Brinjal Bhaji

Brinjal bhaji, also known as "eggplant bhaji", is a vegan eggplant recipe usually served as a starter or as a side dish in an Indian meal.

The eggplants are baked whole, skin on, for 30 minutes until they are meltingly tender, then peeled and finely chopped. That step cuts the amount of oil right down and turns this eggplant bhaji into a wonderfully healthy, deeply flavourful vegan dish.

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What you need to make this brinjal bhaji:

Eggplant — diced once cooked, it's the star of the dish.
Onion — fried first, it builds the sweet, savoury base the spices cook into.
Spices — cumin, turmeric, ground coriander, chilli powder and garam masala: this blend gives the bhaji its authentic Indian flavour and gentle heat.
Garlic and ginger — they add depth and warmth to the recipe.
Tomatoes — crushed, they bring both acidity and sweetness.
Vegetable oil — used to fry the spices and the vegetables.
Salt and lemon — salt seasons the dish, while lemon juice lifts it with a touch of freshness.
Fresh coriander — used to garnish the dish and add flavour.

Why this brinjal bhaji must be on your menu!

Light without sacrificing flavour: roasting the eggplant instead of frying it cuts the amount of oil right down.
A vegan dish that stays as healthy as it is satisfying.
Ready in 35 minutes: fifteen minutes of prep, twenty of cooking.
Plenty of time for a last-minute starter or side dish.
Two ways to cook it: this recipe roasts the eggplant whole in the oven.
Diced, it also works in an air fryer (12 minutes) or in a regular oven (25 to 30 minutes at 190°C), whichever you have on hand.
Keeps and freezes well: it lasts 2 to 3 days in the fridge and reheats beautifully in a pan.
It also freezes for up to 2 to 3 months — handy for cooking ahead.

A flavourful vegan eggplant recipe, perfect as a starter or as a side dish in an Indian meal.

Prep 15 min

Cook 20 min

Total time 35 min

Course: Appetizer / Side dish Cuisine: Indian Keyword: Brinjal Bhaji Calories:

Ingredients

Servings: 4 people

Instructions

Preheat the oven to 200 °C (400 °F). Prick the eggplants with a fork and bake them whole for 30 minutes, until the skin is wrinkled and the flesh completely tender.
Let them cool a little, then peel the eggplants and finely chop the flesh.
In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and fry for 5 minutes, until translucent.
Add the garlic, ginger, turmeric, ground coriander and chilli. Stir and cook for 1 minute, until the spices are fragrant.
Add the crushed tomatoes and simmer for 5 minutes, until they break down.
Stir in the chopped eggplant and the garam masala. Mix well and simmer gently for 5 minutes.
Season with salt, add a squeeze of lemon juice, garnish with fresh coriander and serve hot or warm.

Nutrition facts (per serving)

Tips

For a creamier bhaji, mash the eggplant lightly with a fork at the end of cooking.
Adjust the chilli to your own tolerance: this dish is traditionally quite fiery.
Serve with naan bread, raita, chapati or pickles, among others.
You can swap the spices for curry powder, for instance.
Add vegetables such as zucchini or peppers, or chickpeas for extra protein.
It keeps 2 to 3 days in the fridge in an airtight container, and reheats beautifully in a pan.
Brinjal bhaji can also be frozen for 2 to 3 months.

Brinjal bhaji

Brinjal Bhaji

Ingredients

Instructions

Nutrition facts (per serving)

Tips

Personal note

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