Recipe For Brinjal: Oven-Baked Spicy Indian Eggplant (Easy, Vegan & Healthy)
Recipe For Brinjal brings together tender, roasted eggplant slices coated in warm Indian spices for a vegetarian side or main course that’s as healthy as it is delicious.
I’ve been cooking brinjal (that’s eggplant, friends!) since my kids were little. This dish strikes a perfect balance: smoky notes from the oven, a hint of heat, plus a zesty lemon finish. Brinjal is low in calories but rich in fiber and antioxidants—according to USDA data, one cup of cooked eggplant has just 35 calories and 2.5 grams of fiber. And here’s the thing: it’s a breeze to prep, so it’s become my go-to for weeknight dinners or festive gatherings.
Why You’ll Love This Recipe
- Vegetarian and vegan-friendly—just swap in plant-based yogurt.
- Ready in about an hour (including a quick 30-minute rest).
- No soaking pan required—bake on one sheet for easy cleanup.
- Uses pantry spices—no exotic ingredients needed.
- High-fiber, low-calorie side or satisfying main.
- Oven-baked, not fried, for a healthier twist.
- Flavors deepen if you let it rest overnight.
- Perfectly pairs with rice, naan, or a crisp salad.
Ingredients
• 1 large brinjal (eggplant), about 1 lb (choose firm, glossy skin)
• 2 tbsp extra-virgin olive oil (I love California’s DaVinci brand)
• 1 tsp cumin seeds (or ground cumin)
• 1 tbsp ginger-garlic paste (or 1 tsp fresh grated ginger + 1 tsp minced garlic)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder (adjust for milder heat)
• ½ tsp garam masala (Bob’s Red Mill works great)
• 1 tsp salt, or to taste
• 1 medium tomato, finely chopped
• 2 tbsp chopped fresh cilantro (coriander leaves)
• 1 tbsp lemon juice (fresh is best)
• Optional: 2 tbsp plain yogurt or coconut yogurt for a creamier coat
Tips:
– To avoid bitterness, sprinkle sliced brinjal with salt and let sit 10 minutes, then pat dry.
– If you want extra char, switch to broil for the last 2–3 minutes.
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a light coat of oil.
- Slice the brinjal into ½-inch rounds (or lengthwise planks if you prefer a charcoal-grilled look). Lay the slices on the sheet.
- In a bowl, whisk oil, ginger-garlic paste, turmeric, coriander, chili powder, garam masala and salt. If you’re using yogurt, stir it in now—this helps spices stick.
- Brush or toss the brinjal slices in the spice mix until each piece is evenly coated. You want a thin layer so they roast, not steam.
- Let the seasoned slices rest for 30 minutes (or cover and chill up to 8 hours). This gives the spices a chance to penetrate.
- Roast for 12–15 minutes, then flip each slice: look for golden edges and soft centers. If you see soggy spots, give them another minute under the broiler.
- While they finish, stir chopped tomato and cilantro with lemon juice in a small bowl. This fresh salsa will brighten the warm eggplant.
- Remove brinjal from oven, transfer to a serving plate, and spoon the tomato-cilantro mix on top. Serve hot, warm or at room temp.
Servings & Timing
• Yield: Serves 4 as a side, 2 as a main course
• Prep Time: 15 minutes
• Rest/Marinade Time: 30 minutes (or up to 8 hours for deeper flavor)
• Cook Time: 15 minutes
• Total Time: About 1 hour (with rest)
Variations
• Stuffed Style: Cut brinjal lengthwise, scoop a small trench, and fill with spiced potato or paneer mix.
• Smoky Grill: Skip the oven—grill slices on medium-hot coals for 3–4 minutes per side.
• Cheesy Bake: Top each slice with shredded mozzarella or vegan cheese, then broil till bubbly.
• Thai Twist: Swap ginger-garlic paste for lemongrass paste and add a splash of coconut milk.
• Herbed Touch: Mix chopped mint and basil into the final garnish for a Mediterranean vibe.
Storage & Reheating
• Fridge: Store in an airtight container up to 3 days—eggplant holds its shape surprisingly well.
• Freezer: Layer between parchment paper, freeze up to 1 month; thaw in fridge overnight.
• Reheat: Warm in a 350°F oven for 5–7 minutes or microwave on medium for 1 minute.
• Make-Ahead: Season and rest slices overnight; bake just before serving for busy evenings.
Notes
• Salting brinjal reduces moisture and prevents the dish from turning mushy—trust me, I learned that the hard way!
• If your eggplant feels too dense, choose a smaller, slender variety next time—they’re less spongy and roast beautifully.
• For extra crunch, sprinkle 1 tbsp of chickpea flour into the spice mix.
• I once tried baking on a foil-lined pan; foil traps steam and makes the slices soggy—parchment or a light oil coat is best.
FAQs
Q: Can I use Japanese eggplant instead of brinjal?
A: Absolutely—Japanese or Italian varieties work, just adjust slice thickness so they cook evenly.
Q: Why is my eggplant soggy?
A: Too much oil or crowded pan can steam the slices. Spread them in a single layer and use a light hand with oil.
Q: Is this recipe gluten-free?
A: Yes, naturally gluten-free—just double-check your spice blends.
Q: How do I make it less spicy?
A: Cut the red chili powder in half and skip the broiler step if you want milder char flavors.
Q: Can I prep the spice mix ahead?
A: Sure—mix spices up to 3 days before and keep in a sealed jar for quick assembly.
Q: Any side dishes you recommend?
A: A simple cucumber raita, basmati rice, or warm naan are perfect partners—see my Easy Masoor Dal.
Q: What kitchen tools help here?
A: A silicone basting brush and a rimmed baking sheet (I use a Nordic Ware pan) make life easier.
Q: Can I cook this in an air fryer?
A: Yes—air-fry at 400°F for 10–12 minutes, flipping halfway, for crisp edges.
Conclusion
Recipe For Brinjal is a fuss-free way to enjoy hearty, spiced eggplant that fits vegetarian, vegan or health-conscious menus. With pantry staples and minimal hands-on time, it’s a dependable favourite any night of the week. Give it a try, share your tweaks below, and don’t forget to explore more of my Indian-inspired dishes!
Recipe For Brinjal: Oven-Baked Spicy Indian Eggplant
Ingredients
- 1 large brinjal (eggplant) choose firm, glossy skin
- 2 tbsp extra-virgin olive oil I love California’s DaVinci brand
- 1 tsp cumin seeds (or ground cumin)
- 1 tbsp ginger-garlic paste (or 1 tsp fresh grated ginger + 1 tsp minced garlic)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder adjust for milder heat
- 1/2 tsp garam masala Bob’s Red Mill works great
- 1 tsp salt or to taste
- 1 medium tomato finely chopped
- 2 tbsp chopped fresh cilantro (coriander leaves)
- 1 tbsp lemon juice fresh is best
- 2 tbsp plain yogurt or coconut yogurt for a creamier coat
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with oil.
- Slice the brinjal into ½-inch rounds. In a bowl, whisk together olive oil, ginger-garlic paste, turmeric, coriander, chili powder, garam masala, and salt. Optionally, stir in yogurt for a creamier coat.
- Brush or toss the brinjal slices in the spice mix until evenly coated. Let the slices rest for 30 minutes to allow the spices to penetrate.
- Roast the slices for 12–15 minutes until golden and tender, flipping them halfway through. If needed, broil for an extra 2–3 minutes for extra char.
- In a bowl, mix chopped tomato, cilantro, and lemon juice to make a fresh salsa.
- Remove brinjal from the oven, transfer to a serving plate, and spoon the tomato-cilantro mix on top. Serve hot, warm, or at room temperature.
