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    Home » Recipes » Recipes

    Baked brinjal (Baked eggplant) recipe

    Modified: Jun 5, 2024 Published: Dec 30, 2019 by Sravanthi Chanda. 8 Comments

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    Detailed Steps Jump to 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.

    baked brinjal - baked eggplant

    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.

    Whenever my mom makes it, I will save some chutney in the refrigerator and eat it the next day. It’s so delicious and we can eat it not only with rice but also with roti, bakri or dosa.

    You can even make a smooth paste of leftover brinjal chutney and use it as a sandwich spread.

    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!

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    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

    baked brinjal - baked eggplant

    Baked brinjal - baked eggplant

    By: Sravanthi Chanda
    An easy oven-roasted eggplant recipe with Indian spices. This will be a very good side dish for rice or as a snack.

    Rate this recipe by clicking the stars!

    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 4
    Calories 60 kcal
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    Ingredients
      

    • 15 Brinjal long variety (Around 250 gms)
    • 1 tablespoon rice flour
    • 1 tablespoon oil
    • 5 garlic cloves
    • ¼ teaspoon dried oregano
    • ⅛ teaspoon dried thyme
    • ½ teaspoon Black Pepper freshly ground
    • Salt to taste

    Instructions
     

    • 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.

    Nutrition

    Calories: 60kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 2mgPotassium: 165mgFiber: 2gSugar: 2gVitamin A: 19IUVitamin C: 3mgCalcium: 16mgIron: 0.3mg
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    Comments

    1. sanjana says

      May 08, 2020 at 2:41 pm

      Tried this recipe it turned out delicious.

      Reply
      • Sravanthi says

        May 09, 2020 at 7:08 pm

        Thank you so much Sanjana 🙂 I'm glad you liked it.

        Reply
    2. manasa varma says

      February 26, 2020 at 4:07 pm

      This is a nice recipe, thanks for sharing.

      Reply
      • Sravanthi says

        February 26, 2020 at 9:50 pm

        Thank you manasa. It’s my pleasure 😊

        Reply
    3. Amara says

      January 07, 2020 at 9:24 am

      Baking stuffed eggplants is lovely Sravanthi. It's gives a meaty flavour to the eggplants.

      Reply
    4. Srivalli says

      January 06, 2020 at 1:54 pm

      Very interesting one to make with brinjal...

      Reply
    5. Rafeeda - The Big Sweet Tooth says

      January 05, 2020 at 11:37 am

      I am no brinjal fan, but looking at those baked ones with a very delicious sounding marinade, I am sure I would enjoy these... Delicious recipe!

      Reply
    6. saraswathi Tharagaram says

      January 03, 2020 at 10:26 pm

      healthier way to enjoy eggplants ! Perfect match with dhal or curd rice!

      Reply

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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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