Roasted eggplant fried with spices. If you like eggplant then you will love this popular North Indian preparation.

Servings: 4 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag


  • 1, Lb ( Large ) Eggplant
  • 1, Chopped Onion
  • 1, Pod Garlic
  • 3, Chopped Green Chili
  • To Taste Salt
  • 1, Tbsp Cooking Oil
  • 1, Tbsp Chopped Cilantro
  • 1, Small (chopped ) Tomato
  • 1, tsp. Whole Red Chili


  1. Wash the eggplant. Prick all over with a fork and apply some oil.
  2. Broil the eggplant in a conventional oven preheated to 375 F for approximately 30 minutes, turning over a few times to ensure even roasting.
  3. Remove from oven, cool and remove the skin. To this add green chilies, coriander leaves, salt and mash the roasted eggplant.
  4. Heat oil in a pan. Add the chopped onion and garlic and fry till soft. Add the red chili powder and fry for a minute. Add the chopped tomato and cook for another 5 minutes.
  5. Add the eggplant mixture and fry for an additional 10 – 15 minutes till it turns a rich brown color.
  6. Serve with hot chapattis, puris or parathas.

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