Aubergine Bhaji

Name: Aubergine Bhaji
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: 2 large aubergines (eggplants); 2 large aubergines (eggplants); Juice of 1 lemon; 1 tsp salt, plus extra to taste; 2 tomatoes; 2 green chillies, or to taste; 1 black cardamom pod; 2 tbsp ghee or oil; 2 tbsp ghee or oil; 2 tsp garlic paste; 1 tsp ginger paste; 1 tsp cumin seeds; 8-10 fresh curry leaves; 4 tbsp tomato paste; 2 tsp jaggery (or soft brown sugar); 2 tsp jaggery (or soft brown sugar); 2 tbsp natural Greek yoghurt; 1 tsp ground coriander; 1 tsp dried fenugreek leaves; Handful of fresh dill or coriander (cilantro); Handful of fresh dill or coriander (cilantro); Handful of fresh dill or coriander (cilantro)

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

If you have never cooked aubergines, then this is the dish for you to try them. It’s packed with flavours and spices that complement this dark nightshade vegetable. My mum used to eat this dish with cream crackers.

Ingredients

2 large aubergines (eggplants)
Juice of 1 lemon
1 tsp

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Fill and boil the kettle.
Dice the aubergines into small cubes, then add the lemon juice and sprinkle the 1 teaspoon salt over them. Toss and set aside.
Cut each tomato into 8 wedges. Slit the green chillies lengthways.
Lightly bash the black cardamom pod.
Place a wok on a medium heat, then add the following ingredients in this ord