Mumbai Eggplant

by: Chef Ben Davis

Compatible Wolf Appliances:


This recipe is a flavorful vegan dish perfect for an elegant dinner party or a casual weeknight meal. Make sure to choose eggplants that are firm and shiny. The oil should be almost smoking hot when browning the eggplant slices. Want a little more heat? Add some additional cayenne pepper to the sauce to create a spicier flavor.

Prep Time
Cook Time




  • 2 eggplants, peeled and sliced 3/4-inch thick
  • 1 tablespoon Kosher salt
  • 5 tablespoons grapeseed or vegetable oil, for sautéing
  • 2 tablespoons tomato paste
  • 1 tablespoon dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup coconut cream
  • 1 3-inch cinnamon stick
  • 5 whole cloves
  • 5 cardamom pods
  • 1 onion, thinly sliced
  • 2 tablespoons ginger, thinly sliced and julienne
  • 2 jalapeno or serrano chilies, with seeds, cut in fine strips
  • 1/2 teaspoon black or yellow mustard seeds
  • 1 clove garlic, finely chopped


Preheat a Wolf Convection Oven on Roast Mode at 350°F. Place a rack in position 4 of the Wolf Convection Oven.

Place a large colander over a bowl or in the sink and line with the eggplant slices. Sprinkle with the salt and allow to drain while preparing the rest of the ingredients.

Place the tomato paste in a small bowl. Add 1 tablespoon of water and mix well. Add the mustard powder, cumin, garam masala, lemon juice, salt, cayenne, and coconut cream. Mix well.

Without rinsing, lay the eggplant on paper towels and pat dry. Set aside.

Heat a skillet or sauté pan over medium-high heat. When the pan is hot, add 3 tablespoons of oil, one cinnamon stick, cloves, and cardamom. Toast the spices for 10 seconds, and then discard the spices. Add the eggplant in a single layer. Brown the eggplant on both sides for about 5 minutes per side. Remove the eggplant to a tray and set aside. Repeat the process until all the eggplant is browned. Once all the eggplant is browned and removed from the pan, remove the cinnamon and spices.

Add 1 tablespoon of the remaining tablespoon of oil to the pan. Add the onions, ginger, and chilies to the pan, and cook over medium heat until the onions are golden brown. Remove from the pan with a slotted spoon and place in a bowl.

Add the last tablespoon of the oil and the mustard seeds to the pan. Cook for a few seconds and add the garlic. When the garlic has browned slightly, add the sauce mixture and bring to a steady boil. Scrape the bottom of the pan to deglaze. Pour the sauce into a 9”x13” baking dish. Arrange the eggplant slices in shingles on top of the sauce and top with the sautéed onions and peppers. Place the pan in the preheated oven. Cook for 20 to 24 minutes or until the sauce is hot and the onions start to crisp. Serve with steamed Basmati rice and garnish with chopped green onions.