Crispy, golden eggplant fritters served over a creamy, spiced masala coconut sauce – this dish is pure comfort with a twist. It’s the perfect mix of indulgence and nourishment, and the flavours are nothing short of addictive.
This meal uses my Onion and Tomato Masala as the base. I love to make up a big batch of this sauce, freeze it, and then reheat it for later. These are some of my favourites that also use onion-tomato masala as a base:
- Butter Chicken (Marinated Tofu)
- Palak Paneer (Indian Spinach Cheese)
- Kofta Masala (Meatballs)
- Aloo Chana (Potato Hotcakes w/ Masala Sauce
- Beetroot and Red Lentil Dhal
Eggplant fritters are a much-loved street food in Mauritius, traditionally called gato brinzel. While the classic version is dipped in chickpea flour batter and deep-fried until golden and crispy, my take lightens things up by grilling the fritters instead. This method keeps that smoky, satisfying flavour and beautiful texture, but with less oil—perfect for a wholesome yet indulgent dinner.
This recipe is one of those beautiful crossovers where comfort food meets fresh, vibrant flavours. I love it because it gives you that feeling of biting into something crispy and satisfying, but you know it’s made with nourishing ingredients. Eggplant is naturally rich in fibre and antioxidants, while the chickpea flour batter adds plant-based protein. The masala coconut sauce is creamy yet dairy-free, brimming with aromatic spices that are as good for the soul as they are for digestion.
It’s the kind of meal that feels special, but is easy enough to throw together on a weeknight. I also love how adaptable it is—you can make it spicier, creamier, or more tangy depending on your mood. The fritters pair beautifully with the rich sauce, and because we grill them instead of deep-frying, they keep a lighter, fresher taste, plus, the addition of chickpeas gives you an extra boost of protein.
Main Ingredients & Why We Use Them
- Eggplant – Meaty in texture and perfect for soaking up spices, eggplant gives the fritters their satisfying bite.
- Chickpea Flour – Naturally gluten-free and high in protein, it creates a golden coating and nutty flavour. Note, don’t use Besan Flour, use Chickpea Flour.
- Ground Cumin, Coriander & Turmeric – These classic spices bring depth, warmth, and anti-inflammatory benefits.
- Fresh Coriander – Adds a pop of freshness that balances the richness of the sauce.
- Onion & Tomato Masala – A fragrant base used in many South Asian dishes; it builds layers of flavour. It’s the base in many of my dishes. The best idea is to make a big batch and then freeze it, and measure out how much you need when cooking a dish.
- Coconut Milk – Creamy, dairy-free, and slightly sweet, it softens the spices beautifully. Always buy the canned full-fat version, Ayam is a good brand in Australia, just check the ingredients for the % of coconut used to ensure it’s good quality
- Chickpeas – Hearty, protein-rich, and a natural partner for bold flavours.
- Lemon Juice – Brightens and lifts the whole dish, cutting through richness, don’t skip it!
Eggplant Fritters Ingredients
Coconut and Masala Ingredients
How to Make It
Start by slicing your eggplant into thin round and salting it to draw out excess moisture—this helps it cook faster and stay firm. While that’s happening, whisk together chickpea flour, spices, fresh coriander, and water to make a smooth batter. Heat your fry pan, dip each slice of eggplant into the batter, and cook until golden and lightly charred on both sides. For the sauce, simmer your onion and tomato masala with coconut milk, chickpeas, and a pinch of baking soda to soften them. Finish with garam masala, coriander, and a squeeze of lemon. Ladle the sauce into bowls and top with those smoky, crispy-edged fritters.
Variations and Substitutes
If you’re not an eggplant fan, try zucchini or sweet potato instead—they work beautifully with the same batter. You can also swap chickpea flour for rice flour for a slightly lighter texture. Love heat? Add extra fresh chilli to the batter or a pinch of cayenne to the sauce. If you prefer something creamier, stir in a little cashew cream at the end. And while coconut milk gives it that signature richness, oat cream or almond milk can work in a pinch.
Equipment
You don’t need fancy gear to make this, but a high-speed blender is a real time-saver for blitzing masala or making smooth sauces. I use a Nutribullet, which gets the onion and tomato masala silky and thoroughly mixed.
How to Serve It
Serve these fritters piled high over steaming rice with plenty of masala coconut sauce spooned over the top. Add naan bread on the side to scoop up every last drop, or keep it lighter with a fresh green salad.
How to Store It
Store the sauce and fritters separately in airtight containers in the fridge for up to three days. Reheat fritters in the oven or air fryer to keep them crisp, and warm the sauce gently on the stove.
How to Make It
Eggplant Fritters with Masala Coconut Sauce
Ingredients
- 1 medium eggplant sliced into rounds
- ½ teaspoon salt
- ¼ cup chickpea flour
- ¼ cup water
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 small handful chopped fresh coriander
- canola oil for frying
Sauce
- 1 cup onion and tomato masala
- 270 mL coconut milk
- 1 can (400g) chickpeas drained and well rinsed
- ¼ teaspoon baking soda
- ¼ cup coriander leaves
- 1 tsp garum masala
- squeeze of lemon
Instructions
Slice the Eggplant
- Wash and slice the eggplant into ⅛-inch thick rounds. Place paper towels on a baking sheet and then line the sliced eggplants on top in a single layer. Salt the eggplant liberally. In approx. 10 minutes you will see sweat beads form on the eggplant. Place another layer of paper towels to soak up the liquid and push down to absorb up as much of the liquid as possible. Flip the slices of eggplant over and repeat. This step salting the sliced eggplant is important so that the fritters use less oil and cook faster.
Prepare the Batter
- In a medium bowl, combine chickpea flour, all spices, herbs, baking soda, garlic, ginger and fresh coriander. Mix well. Slowly whisk in the water, a little at a time, until smooth. Use a fork or slotted spoon if you don’t have a whisk.
Add Oil to Batter
- Heat ½ teaspoon of oil in a nonstick pan over medium heat for about 30 seconds. Carefully spoon the hot oil into the batter and stir well to combine. This helps create a crispier coating.
Coat and Fry the Slices
- Add 6–7 eggplant slices to the batter and gently stir to coat. Add a few drops of oil to the pan, then place each coated slice directly over the oil using a spoon.
Cook in Batches
- Continue adding coated slices, spacing them slightly apart. About 9–10 slices should fit in an 8-inch pan. If the batter spreads, that’s fine—you can separate them after.
Flip and Finish Cooking
- If the tops look dry, spoon a little extra batter over each slice. Cover and cook for 2–3 minutes. Uncover, check for browning, and add a few drops of oil on top. Flip each slice and cook uncovered for another 2–3 minutes until both sides are golden brown. Transfer to a plate or cooling rack and repeat with the remaining slices.
Make sauce
- Add in onion-tomato masala, chickpeas, baking soda, and coconut milk. Stir well, then cover and simmer over low heat for 15 minutes, stirring occasionally. Uncover, stir in 1 teaspoon of garam masala. Let simmer another 5 minutes if you’d like it thicker.
Serve
- Finish with chopped coriander and a squeeze of lemon juice just before serving. Ladle the masala into bowls and top with the crispy eggplant fritters. Garnish with fresh coriander and extra lemon if desired.
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