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Brinjal bhaji in a classic balti dish surrounded by a pink tea towel. There's coriander on top of the dish and chapatis in the background
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Aubergine Bhaji

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.
Course Sides and starters
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Calories 80kcal
Author Jess & Dan

Ingredients

  • 2 aubergines ~600g - chopped in half lengthways
  • 1 onion - finely chopped
  • 2 cloves garlic - minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • 2 tablespoon tomato purée
  • 6 tablespoon water
  • Handful of fresh coriander - roughly chopped
  • 2 tablespoon vegetable oil

Instructions

  • 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.
    2 aubergines
  • 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.
    2 tablespoon vegetable oil, 1 onion
  • Add the garlic, spices and tomato purée and cook for a couple of minutes until fragrant.
    2 cloves garlic, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon chilli powder, 2 tablespoon tomato purée
  • 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.
    6 tablespoon water
  • Season to taste and stir in the coriander.
  • Serve up with naan bread or chapatis alongside your favourite curry!
    Handful of fresh coriander

Notes

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.

Nutrition

Calories: 80kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 626mg | Fiber: 8g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg