Brinjal Bhaji

Pane-Bistecca

Brinjal Bhaji is a well-known vegetable dish, also known as ‘Aubergine Bhaji’ or ‘Eggplant Bhaji’, which originates from India. Today, this authentic dish is popular worldwide and is 100% vegan.

Essentially, it is a dry Indian aubergine curry made with tomatoes, onions, chili powder, garam masala and aromatic spices.

It can be served either as a main course or combined with other curries and served as a side dish. This aromatic Brinjal Bhaji goes best with naan, chapati or rice.

It is a simple dish with an intense flavour. The wonderfully creamy texture of the roasted aubergines literally melts in the mouth.

Curries in Indian restaurants are often loaded with oil or ghee, but this Brinjal Bhaji recipe uses just a little oil to coat the aubergines and sauté the spices and herbs. Apart from that, it consists entirely of healthy vegetables!

Prep time

15 min

Cooking time

55 min

Portions

Total time

1 h 10 min

Ingredients

2-3 Eggplants, approx. 500 g
2 tbsp Olive Oil
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Shallots, chopped
4 Garlic cloves, chopped
2 Chilis, chopped
2 tbsp Tomato Puree
1 tbsp Curry Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
½ tsp Chili Powder, optional
100 ml Water
Salt and Pepper

Instructions

Step 1

Cut the aubergines into 2 cm cubes, mix in a bowl with 1 tbsp olive oil, salt and pepper, and spread out on a baking tray. Roast in the oven at 200°C for approx. 30 minutes.

Step 2

Heat 1 tbsp olive oil in a pan and fry the cumin and coriander seeds until they crackle.

Step 3

Add the shallots, garlic and chilies and fry for 3–4 minutes.

Step 4

Stir in the tomato purée, curry powder, cumin powder, coriander powder and chili powder. Add water, mix well and simmer until the tomato purée has dissolved.

Step 5

Add the aubergines and simmer for 15 minutes.

Notes

You can find more Indian dishes here!

Brinjal Bhaji