Melanzane Tikka Masala

Hello everyone welcome to the kitchen with Chef Nico In this video I'll show you how to make eggplant tikka masala A creamy sauce featuring marinated eggplant bites tossed in yogurt and aromatic spices They will then be combined into a spicy sauce typical of India after baking in the oven Don't forget to subscribe to our YouTube channel at the end of this video so you never miss any of our upcoming recipe videos For the ingredients and instructions for this recipe click below on more o read all the details Start this simple recipe by washing the eggplant Peel the peppers and cut them into large cubes Then in a large bowl combine the eggplant cubes with the chickpea flour garam masala turmeric cumin freshly grated ginger plain yogur The juice of a lemon chopped garlic olive oil and a pinch of salt Mix all the ingredients thoroughly so that the eggplants are completely coated Cover with plastic wrap and let marinate in the refrigerator for 2 to 3 hours Then during the last 15 to 20 minutes of marinating preheat the oven to 200°C Meanwhile start the sauce Peel and finely chop the onion and garlic Dice the tomatoes into small cubes about one centimeter in size and set everything aside Proceed afterward After the marinating time has passed prepare a baking tray with parchment paper and arrange the eggplants evenly on it Place in a preheated oven and bake the eggplants at 200°C for about 20 to 25 minutes until they are nicely golden While the eggplants are baking in the oven beg o prepare the sauce In a large skillet with a heavy bottom heat one tablespoon of Sauté Once hot add the chopped onion Sauté over medium heat for 2 to 3 minutes After 3 minutes add the garlic and continue Cook for another 45 seconds to a minute Then optionally add the onion On one side of the pan add the chopped tomatoes and cook for a couple of minutes making sure you don't burn the onion After 2 to 3 minutes of cooking the onio and the tomatoes will become soft and translucent Add the turmeric and red chili pepper ginger cumin garam masala and smoked paprika Increase the heat and toast everything for about one minute Add optionally half a tablespoon of butter along with the tomato paste Add two tablespoons of water stir well and cook covered simmer over low heat for 7 to 8 minutes allowing the spices to release their full aroma sauce After 7 to 8 minutes of cooking the tikka masala sauce is ready If you prefer a slightly rustic texture turn off the heat Keep the fire going and maintain the heat so the eggplants won't be ready If you prefer a smooth and creamy sauce you can also blend it Using an immersion blender or a regular blender blend until smooth Blend the sauce until smooth and silky Return the sauce to the pan then reduce the heat and add The eggplants Add conut milk or fresh cream and stir Taste and adjust the sauce's flavor adding a pinch of salt if needed The sauce should have a creamy consistency ot too liquid If the sauce turns out too thick it's enough to Add one or two tablespoons of water cover partially with a lid and let it sit Cook over low heat for 2 to 3 minutes longer When the sauce is ready sprinkle with fresh chopped cilantro or parsley and serve Serve this exquisite eggplant tikka masala with steamed basmati rice and garlic naan bread If you enjoyed this video please like give it a thumbs up and subscribe Subscribe to our YouTube channel for free to never miss any of our upcoming video recipes Thank you for watching