Eggplant - Punjabi Style Recipe

Name: Eggplant - Punjabi Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Eggplant (Baingan) (3-4 long brinjals if you are in India); 2 Large tomatoes; 2 cloves of garlic; 1 small piece of Ginger; 1/2 Large White Onion (2 Indian onions); 2 Teaspoons Cumin powder; 2 Teaspoons coriander powder; 3-4 Tablespoons of Canola or Vegetable Oil; 4 Green Chilies; 1/2 bunch of corrainder; Salt to taste; 1 teaspoon Turmeric Powder (optional); 1 cup of green peas (soaked overnight and cooked. Adding frozen peas really spoils the taste. Avoid this ingredient if you cannot find fresh peas.)

Servings: persons

1 large Eggplant (Baingan) (3-4 long brinjals if you are in India)
2 Large tomatoes
2 cloves of garlic
1 small piece of Ginger
1/2 Large White Onion (2 Indian onions)
2 Teaspoons Cumin powder
2 Teaspoons coriander powder
3-4 Tablespoons of Canola or Vegetable Oil
4 Green Chilies
1/2 bunch of corrainder
Salt to taste
1 teaspoon Turmeric Powder (optional)
1 cup of green peas (soaked overnight and cooked. Adding frozen peas really spoils the taste. Avoid this ingredient if you cannot find fresh peas.)

1
Preheat the oven to 450 Degrees. Oil the tomatoes and the Baingan. Pierce the Baingan at random in various places with a fork (Do not pierce it too much or too hard otherwise the eggplant will break part). Bake the eggplant for about 35- 40 mins till it is really soft. Bake the Tomatoes as well (for 20 mins).
2
Take a pan and put the oil in it. Add the onions and the chilies and fry the onions till they are golden brown. Whisk the tomatoes slightly for about 30 seconds. Add the tomatoes to the onions and continue to fry them over a low heat.
3
Now take the eggplant out of the oven, wash it under water (to reduce the heat) peel the skin and cut it into small pieces. Add the eggplant to the onions, chilies and tomato and mash the eggplant, stir in the peas. Add salt to taste, Cumin and coriander powder and let it be on the pan for 4 mins. Now add the coriander leaves (cut into small pieces) and serve with Naan or Chapati.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large Eggplant (Baingan) (3-4 long brinjals if you are in India), 2 Large tomatoes, 2 cloves of garlic, 1 small piece of Ginger, and more.

Yes, Eggplant - Punjabi Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant - Punjabi Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions