Indian aubergine recipes

This spicy eggplant is so easy and makes an amazing side dish. Make this simple Indian style roasted eggplant in oven or skillet.

Meera Sodha's Baby Aubergines Stuffed with Peanut and Coconut is a classic Gujarati dish, and makes a sensational, flavour-packed vegan meal.

I made this curry for my daughter – I say this because she doesn’t like aubergine/eggplant, and I had to find a way in which she would eat it. The result was better than I could ever have hoped for when I heard the magical words, “Mum, I love this […]

Brinjal bhaji is a delicious eggplant curry that's packed full of flavor and very easy to make. You only need a handful of ingredients to make it, and you can serve it as a main dish or as a side with your favorite curries, rice and naan.

Buttery-tender eggplant cubes in a creamy and tasty curry sauce are a winning combination in this easy eggplant curry recipe.Serve it with white rice or naan bread for a balanced Indian-inspired dinner; it takes about 30 minutes to make.

Roasted eggplant slices are cooked in a tomato sauce infused with pickling South Asian spices. This Achari Baingan is ready within 30 minutes.

Aubergine and halloumi curry is a simple yet delicious vegetarian curry that’s full of flavour and has an amazing texture.

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread. This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds. So, if you're looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!

Baingan Bharta or Roasted Eggplant Mash is a popular North Indian recipe where fire roasted eggplants are mashed and cooked with onion, tomatoes, spices etc. This eggplant recipe is a great vegetarian or vegan option to serve as side dish with dal, curries or can be eaten as it is with some hot chapatis or parathas.

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when…