Brinjal Roast

Brinjal Roast

You can substitute Brinjal with mushroom or Baby potatoes

This is one vegetable which has been my all time favourite and because of me my family likes it too……when I read this recipe brinjal roast , then on my list was buying good brinjals and here in Dubai ,we get more than 8 varieties of them, so buying the variety I wanted was easy task,and rest of the ingredients were at home so my wait of this dish was over … thing I loved was the smell of the freshly grinded paste which gave the confidence that this dish will taste good …

After making them ,I never bothered to call anyone to taste as I wanted to enjoy every bite of it and then call Others, I ate one and then ate another one ,had to stop myself as I had to share with my family


  • Brinjals – 250 gms ( Make four slits in the brinjal and soak in water )
  • Oil – 2 tbsp

Make paste of

  • Red chillies – 4 ( add less if you don’t want to be spicy )
  • Bengal gram – 2 tbsp
  • Coriander seeds – 1 1/2 tbsp
  • Cumin seeds – 1 tsp
  • Garlic -3 cloves
  • Chopped Onions – 1
  • Grated coconut – 1/4 cup ( optional )
  • Oil -1 tbsp
  • Salt to taste


  1. In a pan heat oil add red chillies, Bengal gram ,roast for a minute in slow flame then add coriander, cumin roast for another minute ,add coconut and roast for another 2 minutes ,Remove from fire.
  2. In the blender add onions , garlic and salt along with the roasted ingredients and make a paste with it .
  3. Stuff each brinjal with this paste and in a deep bottom pan add oil and these stuffed brinjals and cook in high flame for 5 minutes then reduce the flame and cook for another 15 minutes in slow flame .
  4. Keep tossing the brinjals every 5 minutes ( never mix with spoon as the Brinjal might become mushy ) and cook till the brinjal is roasted on all sides ( I had to add 2 tbsp water so that the filling that comes out of the brinjal does not get burnt )

    I took 25 minutes to make this roast

    Happy cooking

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