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!
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.
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!
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.
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.
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.
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.
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?
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Brinjal Bhaji
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 side dish servings 1x
- Diet: Vegan
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
- 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
- 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.
- 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.
- Now add the onions and sauté until they too begin to turn brown.
- Add the chilli powder and cumin powder and cook for half a minute.
- Add the tomatoes and cook until they are mashed.
- Add the ginger and green chillies and mix in the mashed aubergine pulp and stir well for two more minutes.
- Add salt and fresh coriander and sprinkle the garam masala.
- Mix well and turn the heat off after 30 seconds.
- Serve with your peshwari naan or kashmiri naan.
- Category: Curry
- Method: Braise
- Cuisine: Indian
Keywords: brinjal bhaji, aubergine bhaji, indian aubergine recipes, indian side dish, vegan indian recipe, brinjal recipes,
Tracey Peach
I don’t cook with aubergine because I didn’t know what to do with it, but I do now 🙂
★★★★★
Katie Bryson
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!
★★★
Kavey
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!
kellyjo walters
I’ve never actually done it tbh
kellyjo walters
I’ve never actually done it tbh
Stuart
That sounds absolutely scrummy Michelle.Like the others, I don’t use aubergine much, but that could be about to to change!
laura banks
i like them in a salad or on the bbq
Rosa
That looks incredibly scrumptious! Thanks for sharing.
Cheers,
Rosa
Jo m welsh
I love it in moussaka
Meeta
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!
Leanne Lunn
It is fabulous with many things but my favourite is Moussaka.
Leanne Lunn
It is fabulous with many things but my favourite is Moussaka.
Tracy Nixon
I love them sliced in stir fries!
★★★★★
Sarah Morris
Aubergine Parmigiana 🙂
Simone | Simone's Kitchen
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…
Maddy
I like to make a veggie moussaka – my recipe varies every time!
Maddy
Already signed up to your newsletter, but may have accidentally unsubscribed when I was having an inbox clearout 🙂 Have re-subscribed just in case!
Maddy
Already signed up to your newsletter, but may have accidentally unsubscribed when I was having an inbox clearout 🙂 Have re-subscribed just in case!
Ezzlakes
Rubbed with garlic then brushed with lemon juice and olive oil. Grill until brown and perfect.
★★★
Laura Nice
On the bbq is always great!
Rebecca williams
I’ve never cooked with it but I will now. 🙂
Rebecca williams
I’ve never cooked with it but I will now. 🙂
Rachel Pitts
Griddled aubergine with steak!
Natasha M
Moussaka is just the best!!!
Natasha M
Moussaka is just the best!!!
Debbie
I’ve always fancied using aubergine’s but never really known what to do. Can’t wait to try this recipe now!
★★★★★
Lucy Major
a spiced moroccan lamb and aubergine dish i found online somewhere
Lucy Major
a spiced moroccan lamb and aubergine dish i found online somewhere
Lucy Major
a spiced moroccan lamb and aubergine dish i found online somewhere
Naz M
I love Aubergine and potato curry or Baingan bharta which of sort of like a Indian Baba ghanoush.
Meg Dunne
In a Mediterranean veg style, with sweet potato, onions, courgettes etc 🙂
Meg Dunne
In a Mediterranean veg style, with sweet potato, onions, courgettes etc 🙂
ashleigh allan
In a moussaka
fozia Akhtar
Aubergine Parmigiana
Annette Oliver
I’ve only tried it in vegetarian lasagne
Annette Oliver
I’ve only tried it in vegetarian lasagne
Annette Oliver
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Annette Oliver
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S Bufton
Pasta salad
S Bufton
Pasta salad
Christina Brown
Aubergine crisps 🙂
gemma brown
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
Angie Hoggett
I like it in a cheesy pasta bake
Jo Carroll
Barbequed aubergine with a gorgeous steak…yum! 🙂
donna l jones
in a pie
Maxine G
In caponata, a really tasty Italian stew with tomatoes, capers and olives – delicious!
A Passmore
I love aubergine’s
michelle thompson
love it roasted
Alison MacDonald
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.
Ruth Tesdale
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.
Richard Tyler
Aubergine Parmigiana for me 🙂
sarah fielding
I enjoy them in salads!
★★★★★
Deborah Bird
The only thing I know with aubergine in is mousaka! and I love that!
Deborah Bird
The only thing I know with aubergine in is mousaka! and I love that!
Hannah Smith
I like to bake aubergine and then put it in Moussaka
claire little
never tried it.
Lors
roasted with potatoes, garlic and a pinch of smoked paprika as a tapas dish.
Emma
Unfortunately I don’t like it
Emma Perry
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!
★★★★★
Emily Jayne Phipps
Normally roasted as a side, with garlic and herbs or moussaka
Gilla01
I only cooked with it once, years ago, and the family didn’t like it, so I’ve not used it since.
★★★
Sarah Parker
in a curry
Suzanne sendell
sliced and grilled with pesto
Natalie Crossan
I like it in my stews xx
Alice Megan
I make aubergine fritters which are delicious!
Helen @ Fuss Free Flavours
A lovely aubergine recipe – I want a bowl just now to dive into.
Stunning photos as ever.
★★★★★
Jacqueline Meldrum
Nice photos and tasty looking curry Michelle.
★★★★★
Renil M. George
I love all these Indian bhajis. They are very tasty with ruti and parata.
★★★★★