• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greedy Gourmet | Food & Travel Blog
  • Home
  • Recipes
  • Restaurants
    • Where To Eat in England
      • London
      • Berkshire
      • Essex
      • Surrey
    • Ireland
    • Italy
    • Montenegro
      • Ireland
    • Netherlands
    • Serbia
    • Spain
  • Places to Visit
    • Places to Stay in England
    • France
    • Italy
    • Netherlands
    • Norway
    • Portugal
    • Spain
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Tips & Tricks
  • Places to Visit
  • Restaurants
  • About
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Special Diets / Vegan / Brinjal Bhaji

    Brinjal Bhaji

    29 June 2020 - By Michelle Minnaar
    This post may contain affiliate links.

    FacebookTweetPinYummly189Shares189
    Jump to Recipe
    Brinjal Bhaji

    Do you love Brinjal Bhaji but haven’t a clue how to prepare it? In this recipe When you combine the flavour and texture of roasted aubergine, the heavenly blend of onion, garlic, chilli and ginger, and the scent of fresh coriander and other aromatic spices, what have you got? Your new favourite curry – brinjal bhaji!

    Bowl of brinjal bhaji and naan bread

    Brinjal bhaji recipe

    Brinjal bhaji, otherwise known as aubergine bhaji, is an incredible Indian dish that has a creamy texture and rich taste. It’s actually on the healthier end of the curry spectrum, as the creaminess comes from the aubergine, rather than actual cream or yoghurt.

    It’s also 100% vegan! And as veganism is becoming more and more popular, this delicious Indian aubergine curry is increasingly springing up on menus of Indian restaurants all over the UK.

    Do you love brinjal bhaji but haven’t a clue how to cook it? Or, have you never even heard of it and are curious to give it a go? In this recipe, you will see a step-by-step on how to cook this most authentic of Indian aubergine recipes.

    Grilled eggplant in a strainer

    Items you’ll need to make brinjal bhaji

    There are a few things you’ll need to make this aubergine curry Indian recipe:

    • Baking tray – you’ll need a good quality non-stick baking stray to roast your eggplant.
    • Cast iron pan – a heavy duty cast iron frying pan is the the best way to cook a curry. It will last for years too.
    • Measuring spoons – use this ingenious six-piece measuring spoon set to get the precise spice measurements every time
    • Spice box – store your ground spices and seeds in this 7 compartment stainless steel spice box
    • Pestle and mortar – if you prefer to grind your own seeds, invest in a quality pestle and mortar. The smell of freshly ground spices is absolutely incredible!
    • Dishes – these authentic curry serving dishes will make for an authentic Indian culinary experience
    • Serving spoons – serve up your aubergine bhaji with this collection stylish serving spoons
    • Storage tubs – get a set of airtight storage tubs for leftovers. After all, curry tastes better the next day!

    Products you’ll need for this recipe

    There are a few things you’ll need to make this aubergine curry Indian recipe:

    • Baking tray – you’ll need a good quality non-stick baking stray to roast your eggplant.
    • Cast iron pan – a heavy duty cast iron frying pan is the the best way to cook a curry. It will last for years too.
    • Measuring spoons – use this ingenious six-piece measuring spoon set to get the precise spice measurements every time
    • Spice box – store your ground spices and seeds in this 7 compartment stainless steel spice box
    • Pestle and mortar – if you prefer to grind your own seeds, invest in a quality pestle and mortar. The smell of freshly ground spices is absolutely incredible!
    • Dishes – these authentic curry serving dishes will make for an authentic Indian culinary experience
    • Serving spoons – serve up your aubergine bhaji with this collection stylish serving spoons
    • Storage tubs – get a set of airtight storage tubs for leftovers. After all, curry tastes better the next day!
    Eggplant peeled and cooked

    What is brinjal bhaji?

    The first time I came across brinjal bhaji on an Indian menu I was perplexed. Thinking of an onion bhaji, I wondered what greasy, deep-fried monstrosity would appear if I ordered it. What arrived was nothing like I imagined it would be.

    It tasted wonderful! Creamy and rich yet light and subtly spiced, it won me over after the first mouthful. Since then, I’ve never looked back, ordering it at every opportunity.

    Onions and curry being made in a saucepan

    If all else fails and my brain freezes and I become tongue-tied, I just play the “English is my second language”-card and I get away with it. Most of the t

    Aubergine curry

    This version of aubergine bhaji is a Punjabi twist on the dish. It’s twice cooked – first the aubergine is roasted in the oven for 30 minutes.

    Then you peel the skin off and stir in the aubergine in with onions, garlic, chillies, ginger, tomato and a blend of aromatic spices, sautéing everything for a few minutes, before adding a final flourish of fresh coriander.

    What I especially like about this recipe is that it’s not drenched in oil. So many standard British Indian restaurants serve up overly greasy food.

    Aubergines are like sponges and they can become too greasy when pan-fried in oil. Before you know it, you’re sitting with a highly calorific, somewhat unhealthy plate of food in front of you.

    Instead, here the aubergines are cooked in their skins for 30 minutes in the oven until soft, then peeled and finely chopped. This dramatically reduces the need for oil and suddenly turns this aubergine bhaji into an ultra healthy, delicious vegan meal.

    Simmer brinjal bhaji in a pan

    Why use different types of chilli in a curry?

    This aubergine bhaji recipe uses two whole dried red chillies, red chilli powder and two green chillies. You might wonder why different types of chillies are used in a single recipe. Surely, they all serve the same purpose…

    Actually, no! Dried chillies are in fact used to temper and flavour a dish, while chilli powder is used to add heat. At home I made this curry again and went a bit easy on the chillies across the spectrum. It’s much easier to add heat afterwards, than trying to save a dish after you’ve gone overboard on the heat.

    Spicy eggplant in a pan

    Other great aubergine recipes

    Brinjal Bhaji is the equivalent of the aubergine based Middle Eastern classic baba ghanoush and the Greek melitzanosalata. But while brinjal, or aubergine bhaji is a delicious meal in its own right, baba ghanoush is best treated like a dip and served with naan or your favourite bread. It goes well with lentil dishes and makes a fabulous lunch.

    If you love mixing aubergines with spices, check out this delectable Japanese style katsu curry. Or, if like your curries with a tang, check out this masala grilled aubergine.

    If you’re vegan or considering making the switch away from animal products, have a look at my vegan aubergine recipes. You’ll discover some creative ways to replace meat, with some mouthwatering Middle Eastern, Italian, Greek and Indian dishes to inspire you.

    How to store aubergine bhaji

    A big plus is that this is a recipe that’s ideal for bulk cooking. If you go to the market you can easily pick up six aubergines for £3 and have a mini-cooking session.

    Then you can store your leftovers in the fridge or freezer. They’ll gain an even more intense flavour, as the ingredients have a chance to breathe and blend with one another.

    If you’d like to freeze your curry, omit the garam masala and fresh coriander. This is because these ingredients don’t freeze well. Only after thawing can you stir in the garam masala and top with coriander for maximum impact.

    What to serve with brinjal bhaji

    This aubergine curry is best served with traditional Indian bread or rice. You’ll want to mop up the juices of this incredibly flavoured curry, making the most out of every mouthful.

    Any naan bread would be a perfect pairing with this dish. Get creative and cook your own peshwari naan. Or, try this kerala peratha, a flaky, doughy Indian flatbread.

    When it comes to rice, jazz things up a little. Cook your own authentic Indian rice dish – keema rice takes rice to a new level.

    Bowl of brinjal bhaji and naan

    Other incredible curry recipes

    If you’re a regular Greedy Gourmet reader, you’ll know that I absolutely adore Indian cuisine.

    So, if you’re keen on mastering some more Indian recipes and are on the lookout for your next curry fix, have a look at some of these irresistible dishes:

    • An incredibly simple, deliciously sweet curry that’s healthy, hearty, 100% vegan and can be whipped up in just over 30 minutes
    • Another tasty vegan dish, this bean based curry is packed full of proteins and nutrients
    • A vegetable curry that’s very easy to make and highly adaptable, perfect for using leftover veg
    • The ultimate Indian comfort food, this dish is so tasty it’ll have you forgetting your manners and licking your plate clean!
    • A delectable, supremely healthy vegan curry, this dish is rich, vibrant and unlike any other curry you’ve tried
    • A slow cooked classic, this curry dish is popular across India, Bangladesh and Pakistan
    • Creamy and comforting, with a nice spicy kick, there’s no wonder this traditional Indian dish is one of the most popular curries around
    • Ever made your own chutney from scratch? Stock up on spices and give this Indian chutney recipe a go. Once you’ve got it mastered, you’ll never get the store bought stuff again

    Cook More Indian Food At Home

    • The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
    • The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home
    • The Curry Guy Easy: 100 fuss-free British Indian Restaurant classics to make at home
    • The Curry Guy Veggie: Over 100 vegetarian Indian Restaurant classics and new dishes to make at home
    • The Curry Guy Light: Over 100 lighter, fresher Indian curry classics

    What is your favourite way of enjoying aubergine?

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Bowl of brinjal bhaji and naan bread

    Brinjal Bhaji


    ★★★★★

    4.5 from 11 reviews

    • Author: Michelle Minnaar
    • Total Time: 1 hour 15 minutes
    • Yield: 4 side dish servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Brinjal bhaji, also known as “aubergine bhaji”, is a vegan aubergine recipe that is typically served as a starter or side dish as part of an Indian meal.


    Ingredients

    Scale
    • 2 large aubergines/eggplants
    • 30ml (2 tbsp) vegetable oil
    • 2.5ml (½ tsp) cumin seeds
    • 3 cloves of garlic, chopped
    • 2 whole dried red chillies
    • 1 large onion, finely chopped
    • 5ml (1 tsp) red chilli powder
    • 5ml (1 tsp) cumin, roasted and ground
    • 2 chopped tomatoes
    • 2.5cm (1 inch) piece of ginger, chopped
    • 2 green chillies, chopped
    • 1 tsp salt
    • 1.25ml (¼ tsp) garam masala
    • 15ml (1 tbsp) chopped fresh coriander

    Instructions

    1. Cook the aubergine in the tandoor or alternatively, smear a little oil on the aubergine and roast it in a moderate oven for about 10-15 minutes. When the skin starts to wrinkle and soften, allow to cool, then peel off the skin and mash to a pulp.
    2. Heat oil in a pan, add cumin seeds and red chillies and when they begin to crackle, add the garlic and sauté will golden brown.
    3. Now add the onions and sauté until they too begin to turn brown.
    4. Add the chilli powder and cumin powder and cook for half a minute.
    5. Add the tomatoes and cook until they are mashed.
    6. Add the ginger and green chillies and mix in the mashed aubergine pulp and stir well for two more minutes.
    7. Add salt and fresh coriander and sprinkle the garam masala.
    8. Mix well and turn the heat off after 30 seconds.
    9. Serve with your peshwari naan or kashmiri naan. 

    Notes

    • If you have leftover aubergines, why not try this beautiful vegan Burnt Aubergine Chilli dish?
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Category: Curry
    • Method: Braise
    • Cuisine: Indian

    Keywords: brinjal bhaji, aubergine bhaji, indian aubergine recipes, indian side dish, vegan indian recipe, brinjal recipes,

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    More Vegan

    • Sloe Vodka
    • Healthy Baked Beans
    • Cauliflower Potato Soup
    • Vegan Eggnog
    FacebookTweetPinYummly189Shares189

    DON’T MISS A THING!

    New recipes, tips & tricks, reviews and giveaways every week!

    Reader Interactions

    Comments

    1. Tracey Peach

      March 09, 2016 at 5:16 pm

      I don’t cook with aubergine because I didn’t know what to do with it, but I do now 🙂

      ★★★★★

      Reply
    2. Katie Bryson

      March 09, 2016 at 6:11 pm

      I don’t cook with aubergine often enough as my husband isn’t hugely keen. I’ll have to try this recipe though as it looks really fab… and you never know he might be converted!

      ★★★

      Reply
    3. Kavey

      March 09, 2016 at 6:18 pm

      I adore baingan (brinjal) cooked in numerous Indian ways. Of course I’m partial to my mum’s, but this one does look pretty excellent!

      Reply
    4. kellyjo walters

      March 09, 2016 at 6:46 pm

      I’ve never actually done it tbh

      Reply
    5. kellyjo walters

      March 09, 2016 at 6:46 pm

      I’ve never actually done it tbh

      Reply
    6. Stuart

      March 09, 2016 at 7:47 pm

      That sounds absolutely scrummy Michelle.Like the others, I don’t use aubergine much, but that could be about to to change!

      Reply
    7. laura banks

      March 09, 2016 at 8:02 pm

      i like them in a salad or on the bbq

      Reply
    8. Rosa

      March 09, 2016 at 8:59 pm

      That looks incredibly scrumptious! Thanks for sharing.

      Cheers,

      Rosa

      Reply
    9. Jo m welsh

      March 10, 2016 at 6:38 am

      I love it in moussaka

      Reply
    10. Meeta

      March 10, 2016 at 3:53 pm

      I have a crazy passionate love affair with anything aubergines, eggplant or brinjal. This is one of my all time favorite dishes – my mum’s being the best. She adds peas to it too for color. You’ve not only got my mouth watering Michelle but also making me miss my mum!

      Reply
    11. Leanne Lunn

      March 10, 2016 at 10:07 pm

      It is fabulous with many things but my favourite is Moussaka.

      Reply
    12. Leanne Lunn

      March 10, 2016 at 10:07 pm

      It is fabulous with many things but my favourite is Moussaka.

      Reply
    13. Tracy Nixon

      March 11, 2016 at 9:21 am

      I love them sliced in stir fries!

      ★★★★★

      Reply
    14. Sarah Morris

      March 11, 2016 at 10:46 pm

      Aubergine Parmigiana 🙂

      Reply
    15. Simone | Simone's Kitchen

      March 13, 2016 at 7:46 am

      I love eggplant! It’s such a versatile vegetable although I’ve had my share of failures in that area too. I think my favorite must be roasted from the oven but this looks like something to try for sure. O and I can almost see your husband looking for that weird ingredient.. Lol…

      Reply
    16. Maddy

      March 13, 2016 at 3:44 pm

      I like to make a veggie moussaka – my recipe varies every time!

      Reply
    17. Maddy

      March 13, 2016 at 3:46 pm

      Already signed up to your newsletter, but may have accidentally unsubscribed when I was having an inbox clearout 🙂 Have re-subscribed just in case!

      Reply
    18. Maddy

      March 13, 2016 at 3:46 pm

      Already signed up to your newsletter, but may have accidentally unsubscribed when I was having an inbox clearout 🙂 Have re-subscribed just in case!

      Reply
    19. Ezzlakes

      March 13, 2016 at 3:53 pm

      Rubbed with garlic then brushed with lemon juice and olive oil. Grill until brown and perfect.

      ★★★

      Reply
    20. Laura Nice

      March 13, 2016 at 4:19 pm

      On the bbq is always great!

      Reply
    21. Rebecca williams

      March 13, 2016 at 4:28 pm

      I’ve never cooked with it but I will now. 🙂

      Reply
    22. Rebecca williams

      March 13, 2016 at 4:28 pm

      I’ve never cooked with it but I will now. 🙂

      Reply
    23. Rachel Pitts

      March 13, 2016 at 4:41 pm

      Griddled aubergine with steak!

      Reply
    24. Natasha M

      March 13, 2016 at 4:56 pm

      Moussaka is just the best!!!

      Reply
    25. Natasha M

      March 13, 2016 at 4:56 pm

      Moussaka is just the best!!!

      Reply
    26. Debbie

      March 13, 2016 at 5:15 pm

      I’ve always fancied using aubergine’s but never really known what to do. Can’t wait to try this recipe now!

      ★★★★★

      Reply
    27. Lucy Major

      March 13, 2016 at 5:27 pm

      a spiced moroccan lamb and aubergine dish i found online somewhere

      Reply
    28. Lucy Major

      March 13, 2016 at 5:27 pm

      a spiced moroccan lamb and aubergine dish i found online somewhere

      Reply
    29. Lucy Major

      March 13, 2016 at 5:27 pm

      a spiced moroccan lamb and aubergine dish i found online somewhere

      Reply
    30. Naz M

      March 13, 2016 at 5:31 pm

      I love Aubergine and potato curry or Baingan bharta which of sort of like a Indian Baba ghanoush.

      Reply
    31. Meg Dunne

      March 13, 2016 at 5:38 pm

      In a Mediterranean veg style, with sweet potato, onions, courgettes etc 🙂

      Reply
    32. Meg Dunne

      March 13, 2016 at 5:38 pm

      In a Mediterranean veg style, with sweet potato, onions, courgettes etc 🙂

      Reply
    33. ashleigh allan

      March 13, 2016 at 7:01 pm

      In a moussaka

      Reply
    34. fozia Akhtar

      March 13, 2016 at 8:49 pm

      Aubergine Parmigiana

      Reply
    35. Annette Oliver

      March 13, 2016 at 10:37 pm

      I’ve only tried it in vegetarian lasagne

      Reply
    36. Annette Oliver

      March 13, 2016 at 10:37 pm

      I’ve only tried it in vegetarian lasagne

      Reply
    37. Annette Oliver

      March 13, 2016 at 10:40 pm

      Subscribed to newsletter

      Reply
    38. Annette Oliver

      March 13, 2016 at 10:40 pm

      Subscribed to newsletter

      Reply
    39. S Bufton

      March 14, 2016 at 12:01 am

      Pasta salad

      Reply
    40. S Bufton

      March 14, 2016 at 12:01 am

      Pasta salad

      Reply
    41. Christina Brown

      March 14, 2016 at 1:19 am

      Aubergine crisps 🙂

      Reply
    42. gemma brown

      March 14, 2016 at 11:32 am

      i’m not really sure what to do with aubergines myself, but often order a mousaka if we go to our greek restaurant and it’s delicious

      Reply
    43. Angie Hoggett

      March 14, 2016 at 1:15 pm

      I like it in a cheesy pasta bake

      Reply
    44. Jo Carroll

      March 14, 2016 at 1:43 pm

      Barbequed aubergine with a gorgeous steak…yum! 🙂

      Reply
    45. donna l jones

      March 14, 2016 at 2:09 pm

      in a pie

      Reply
    46. Maxine G

      March 14, 2016 at 6:59 pm

      In caponata, a really tasty Italian stew with tomatoes, capers and olives – delicious!

      Reply
    47. A Passmore

      March 15, 2016 at 12:22 am

      I love aubergine’s

      Reply
    48. michelle thompson

      March 15, 2016 at 6:25 am

      love it roasted

      Reply
    49. Alison MacDonald

      March 15, 2016 at 10:24 am

      I like to cut them in half score them put various seasonings on them and cook in the oven,I do them like this instead of having potatoes sometimes.

      Reply
    50. Ruth Tesdale

      March 15, 2016 at 1:42 pm

      I like to prepare aubergine like I learned in Egype. First they are boiled umtil soft. Then sliced down the middle to open them up. Then a mix of olive oil, lime juice and chopped cillies and garlic is pread over the surface with salt and black peppre then left in the fridge for the flavours to infuse and then eaten cold with pitta bread.

      Reply
    51. Richard Tyler

      March 15, 2016 at 2:26 pm

      Aubergine Parmigiana for me 🙂

      Reply
    52. sarah fielding

      March 15, 2016 at 4:22 pm

      I enjoy them in salads!

      ★★★★★

      Reply
    53. Deborah Bird

      March 15, 2016 at 4:53 pm

      The only thing I know with aubergine in is mousaka! and I love that!

      Reply
    54. Deborah Bird

      March 15, 2016 at 4:53 pm

      The only thing I know with aubergine in is mousaka! and I love that!

      Reply
    55. Hannah Smith

      March 15, 2016 at 6:20 pm

      I like to bake aubergine and then put it in Moussaka

      Reply
    56. claire little

      March 15, 2016 at 8:27 pm

      never tried it.

      Reply
    57. Lors

      March 15, 2016 at 8:40 pm

      roasted with potatoes, garlic and a pinch of smoked paprika as a tapas dish.

      Reply
    58. Emma

      March 15, 2016 at 10:00 pm

      Unfortunately I don’t like it

      Reply
    59. Emma Perry

      March 15, 2016 at 10:00 pm

      I stuff aubergine with minced lamb cooked with Ras-el-hanut in a tomato based sauce then top it with cheese and bake in the oven…it’s yummy!

      ★★★★★

      Reply
    60. Emily Jayne Phipps

      March 15, 2016 at 10:15 pm

      Normally roasted as a side, with garlic and herbs or moussaka

      Reply
    61. Gilla01

      March 15, 2016 at 10:57 pm

      I only cooked with it once, years ago, and the family didn’t like it, so I’ve not used it since.

      ★★★

      Reply
    62. Sarah Parker

      March 16, 2016 at 6:21 am

      in a curry

      Reply
    63. Suzanne sendell

      March 16, 2016 at 10:19 am

      sliced and grilled with pesto

      Reply
    64. Natalie Crossan

      March 16, 2016 at 3:58 pm

      I like it in my stews xx

      Reply
    65. Alice Megan

      March 16, 2016 at 5:44 pm

      I make aubergine fritters which are delicious!

      Reply
    66. Helen @ Fuss Free Flavours

      March 16, 2016 at 6:18 pm

      A lovely aubergine recipe – I want a bowl just now to dive into.

      Stunning photos as ever.

      ★★★★★

      Reply
    67. Jacqueline Meldrum

      March 16, 2016 at 11:55 pm

      Nice photos and tasty looking curry Michelle.

      ★★★★★

      Reply
    68. Renil M. George

      September 11, 2017 at 11:03 pm

      I love all these Indian bhajis. They are very tasty with ruti and parata.

      ★★★★★

      Reply

    Make my day! - Share your thoughts... Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Food Photographer & Blogger

    about michelle

    Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more?

    More about me →

    Join the
    Greedy Gourmet club!

    Latest Recipes

    • 11 Coconut Sugar Substitutes
    • Can You Freeze Ham?
    • Malteser Tiffin
    • Chocolate Coconut Clusters

    Footer

    ↑ back to top

    About

    • About
    • Copyright, Privacy & Disclosure Policy
    • Disclaimer
    • Accessibility Policy
    • Cookie Policy

    Services

    • Food Photography
    • Recipe Development
    • Food Videography

    Contact

    • Contact
    • Work With Me
    • Media Kit

    As an Amazon Associate and affiliate marketer I earn from qualifying purchases.

    Copyright © 2022 Greedy Gourmet