmeric, creates a warm, aromatic, and subtly complex flavor profile for the coconut-tomato sauce, complementing the baked eggplant.

Do I really need to rinse the quinoa before cooking?

Yes, rinsing the quinoa before cooking is important to remove its natural bitter coating, called saponin, ensuring a cleaner and more pleasant taste in the final dish.

Can I make the coconut-tomato sauce ahead of time?

Yes, the coconut-tomato sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving with freshly baked eggplant and quinoa.

How should I store leftover Garam Masala Eggplant?

Store any leftover Garam Masala Eggplant, quinoa, and sauce separately or combined in an airtight container in the refrigerator for up to 3 days. The fresh leafy greens should be added just before serving.

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Garam Masala Eggplant
[Vegan, Gluten-Free]

MK By: Melina Kutelas

Author Bio

Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her... Read More

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Two halves of baked garam masala eggplant, diamond-cut, served in a bowl over fluffy quinoa with a rich coconut-tomato sauce and fresh leafy greens.

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Garam Masala Eggplant [Vegan, Gluten-Free]

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This recipe for garam masala is super tasty and incredibly photogenic. The quinoa provides a hearty base of starch that is complemented by the tender roasted eggplant and then finished with the creamy masala sauce. This dish is great for a quick lunch or a fancy dinner.

Ingredients You Need for Garam Masala Eggplant [Vegan, Gluten-Free]

1 cup of quinoa
2 handful fresh leafy greens
2 eggplants
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 can coconut milk
7 ounces fresh tomatoes
1/2 white onion
2 garlic cloves
2 tablespoons minced ginger
2 tablespoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper, to taste

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How to Prepare Garam Masala Eggplant [Vegan, Gluten-Free]

Preheat the oven to 400°F.
Cut the eggplant in half and cut diamond shape carvings into the flesh.
Whisk together the olive oil and the lemon juice and brush the eggplant with the mix.
Then add the eggplant to the oven and bake it for 30 minutes.
Meanwhile, cook the quinoa as per instructions. Don’t forget to rinse it before you cook it.
Heat up about 2 tablespoons of the coconut milk in a saucepan.
Mince the onion, garlic, and ginger and cook in the coconut milk until translucent.
Next, chop the tomatoes and add them to the saucepan.
Cook them while stirring for about 3 minutes then add the remaining coconut milk and the spices. Let everything to simmer for about 25 minutes.
Serve in a bowl together with the quinoa, eggplant, and the leafy greens.