7 Indian Aubergine Recipes to Make and Enjoy

Vegetarian dishes are extremely popular in India and one of the most enjoyed vegetables is the aubergine as there are a lot of delicious aubergine recipes.

It may look like a simple vegetable but the eggplant, as it’s known in North America, can be used to make some wonderful Indian dishes.

In India, it is known as brinjal, baingan and bataou. No matter what name is preferred, it is known for one thing, making fantastic plates of food.

It is very versatile as it can be cooked in a number of ways to create contrasting dishes. Cooking aubergine in different ways can also affect its flavour.

Combining the vegetable with intense spices within dishes make them an enjoyable meal option among non-vegetarians as well as vegetarians.

There are classic dishes like aubergine bharta but people like to experiment with food so there are various dishes to suit all taste preferences.

We have seven Indian aubergine recipes which should help when deciding on an aubergine dish.

Aubergine Bharta

Aubergine bharta is a very popular dish in North India and it is a simple one to make.

It is fire roasted aubergine flesh which has been mashed and cooked with Indian spices. Fire roasting adds a unique flavour to the dish as it gives the aubergine a smoky flavour.

This recipe does not use a lot of spices because it is the flavour from the vegetable that is the most important to taste.

Ingredients

• 1 Aubergine
• 3 Garlic cloves
• 1½ tbsp oil
• 4 Garlic cloves, chopped
• 1 Green chilli, chopped
• 1-inch ginger, chopped
• 2 Tomatoes, chopped
• 1 Red onion, chopped
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt
• 2 tbsp coriander, chopped

Method

1. Wash the aubergine and pat dry. Brush with a little oil all over then make a few slits all over.
2. Insert a garlic clove into three of the slits then place directly onto a flame, turning often for 10 minutes.
3. Once done, remove from the heat and wrap in aluminium foil to cool. Once cooled, remove the skin and chop the roasted garlic.
4. Place the roasted aubergine into a bowl and mash then set aside.
5. Heat oil in a pan and add the raw garlic, ginger and green chilli. Cook for two minutes.
6. Add the onion and cook until they soften. Add the tomatoes and mix. Cook for five minutes until the tomatoes become soft.
7. Place the aubergine into the pan along with the roasted garlic and mix well. Add the red chilli powder and mix.
8. Add the coriander powder and salt. Mix to combine then cook for five minutes, stirring often.
9. Stir in the chopped coriander and mix before removing from the heat and enjoying with fresh roti.

This recipe was inspired by Cook with Manali.

Aloo Baingan Sabzi

Aloo baingan sabzi is a dish which combines two popular ingredients in Indian cuisine; potatoes and aubergine.

It is a dish which is all about the texture just as much as the flavour. The contrasts in texture from the potatoes and aubergines pair well to create a filling vegetarian dish.

When mixed with various spices, there is a wide spectrum of flavour in every mouthful.

Ingredients

• 3 small aubergines, chopped
• 2 Potatoes, peeled and diced
• 1 Tomato, finely chopped
• 1 tsp ginger paste
• ½ tsp garlic, minced
• ½ tsp cumin seeds
• 1 tsp red chilli powder
• ¼ tsp turmeric
• 1 tsp coriander powder
• A pinch of garam masala
• 3 tbsp water
• 2 tbsp oil
• Salt, to taste
• Coriander leaves, chopped

Method

1. In a lidded pot, heat a tablespoon of oil. Add the potatoes and cook for 10 minutes until they are slightly crispy. Remove and set aside.
2. Add a half teaspoon of oil then add the aubergines. Cook for eight minutes then remove and set aside.
3. Add another half teaspoon of oil and heat. Add the cumin seeds. When slightly brown, add ginger, garlic, chilli powder, coriander and water.
4. Stir well then add the tomatoes and cook for four minutes.
5. Return the potatoes and aubergines to the pot and mix well. Add the salt and garam masala. Pour into a quarter cup of water, cover and simmer for 10 minutes, stirring occasionally.
6. Garnish with coriander, mix well, remove from the heat and transfer to a bowl.

This recipe was inspired by Genius Kitchen.

Stuffed Aubergine

This stuffed aubergine recipe may sound intimidating but it is actually quite simple and delicious.

The filling recipe features baby aubergines stuffed with a spicy filling made with onion, tomato and various spices.

They are cooked until the outside caramelises and the inside turns soft. The stuffing creates an intense smoky flavour.

Ingredients

• 8 Baby aubergines
• 2 tbsp oil
• Coriander, chopped

For the Filling

• 2 Onions, finely chopped
• 1 Tomato, finely chopped
• 1 tsp ginger paste
• 1 tsp chilli powder
• 1 tbsp coriander powder
• ½ tsp turmeric
• ½ tsp cumin powder
• 1 tsp mango powder
• Salt, to taste

Method

1. Slit the aubergines lengthways so that they open out. Set aside.
2. Meanwhile, mix together the filling ingredients and evenly stuff the mixture into each aubergine.
3. Heat oil in a pan and place them in. Reduce the heat then cover and cook for 25 minutes until they are soft, turning once midway through cooking.
4. Garnish with chopped coriander and serve.

This recipe was inspired by Naive Cook Cooks.

Baingan and Tomato Masala

This baingan and tomato masala dish is packed with an array of flavours.

Rich vibrant tomatoes, garam masala and the subtle taste of garlic come together to create a rich gravy consistency and taste.

The aubergine is separately roasted and it is then added to the masala for a hint of smokiness and depth of texture.

Ingredients

• 1 Aubergine, cut into thick wedges
• 5 Tomatoes, finely chopped
• 1 Onion, finely chopped
• 4 Garlic cloves, finely chopped
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chilli powder
• Salt, to taste
• 1 tbsp ghee
• 1 tsp oil
• A small handful of coriander leaves, chopped

Method

1. Heat oil in a pan then add the aubergine, sprinkle in some salt and stir well. Cover and allow it to cook until it is partially cooked.
2. Remove the lid and allow it to fully cook. When done, remove from the heat and transfer to a bowl.
3. In the same pan, heat the ghee then add the onion and garlic. Cook until the onions soften.
4. Add in the tomatoes and cook until they become mushy and soft. Add the remaining spices and stir to combine.
5. Add the aubergine and cover. Reduce the heat and simmer for five minutes.
6. When done, remove from the heat and stir in the chopped coriander. Transfer to a serving bowl and enjoy.

This recipe was inspired by Archana’s Kitchen.

Brinjal Fry

This dish is perfect alongside other dishes or enjoyed as a snack. They are delicious pan-fried aubergine slices which are crispy and full of flavour.

Each aubergine slice is marinated in various spices before they are fried.

They have a subtle sweetness. They are crisp on the outside and gradually become softer in texture as you get closer to the centre.

Ingredients

• 1 large aubergine, sliced
• 1 tsp red chilli powder
• ½ tsp garam masala
• ½ tsp turmeric
• A pinch of asafoetida
• Salt, to taste
• 5 tbsp rice flour
• 6 tbsp oil

Method

1. Pour water into a bowl and add a half teaspoon of salt. Mix well then place the aubergine slices into it. They should be fully covered. Leave for 10 minutes.
2. After 10 minutes, drain completely and place the aubergine slices on a large plate.
3. Sprinkle the spices onto the aubergines and mix well to coat.
4. Heat some oil in a frying pan. Meanwhile, place the rice flour on another plate. Take each slice and place into the flour. Evenly coat then place into the pan.
5. Allow one side to become golden then flip over. Fry until both sides are golden and crisp. Add more oil if needed.
6. Once cooked, remove from the pan and drain on kitchen paper.

This recipe was inspired by Veg Recipes of India.

Baingan Pakora

Pakoras are an enjoyable Indian snack because many different ingredients can be used. Aubergine is a delicious option to go for.

The aubergines are coated in spices before they are dipped into a flavourful batter.

Deep frying them crisps them up and the result is a crunchy exterior with a soft inside. The delicious snack goes up a level with the taste of the fennel seeds running throughout.

Ingredients

• 500ml oil, for frying
• 1 tbsp oil for the batter
• 1½ cup gram flour, sifted
• ½ cup rice flour, sifted
• 1 tsp red chilli powder
• 1 tsp fennel seeds
• ¼ tsp turmeric
• 1 tsp mango powder
• Water, as required
• Salt, to taste

For the Marinade

• 1 large aubergine, thinly sliced
• 1 tbsp red chilli powder
• ½ tbsp turmeric
• Salt, to taste

Method

1. Mix the marinade spices together before rubbing them into the aubergine. Set aside for 15 minutes.
2. In a bowl, add all the ingredients and whisk until smooth. Add the tablespoon of oil and combine.
3. Heat oil in a wok. Dip one aubergine into the batter and ensure it is fully coated. Place into the wok and fry until golden on both sides.
4. Remove from the wok and drain on kitchen paper. Repeat the process and serve with chutney.

This recipe was inspired by Flavours of Mumbai.

Vangi Bath

Vangi bath is a delicious rice dish that is popular in the Karnataka region of India. It is lightly spiced and made with cooked aubergine.

The process of making it is quite simple. Pieces of aubergine are cooked in masala and tamarind pulp. It is then mixed with rice.

The tamarind adds a sweet and slightly tangy flavour, however, it is only subtle which means it will not overpower the delicious flavour of the aubergine.

All the ingredients compliment each other to create a filling meal.

Ingredients

• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp urad dal
• 2 tbsp roasted peanuts/cashews
• 12 Curry leaves
• A pinch of asafoetida
• 2 Dry red chillies
• 200g aubergine, cut into long pieces and soaked in salted water for 20 minutes
• ¼ tsp turmeric
• 2 tbsp vangi bath masala
• Salt, to taste
• ½ tsp jaggery powder
• 3 tbsp coriander leaves, chopped
• 1 cup rice, washed and soaked
• ¼ tsp salt
• 2 cups of water

For the Tamarind Pulp

• ½ tbsp tamarind
• ¼ cup hot water

Method

1. Pour the water and rice into a pot and cook until the rice has fully cooked.
2. Meanwhile, soak the tamarind in the water for 30 minutes. Once done, squeeze the water out of the tamarind to get the pulp. Strain and set aside.
3. When the rice is done, spread evenly on a plate to cool. Make sure that the rice stays covered when cooling.
4. In a pan, heat the oil and add the mustard seeds. When they splutter, add the urad dal then add the roasted peanuts/cashews. Cook until the dal becomes golden. Add the red chillies, curry leaves and asafoetida.
5. Remove the aubergines from the water and gently place into the pan. Mix well. Add the turmeric and salt and mix again.
6. Cover the pan and allow the aubergines to partially cook. If they start to stick, add a little water.
7. Once done, add the tamarind paste then add the vangi bath masala. Mix well and cook uncovered.
8. When the aubergines have almost fully cooked, add the jaggery and stir to combine. It should have a semi-thick consistency.
9. Reduce the heat and add the rice in separate parts, gently mixing each time.
10. When all the rice is added, mix well again then remove from the heat and serve.

This recipe was adapted from Veg Recipe of India.

There are some delicious aubergine recipes that are common within Indian cuisine.

All showcase the vegetable in different ways and are cooked differently to bring out a wide array of flavours. From smoky to sweet, the cooking techniques can change the flavour of an aubergine.

While these recipes are a helpful guide, you can adjust the ingredients to achieve the flavour you want.