Brinjal Roast

Brinjals are rich in vitamins, minerals and also known for it’s anti-oxidant properties. But I have seen many people who don’t like Brinjal including my husband 😀 Even I hated Brinjals when I was a kid! The main reason for that is may be the way it was prepared. All my mom used to do with brinjals is make sambar with it. I didn’t want to start off the same way with my kids 😛

I wanted to do something tastier with Brinjal that the kids will enjoy eating it too. This Brinjal Roast here is super easy to make and I bet many people wouldn’t be able to identify what vegetable it is 😀 It tastes so good that my husband has asked to make Brinjals only this way from now on!


Servings : 4Prep time: 5 mins Cook time: 10 mins
Turmeric powder1/4 tsp
Red chilli powder1 tsp
Garam masala powder1/2 tsp
Curry leaves(for garnishing)10
Salt3/4 tsp
Oil 2 tbsp


  • You will need 10 if you are using Indian Brinjals and 2 in case of Chinese Eggplants. I have used Chinese Eggplants in this recipe.
  • Cut the Eggplants breadth-wise into little coins.
  • Now, mix the cut eggplants along with red chilli powder, turmeric powder, garam masala powder and salt in a mixing bowl. Coat the masala well. Let it sit for a few minutes.
  • Heat a heavy-bottomed pan and add some oil. Now, place the eggplant coins on the pan with some gap in between them.
  • Roast them for a minute and turn over. It should be roasted brown and crisp. Cook the other side the same way.
  • Repeat the same with the rest of the Eggplant in batches.
  • Serve the Brinjal Roast as a side for Kootu, Sambar or any mildly spiced variety rcie!

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