Aubergine bhaji

Aubergine bhaji

  • serves 4
  • Easy

Not to be confused with the ever-so-popular deep fried onion bhaji, this recipe is vegan, gluten-free and low in calories. Made with aubergines and packed full of spices, this dish is the perfect go-to dinner for Meat Free Monday


*This recipe is gluten-free according to industry standards


  • aubergines 2, cut into chunks
  • groundnut oil
  • onion 1, roughly chopped
  • garlic 2 cloves, roughly chopped
  • ginger a walnut-sized chunk, peeled and chopped
  • cinnamon stick 1/2
  • cardamon 4 pods, squashed
  • cumin seeds 2 tsp
  • green chillies 2, chopped
  • ground turmeric 1 tsp
  • ground coriander 1 tbsp
  • ripe tomatoes 4, chopped
  • tamarind paste 2 tbsp


  • Step 1

    Heat a large, non-stick frying pan to medium. Toss the aubergine chunks with 2 tbsp oil and 1 tsp salt. Add to the pan and cook, turning until golden and soft.

  • Step 2

    Turn the heat down if you need to stop the aubergine burning. When the aubergine has lost its sponginess and is really tender, scoop out.

  • Step 3

    Put the onion, garlic and ginger in a small food processor and whizz, adding a splash
    of water if you need to bring it together.

  • Step 4

    Add another tbsp of oil to the pan. When hot, add the cinnamon, cardamom pods and cumin seeds and fry for a minute. Add the onion paste and cook for about 5 minutes.

  • Step 5

    Add the chilli and the rest of the spices and cook for 2 minutes. Stir in the tomatoes with a splash of water then cover and leave to simmer for 10 minutes.

  • Step 6

    Add back the aubergine with the tamarind and simmer for another 10-15 minutes. Serve with rice.

Nutritional Information

  • Kcals 197
  • Fat 10g
  • Saturates 2g
  • Carbs 17.4g
  • Sugars 14.6g
  • Fibre 9.3g
  • Protein 4.6g
  • Salt 1.3g