Try this aubergine bhaji, then check out more aubergine recipes, such as our vegan aubergine dhansak curry.

*This recipe is gluten-free according to industry standards


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


  • 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. 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 2

    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 3

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

Check out more of our best aubergine recipes...

Brinjal Pickle (Aubergines) Recipe

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating