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Eggplant Masala
By Chef Heidi Allison


1/2 cup Canola Oil
1 tablespoon Black Mustard Seeds (optional)
1 cup Perfect Sweet Onion 1/4 inch dice
1 teaspoon Fenugreek Seeds
2 Curry Leaves
1 tablespoon Ginger/Garlic Paste (Can substitute with 2 teaspoons minced garlic and 3 teaspoons minced ginger)
1 tablespoon Cumin Powder
1/2  teaspoon Cayenne Powder (or add more to taste)
1 teaspoon Turmeric
1 medium Eggplant cut into 1/2 inch cubes
2 Organic Tomatoes 1/2 inch dice
1/4 teaspoon Jaggery Sugar (can substitute brown sugar)
1 tablespoon Tomato Paste (can substitute with 1 tablespoon Tomato Catsup)
1 teaspoon Kosher Salt
2 1/2 cups Water
1/4 cup Cilantro (optional) chopped


Place oil into a wok and heat on medium heat until hot (but not smoking). Add mustard seeds and fry until they pop. Reduce the heat to medium-low; add onion, fenugreek and curry leaves. Stir and cook until onions are soft (about 8 minutes). Add ginger/garlic paste, cumin, cayenne, turmeric and stir until coated and continue to cook for 3 minutes.

Add the eggplant, tomatoes, sugar, tomato paste, salt, water and stir, then cover. Cook until eggplant is soft (about 45 minutes), occasionally stirring and smashing vegetable mixture with a wooden spoon to break down the mixture. (May need to add additional water during this process.) Fold in cilantro and serve over rice.