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Vegan Eggplant Chana Masala with Long-grain Rice

Savor the rich flavors of Vegan Eggplant Chana Masala, perfectly paired with fluffy Long-grain Rice

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Strainer | Cooking pan

Cooking Instructions


Step 5 : Make the Salad

For the salad, cube cucumber, deseed and chop red chili (spicy), and chop coriander, saving some for garnish. Squeeze lemon over cucumber, chili (spicy), reserved onion, and tomato in a bowl. Season with
black pepper and salt.

400 liters Water for Rice
180 g Basmati Rice
150 g Red Onion
7 g Garlic
10 g Ginger
300 g Fresh Tomato
350 g Eggplant
400 g Chickpeas
150 ml Water
400 g Coconut Milk
0 g Bay Leaves
1 g Cumin Seeds
2 g Turmeric Powder
2 g Chili Powder
1 g Cinnamon Stick
140 g Cucumber
20 g Red Long Chilli
8 g Coriander Leaves
120 g Fresh Lemon



Step 1 : Cook the Rice

Rinse basmati rice under water until clear. In a pot, boil salted water, add rice, and cook uncovered for 1 minute. Cover, reduce heat to low, and simmer for 12 min. Turn off heat and let sit

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Eggplant

In a pan over medium-high, heat oil. Sauté eggplant for 4-7 minutes, then add onion, seasoning with salt and pepper until translucent. Add garlic and ginger, cooking until fragrant, followed by tomato and spices for 30 seconds, stirring well.

Step 2 : Prep the Ingredients

Finely chop red onion, garlic, and ginger. Cube tomato and eggplant. Drain and rinse chickpeas, setting aside a portion of the onion and tomato

Step 4 : Simmer the Sauce

Add water and coconut milk, bringing to a boil then simmering on medium-low until eggplant softens (about 7-10 minutes), mashing some eggplant chunks. Add chickpeas and simmer for another 3-5 minutes.

Step 6 : Serve and Enjoy!

Serve eggplant masala garnished with remaining coriander, alongside basmati rice and fresh salad


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