• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Recipes
    • By meal
      • Breakfast
      • Lunch / dinner
      • Snacks
    • By main ingredient
      • Poultry
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By carb
      • Rice
      • Noodles
      • Bread
  • Kitchen
    • Kitchen how-tos
    • Cooking ingredients
    • Kitchen tools
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter
  • Recipes
    • By meal
      • Breakfast
      • Lunch / dinner
      • Snacks
    • By main ingredient
      • Poultry
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By carb
      • Rice
      • Noodles
      • Bread
  • Kitchen
    • Kitchen how-tos
    • Cooking ingredients
    • Kitchen tools
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter

Eggplant garam masala

09.19.2020 (Updated: 08.16.2022) in Lunch / Dinner, Main Courses, Side Dishes

Sliced eggplants are dipped in batter spiced with garam masala and fried on both sides until a crispy crust forms on the surface.

Eggplant garam masala with yellow rice

We love eggplant for its ability to soak up flavors. The downside is how the eggplant flesh turns soggy fast when cooked longer than is necessary. One solution is to dip eggplant in well-seasoned batter. The eggplant soaks up the flavors in the batter while the batter turns crispy during frying.

Two tips for cooking this deceptively simple dish:

  1. Use rice flour. Unlike wheat flour, rice flour is gluten-free and, therefore, makes a crispier crust. Make sure, however, that you use regular rice flour and NOT sticky rice flour.
  2. Do the frying in batches to prevent the temperature of the oil from dropping too much. This ensures that the batter turns crispy before the eggplant flesh gets overcooked and soggy. How many slices per batch depends on the size of the eggplant rings and the size of the pan.
Cooking rice with pandan, turmeric, lemongrass, galangal and kaffir lime leaves

When my husband cooked this spicy eggplant dish, he intended that it be served as a main course. To make the meatless meal more appetizing, I cooked the rice with pandan, lemongrass, galangal, turmeric and a pair of kaffir lime leaves.

Garam masala batter / slicing eggplant

While the rice cooked, the batter was prepared and the eggplants were sliced. In that order. Eggplant flesh discolors fast when exposed to air so minimize the time between cutting it and cooking it.

Pan frying battered eggplant slices

As soon as the eggplants were sliced, each piece was dipped in the spicy batter and pan fried on both sides until a light crispy crust formed and the eggplant slices were cooked through.

Eggplant garam masala with pandan rice
Garam Masala Eggplants
Connie Veneracion
Serve eggplant garam masala as a side dish or a meatless main course. For the best experience, enjoy with yellow rice.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
To cook the yellow rice 20 minutes mins
Course Main Course, Side Dish
Cuisine Asian Fusion
Servings 4 people

Ingredients
  

Yellow rice

  • 2 cups jasmine rice
  • 1 teaspoon grated turmeric
  • 1 teaspoon salt
  • 1 stalk lemongrass
  • 2 pandan leaves
  • 3 slices dried galangal
  • 1 kaffir lime leaf

Garam masala batter

  • 1 tablespoon coriander powder
  • 1 tablespoon chili flakes
  • 1 teaspoon turmeric powder
  • 2 tablespoons rice flour (see notes after the recipe)
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 tablespoon garam masala
  • 2 tablespoons lemon juice

To cook the eggplants

  • 2 large eggplants the kind with wide girth is best for this recipe
  • cooking oil for frying

Instructions
 

Cook the yellow rice

  • Place the rice in the cooker and add the correct amount of water (see tips).
  • Stir in the grated turmeric and salt.
  • Tie the lemongrass and pandan leaves into knots, drop into the rice along with the galangal and kaffir lime leaf.
  • Cook the rice until all the water has been absorbed.
  • With a fork, fluff up the rice grains.

Prep the eggplant garam masala

  • While the rice cooks, mix together all the ingredients for the batter. Add just enough water to form a batter just thick enough to stick to the eggplant slices.
  • Cut the eggplants into rings between one-fourth and one-half inch.

Fry the eggplant garam masala

  • In a frying pan, with the heat set to medium, pour in enough cooking oil to reach a depth of about a quarter inch.
  • Dip each eggplant slice in the garam masala batter then lay in the hot oil until the batter on the underside is crisp. Flip to fry the opposite side.
  • Serve the eggplant garam masala with yellow rice.

Notes

Based on a recipe from Anto’s Kitchen.
Pin Send Print

Disclosure: This post may contain affiliate links. As an Amazon Associate, the blog owner earns commission from qualifying purchases at no extra cost to you.

In the spotlight

Chicken empanadas in basket

Chicken Empanadas

Smoked Salmon and Furikake Onigiri

Smoked salmon and furikake onigiri

Filipino beef kaldereta in white shallow bowl

Spicy beef kaldereta

Steamed pompano with ginger sauce garnished with scallions, fried garlic and shallots

Steamed pompano with ginger sauce

Shrimp spring rolls

Hungry for more?

Subscribe to the newsletter to get the latest posts in your inbox.

No spam. Read the privacy policy.

More Vegetables

Fried eggplants with ginger dashi sauce

Fried eggplants with ginger dashi sauce

Crispy Buffalo Cauliflower Florets

Crispy Buffalo cauliflower florets

Bacon, spinach and cheese toast

Loaded toast with creamed spinach and bacon, and cheese

Spinach and artichoke puff pastry tart

Spinach and artichoke puff pastry tart

Sidebar

Connie Veneracion, 2020

Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.

More about me and Umami Days.

  • About
  • Privacy
  • Copyright
  • No AI
  • Contact

Created by a human for humans · Copyright © 2025 Connie Veneracion · All Rights Reserved