Baked Brinjal (Baked Eggplant) recipe

Baked brinjal (baked eggplant) - an easy oven-roasted eggplants recipe with Indian spices. This will be a very good side dish for rice or as a snack.

As a child, I used to hate brinjal. But suddenly started liking it more from past few years.

And among all brinjal recipes which we make at home, brinjal chutney is my most favorite.

After eggplant chutney, this baked eggplant is my next favorite. It's so easy to make and these will taste delicious.

Sometimes we don't need many ingredients to make a delicious dish and this is a perfect example. Just roast the brinjals with few herbs, oil and you are done.

You can also pan roast the brinjals to make this recipe without an oven. I love baking as it is hands-free cooking and one can utilize that time for other things.

You can use any oil for making this baked aubergine. I generally use coconut oil for baking but today I have used olive oil as I don't have coconut oil in my pantry.

This recipe calls for dried thyme and oregano but you can experiment with other spices as well.

This baked brinjal is...

• a vegan and gluten-free dish.
• simple to make and taste delicious.
• a good side dish for Sambar rice, curd rice, Pongal or any rice dish.
• good to eat as it is or as a quick snack.

So make it and enjoy the dish!

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Baked eggplant recipe with step by step pictures:

• Take a small bowl or plate and add rice flour, grated garlic, oregano, thyme, pepper powder, salt, and oil.

• Mix it well to make a loose paste.

• Slit the brinjal lengthwise as shown in the picture.

• Rub the above rice flour mix to the slitted brinjal. You can use a brush or with your hands, apply it inside and outside of the slitted brinjal.

• Arrange these brinjals on to a baking tray.

• Bake these brinjals in a preheated oven at 180 degrees C for around 20 minutes. Baking time depends on the size of the brinjals.

Baked brinjal recipe:

Recipe