Tikka Masala Stuffed Eggplant

We’ve built the bowl right into the recipe with this delicious tikka masala eggplant. This dish is a play on our original stuffed eggplant dish, Melanzane Ripiene, and we’ve filled it with chickpeas and a store-bought simmer sauce for bold flavor with incredibly quick prep. After the slow cook, top these stuffed curry eggplants with a creamy Greek yogurt drizzle and fresh cilantro for a cool, bright finish. 

Tikka Masala Stuffed Eggplant

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours 45 minutes
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  • 1 large eggplant
  • 3 cloves garlic, minced
  • ½ yellow onion, roughly chopped
  • 2 tbsp olive oil
  • ¾ cup tikka masala simmer sauce
  • ½ cup canned chickpeas, drained and rinsed
  • ¼ cup chopped fresh cilantro leaves, plus extra for serving
  • 1 large egg, beaten
  • ¼ cup plain Greek yogurt
  • 2 tbsp milk
  • 4 pieces of naan, for serving


1) Stem eggplant and cut in half lengthwise. Using a spoon, scoop out flesh from eggplant and finely chop, leaving the skin and about ¼” flesh attached.  

2) Transfer chopped eggplant, 3 cloves garlic, and ½ yellow onion to a Suvie pan and drizzle with olive oil. Insert pan into your Suvie and broil for 15-20 minutes, or until softened.

3) In a medium bowl, stir together the chopped eggplant mixture, ¾ cup simmer sauce, ½ cup chickpeas, ¼ cup cilantro, ½ tsp salt, ½ tsp ground black pepper, and 1 egg. Divide mixture between both eggplants and then place each eggplant in a Suvie pan. Insert pans into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

4) While eggplants are cooking, combine ¼ yogurt with 2 tbsp milk in a small bowl. 

5) Remove eggplants from your Suvie and transfer to a serving platter. Drizzle with yogurt sauce, garnish with extra cilantro, and serve with warmed naan.


Nutritional Information per serving (4 servings per recipe): Calories 383, Total Fat 15.9g, Total Carbohydrates 49.5g, Total Sodium 1129.3mg, Total Protein 11.7g

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