Roasted Eggplant (2 Ways)

40 mins
Serves 6 people
Author: Rajni Ram
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This roasted eggplant subji is the simplest to make as I roast/bake it in the oven. The actual recipe involves deep-frying this in oil, but these days most of us want food that is light on the oil. Moreover, I feel when deep-fried these Brinjals/Eggplants take in a lot of oil. So the best way to cook them is over a pan or in the oven.

Here I am giving both the methods so one can choose whichever is convenient for them. What I do is bake one batch and pan-fry the other. Both methods yield the same result. Baking takes a little longer, though with a little less oil than pan-frying. So while one batch is baking I get done two pan-fried batches done. Well, I do this because the roasted Eggplant subji is a family favourite and just one batch of baking is not enough.

I Have used the big globe type Eggplants/Brinjals here(Bharta Baingan). The small ones can also be used but the bake time might vary. I have not tried baking with the small Eggplants/brinjals.

While you are here I request you to check out my other subji recipes like- Creamy Palak in Coconut Milk, Stuffed Karelas, Drumstick Curry, Kadai Paneer, Beans Paruppu Usili, and more…

Here is the recipe for Roasted Eggplant/Baingan for you

Ingredients

Ingredients

  1. Eggplants(globe/big/Bharta Baingan) 2 or 3
  2. Oil 2 tbsp
  3. Red chilli powder 2 tsp(divided)
  4. Turmeric powder 1 tsp(divided)
  5. Salt as required
  6. Coriander powder(optional) 2 tsp
  7. Mustard seeds 1 tsp
  8. Jeera/Cumin 1 tsp
  9. Curry leaves a few
  1. Wash the Eggplants well and cut them to Slices that are of medium thickness. Sprinkle some salt on them and mix well, so that the salt gets coated evenly on all slices. Leave to rest for 20 minutes. Now rinse the sliced Eggplants and pat dry them on a towel. Set aside.
  2. Take 1 tsp red chilli powder, 1/2 tsp turmeric powder and required salt in a small bowl. Add 1 tbsp oil and make a paste.
  3. For baking- Preheat oven at 180 C for 10 minutes. Take a baking tray and grease with a thin film of oil. Arrange the Eggplant/Baingan slices in the tray in 2 layers such that they are not crowded and the lower ones get some heat(refer picture).
  4. Take a brush and coat all slices with the masala paste. Repeat on the other side. Put the tray in the oven and bake at 200 C for 10 minutes. Remove, flip them around and bake again for 10- 15 minutes. Remove and transfer to a bowl. Repeat for all slices.
  5. For Pan-frying: Heat a Tava/Girdle. Grease with a little oil. Brush the Eggplant slices with the Masala paste and arrange them on the girdle. Drizzle 1 tsp oil on the Tava for quick cooking. Cook on one side until crisp and flip the slices around, drizzle another teaspoon oil and cook until crisp. Remove from girdle to a separate vessel. repeat for all slices.
  6. Finally, to temper take some oil in a small Kadai and heat. Put in the mustard seeds and as they crackle add the cumin seeds and curry leaves. Pour this tempering over the roasted Eggplants. Enjoy with Rotis or Dal Chawal or whatever you feel like.

Directions for Prepping the Brinjal/Eggplants

Wash the Eggplants well and cut them to Slices that are of medium thickness. Sprinkle some salt on them and mix well, so that the salt gets coated evenly on all slices. Leave to rest for 20 minutes. Now rinse the sliced Eggplants and pat dry them on a towel. Set aside.

Directions for Masala paste

Take 1 tsp red chilli powder, 1/2 tsp turmeric powder and required salt in a small bowl. Add 1 tbsp oil and make a paste. I suggest you make the paste as required, depending on the number of Brinjal/Eggplant slices. The given quantity will cover 10 big slices approximately. If it gets over, make the paste again. The quantities given in ingredients is for 2 batches.

Directions for Baking the Eggplants

Preheat oven at 180 C for 10 minutes. Take a baking tray and grease with a thin film of oil. Arrange the Eggplant/Baingan slices in the tray in 2 layers such that they are not crowded and the lower ones get some heat(refer picture). Take a brush and coat all slices with the masala paste. Repeat on the other side. Put the tray in the oven and bake at 200 C for 10 minutes. Remove, flip them around and bake again for 10- 15 minutes. Remove and transfer to a bowl. Repeat for all slices.

Directions for Pan-frying the Eggplants

Heat a Tava/Girdle. Grease with a little oil. Brush the Eggplant slices with the Masala paste and arrange them on the girdle. Drizzle 1 tsp oil on the Tava for quick cooking. Cook on one side until crisp and flip the slices around, drizzle another teaspoon oil and cook until crisp. Remove from girdle to a separate vessel. repeat for all slices.

Tempering

In a small Kadai take 2 tsp oil and heat. Add mustard seeds, when they crackle add the Jeera/Cumin seeds followed by the curry leaves. Pour this tempering over the baked/pan-fried Brinjals. The Roasted Brinjal/Eggplants are ready to serve with Rotis(flatbread), Dal Chawal, Kadi Chawal and more. Enjoy. Bon Appetit.

Notes:

  1. The smaller variety of Brinjal can be used in the Pan-fry method. Since I have not used them anytime in the baked method, unable to be specific of the result. When I try it, I will definitely update here.
  2. If one does not wish to apply the masala paste while pan-frying or baking, the masalas can be added along with the tempering and mixed also.
  3. Prepping of the Eggplants is critical as otherwise, they will release a lot of moisture and instead of turning crisp they will turn soggy.
  4. This is a simple everyday recipe, therefore I have kept the masalas to the minimum. Feel free to add your choice of masalas/spice powders.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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