Brinjal Bhaji (Aubergine Curry)
This Indian aubergine curry, brinjal bhaji, is a vegan curry that is packed with flavour. Oven roasted aubergine / eggplant is mixed with a spicy tomato sauce and cooked together until soft and tender. This simple but delicious dinner can easily be made ahead.
Equipment
- 1 baking sheet / tray
- 1 large saucepan or frying pan/
Ingredients
- 500 g aubergine - approx 2 medium sized.
- Pinch salt
- 2 tablespoons vegetable oil divided
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 cloves garlic minced
- 1 tablespoon ginger finely grated
- 2 green chillies sliced lengthways
- 1 brown onion roughly chopped
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- 100 g tomatoes (approx 1-2) or 200g tin tomatoes
- 1½ teaspoons garam masala
Instructions
- Chop the aubergine / eggplant into 2.5 cm (1 inch) cubes.
- Fill a large bowl with cold water and add a generous pinch of salt. Place the aubergine / eggplant in the water, making sure it is covered by the water (placing a plate over the top helps keep it submerged). Leave for 30 minutes.
- Preheat the oven to 180˚C fan / 200˚C / 356˚C convection / 392˚F.
- Line a baking tray with baking paper.
- Drain the aubergine / eggplant and pat dry with paper towel.
- Place the aubergine on the lined baking sheet and drizzle with 1 tablespoon oil. Bake in the preheated oven for 25-30 minutes, until tender.
- Heat the other 1 tablespoon oil in a large saucepan or frying pan and add the mustard seeds and cumin seeds. Cook for 1-2 minutes until the seeds smell fragrant and start to pop, then add the crushed garlic, grated ginger, whole chillies, chopped onion and cook for 5 minutes.
- Stir through the ground turmeric and chilli powder then add the tomatoes.
- Simmer gently for 5 minutes.
- Add the roasted aubergine / eggplant and continue to cook gently for another 5 minutes, adding 1-2 tablespoons of water if it looks too dry - it is supposed to be a dry curry, but shouldn't be sticking to the pan. If this happens add a splash or water.
- Stir through the garam masala and check for seasoning, adding a little more salt if needed.
- Serve with rice, naan and or chapati.
- Store in the fridge or cool completely and freeze.
Notes
Aubergine – UK / Ireland – Eggplant if you are in Australia, NZ, US and Canada, or Brinjal in the Indian subcontinent, South Africa and Singapore.
Vegetable oil – or another neutral oil like canola oil or sunflower oil.
Mustard seeds – yellow mustard seeds.
Cumin seeds – or use ground cumin and add with the ground turmeric later on in the cooking.
Garlic – fresh or from a jar.
Ginger – fresh or from a jar.
Green chillies – or use red chillies. Use thin chillies, not birds eye chillies or scotch bonnet – they will be far too hot!
Brown onion – yellow onion.
Tomatoes – 1-2 medium fresh tomatoes or ½ a 400g (14oz) tin of plum or chopped tomatoes
Turmeric – ground turmeric adds not only colour but an earthy flavour to the curry.
Garam masala – this Indian spice blend is often used at the end of cooking to season the dish.
This is a reasonably spicy curry – to make it milder you can use 1 green chilli instead of 2, or leave the fresh chilli out completely.
Soaking the aubergine in salted water – not only helps prevent the aubergines from tasting butter but also helps reduce the amount of oil needed.
Nutrition
Calories: 126kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 85mgPotassium: 420mgFiber: 6gSugar: 7gVitamin A: 315IUVitamin C: 12mgCalcium: 29mgIron: 1mg
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