Aubergine Bhaji: A Flavourful Indian Side Dish You’ll Want to Make Again and Again
Introduction
Looking for a dish that’s bold, comforting, and packed with rich Indian flavours? Enter the aubergine bhaji—a lesser-known gem of South Asian cooking that’s as versatile as it is delicious.
Bhaji generally refers to a dry Indian vegetable dish cooked with spices, onions, and tomatoes. While onion bhajis are deep-fried and well-known, aubergine bhaji (also called baingan bhaji in some regions) is a hearty, spiced stir-fried dish perfect as a side or even a main. It’s naturally vegan, gluten-free, and incredibly easy to make.
In this guide, we’ll explore how to make a traditional aubergine bhaji, its regional variations, nutritional benefits, tips for perfect results, and how to serve it for a truly satisfying Indian-inspired meal.
What Is Aubergine Bhaji?
Aubergine bhaji is a dry-style Indian curry made from sautéed aubergines (eggplants) cooked with onions, tomatoes, garlic, and warming spices like cumin, turmeric, coriander, and garam masala.
It’s typically served as:
- A side dish with dal and rice
- A filling for wraps or flatbreads
- A main with naan or chapati
Aubergine absorbs flavour beautifully and adds a rich, slightly smoky note to this dish.
Ingredients for Aubergine Bhaji
You’ll find everything you need in a well-stocked pantry or local supermarket.
Main ingredients:
- 1 large aubergine (cut into cubes or thin slices)
- 1 onion (finely sliced)
- 2 tomatoes (chopped)
- 2 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 1 green chilli (optional, finely chopped)
- 2 tbsp oil (sunflower or vegetable oil works well)
Spices:
- 1 tsp cumin seeds
- 1 tsp mustard seeds (optional)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp chilli powder (adjust to taste)
- Salt to taste
- Fresh coriander for garnish
How to Make Aubergine Bhaji (Step-by-Step)
Step 1: Prep the Aubergine
- Cut the aubergine into medium-sized cubes or slices
- Optional: Salt and leave for 15 minutes to draw out bitterness, then pat dry
Step 2: Cook the Base
- Heat oil in a large pan over medium heat
- Add cumin seeds (and mustard seeds if using); let them sizzle for 30 seconds
- Add onions and sauté until soft and golden (about 6–8 minutes)
- Stir in garlic, ginger, and green chilli; cook for 1–2 minutes
Step 3: Add Spices and Tomatoes
- Add turmeric, coriander, garam masala, and chilli powder
- Stir for 1 minute to toast the spices
- Add chopped tomatoes and a pinch of salt
- Cook until tomatoes break down and the mixture thickens (5–7 minutes)
Step 4: Add Aubergine and Simmer
- Stir in the aubergine cubes
- Coat well in the tomato-spice mixture
- Add a splash of water if the pan is too dry
- Cover and cook on low heat for 20–25 minutes, stirring occasionally, until aubergine is soft
Step 5: Finish and Serve
- Garnish with chopped coriander
- Serve hot with naan, chapati, basmati rice, or as part of a thali
Tips for the Best Aubergine Bhaji
- Use firm aubergines with smooth skin for best results
- Cut pieces evenly to ensure uniform cooking
- Don’t rush the onions—they’re key for deep flavour
- Add a splash of lemon juice at the end for a fresh twist
- For a richer flavour, stir in a spoonful of coconut cream or vegan yogurt
Variations of Aubergine Bhaji
1. Baingan Masala
A saucier version with extra tomatoes and more garam masala—great with rice
2. Aubergine and Potato Bhaji
Add diced boiled potatoes for a heartier version
3. Roasted Aubergine Bhaji
Roast aubergine cubes in the oven first for a smoky twist
4. Dry Brinjal Fry (South Indian Style)
Use curry leaves, black mustard seeds, and coconut oil for a spicier, drier version
Is Aubergine Bhaji Healthy?
Yes—especially when made with minimal oil and fresh ingredients.
Nutritional Benefits:
- Low in calories – around 150–200 kcal per serving
- Rich in fibre – supports digestion
- Antioxidant-rich – particularly in the skin (nasunin)
- Supports heart health – thanks to potassium and plant-based ingredients
- Naturally vegan and gluten-free
Using whole spices and fresh herbs enhances flavour without added sugar or fat.
How to Serve Aubergine Bhaji
This dish is incredibly flexible and works well in a variety of meals.
Great pairings:
- Basmati or pilau rice
- Naan, roti, or chapati
- Tadka dal or chana masala
- Cucumber raita or coconut yogurt
- Mango chutney or pickle on the side
It’s also great in wraps or pita pockets with salad and mint chutney for a fusion lunch.
Make-Ahead and Storage Tips
- Refrigerate in an airtight container for up to 3 days
- Flavour improves overnight, making it great for batch cooking
- Freeze for up to 2 months; defrost and reheat gently in a pan
- Add a splash of water or oil to rehydrate if needed
A Bit of Cultural Background
While “bhaji” can refer to different dishes across India, in British Indian restaurants, it often means deep-fried fritters like onion bhajis. However, in Indian households, a bhaji often refers to a dry vegetable curry like this one.
In Marathi, Bengali, Gujarati, and Hindi, the word “bhaji” or “sabzi” commonly means vegetable side dish, making aubergine bhaji a staple in many regional diets.
Conclusion
Aubergine bhaji is a wonderfully aromatic, nutritious, and satisfying Indian dish that’s easy enough for weeknight dinners yet delicious enough to serve guests. Whether you enjoy it as a main, side, or in wraps, it’s an excellent way to bring more plant-based flavour into your meals.
With pantry staples, a single aubergine, and a few fragrant spices, you can create a dish that’s deeply comforting and completely satisfying. So the next time you’re craving something warm, bold, and healthy—skip the takeaway and make your own aubergine bhaji at home.
Top 10 Questions and Answers About Aubergine Bhaji
1. What is aubergine bhaji?
It’s an Indian spiced stir-fried dish made with aubergines, onions, tomatoes, and spices.
2. Is aubergine bhaji spicy?
It can be! Adjust chilli powder or green chilli to suit your heat preference.
3. What’s the difference between onion bhaji and aubergine bhaji?
Onion bhaji is a deep-fried fritter. Aubergine bhaji is a dry vegetable curry.
4. Can I make aubergine bhaji ahead of time?
Yes! It stores well and tastes even better the next day.
5. Is aubergine bhaji vegan?
Yes, it’s 100% plant-based and gluten-free.
6. Can I add other vegetables?
Definitely—try potatoes, chickpeas, or spinach for variation.
7. How do I stop aubergine from going soggy?
Salt and drain before cooking, and don’t overcrowd the pan.
8. What’s the best oil to use?
Use neutral oils like sunflower or rapeseed, or coconut oil for a South Indian twist.
9. Can I roast the aubergine first?
Yes—roasting adds depth and reduces oil usage.
10. What do I serve it with?
Serve with rice, naan, dal, and a dollop of yogurt or raita.