08/26/2026
🍆 Have you picked up eggplant from the Massaro Farm Stand?
This recipe for Eggplant Garam Masala takes 10 minutes to prep and cooks in just 20 minutes and comes courtesy of CatysCreations
If you try it out, let us know how you like it!
Recipe:
Eggplant Garam Masala (prep time 10 minutes; total cook time 20 minutes)
Serves 4
Note: you can also substitute a curry seasoning if you don’t have garam masala.
2 medium or 1 large eggplant cubed
2 carrots sliced
1 ½ cups of green beans (or asparagus)
3-4 scallions or ¼ cup of onion chopped
10 oz bag of shelled edamame (or cooked protein of your choice)
1 clove of garlic, minced
1 1-inch piece of ginger, minced
Juice of half a lemon or 1 whole lime
2-4 tbsp olive oil
2 tbsp garam masala
2-3 tbsp cornstarch
Optional: Red pepper flakes and sesame oil
Salt and pepper
2 cups cooked rice or vermicelli style noodles (I used kelp noodles)
Cube the eggplant and salt it, letting it sit on a paper towel for 10-15 minutes. While that’s sitting, slice carrots, scallions and green beans.
Heat 1-2 tbsp of oil on medium/high heat. Dredge eggplant pieces in a bag with a mix of cornstarch, 1 tbsp garam masala and salt. Add to pan. While eggplant is browning, heat about ¼ cup of water in another pan and add ginger and garlic. Saute 1-2 minutes until soft, then add carrots and green beans.
Microwave the edamame for about 4 minutes on high (according to directions).
After making sure eggplant is browned on all sides and has crispy edges (it should be fork tender in the middle), move to a paper towel to absorb any excess oil.
Continue stirring other vegetables until crisp tender. Add edamame, lemon juice, remaining garam masala and a pinch of red pepper flakes (and a splash of sesame oil, if using). Stir to combine and remove from heat.
Prepare a nest of rice or noodles of your choice, and top with 1 cup of carrot edamame mixture and ½ cup of crispy eggplant. Top dress with additional seasoning of your choice.
