Chinese eggplant in Madras Masala

This Masala has all the spices in right combination to add a great taste to Chinese or Japanese eggplant

You need:

  •          1 lb. Chinese or Japanese eggplant. Cubed in 1/2"

  •           2-3medium fresh  chopped tomatoes.  Or 1/2 -3/4 cup ground Canned tomatoes with jalapeno.

  •           1/2 cup chopped cilantro.

Sauté 1-2 Tbl spn. Madras Masala. Add chopped/cubed fresh tomatoes. Cover and cook until soft (about 2-4minutes) OR add Canned tomatoes. Add cubed Chinese eggplant. Cover and cook until eggplant is firm but soft on LOW HEAT. Adjust salt lemon juice and hotness with cayenne pepper. Garnish with cilantro & serve.


  • With this spice eggplant or eggplant and red potatoes also turns out good. Cook potatoes for few minute before adding eggplant as potatoes take longer to cook. Or cut potatoes smaller then eggplant.
  • Make sure you take enough oil to roast the Masala as it will release flavors.
  • Canned tomatoes with jalapeno works the best. Grind canned tomatoes,  in food processor for smoother sauce before adding to sautéed Madras Masala. You do not have to cook tomatoes just add cubed eggplant and follow rest of the direction.
  • Adjust water per taste. If you want thin sauce then add water.
  • Add Masala to your taste. For heavy flavor add more Masala.