Aubergine bhaji, or brinjal bhaji, is a classic Indian side dish that pairs the rich, creaminess of aubergines with classic spices like garam masala and cumin. This recipe will serve 2 as a main and 4 as a side.
- 2 aubergines (~600g) - chopped in half lengthways
- 1 onion - finely chopped
- 2 cloves garlic - minced
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 2 tbsp tomato purée
- 6 tbsp water
- Handful of fresh coriander - roughly chopped
- Splash of flavourless oil
- Pre-heat the oven to gas mark 6/200c.
- Cut the aubergines in half, brush oil on the skins. Lay with the flesh side down in an oven roasting tray.
- Roast them in the oven for 30 minutes, until the insides soften.
- Remove the aubergines from the oven and, once they're cool enough to handle, chop them into rough chunks – about 1 inch in size.
- Heat a splash of oil in a frying pan over a medium-high heat, then add the onion until it starts to soften and turn translucent.
- Add the garlic, spices and tomato purée and cook for a couple of minutes until fragrant.
- Stir in the roasted aubergine and water, stir well, then reduce to a simmer. Cook for 10-15 minutes with the lid on, stirring occasionally.
- Season to taste and stir in the coriander.
- Serve up with naan bread or chapatis alongside your favourite curry!
You could also use baby aubergines, you'll need about 600g. They may need less time in the oven, so keep an eye on them.
Another traditional way to prepare the aubergines, once baked, is to remove the skins and mash the flesh. You'll end up with a creamier dish which could almost be compared to an Indian spiced baba ganoush.
- Category: Sides and starters
- Method: Roast, Sauté
- Cuisine: Indian
Keywords: aubergine bhaji, brinjal bhaji, begun bhaji