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Barbecued eggplant

Serves   2
Prep time: 15 mins
Cooking time: 15 mins

"Originally from North India, this side dish is superb eaten with dal and roti or paratha. It can also be served on toasted bagel crisps as a pre - dinner snack or on toasted sourdough bread. Whichever way you eat it, the taste is timeless - a winner all the way."





  • 1 eggplant - large
  • 1 onion - thinly sliced
  • 2 green chillies - deseeded and sliced
  • 1 tsp ginger - shredded
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 1/2 tsp salt or to taste
  • 1 tbsp coriander leaves - chopped
  • 3 tbsp Ghee/clarified butter


  1. Prick and grease the eggplant all over and roast over charcoal fire or gas burner or under a grill till the skin becomes soft. Alternatively, prepare the eggplant in the same way and cook it in the microwave for 7 to 8 minutes.
  2. Once the skin is soft (you can prick it with a skewer or knife to check), remove from heat, hold under running water and remove the charred skin.
  3. Mash with a fork.
  4. Heat ghee in a wok and fry the onion till light-golden in colour. Add turmeric powder, ginger and green chillies and stir for a few minutes.
  5. Add the mashed eggplant, salt, red pepper and garam masala.
  6. Stir lightly, cover and cook for 10 minutes.
  7. Remove from heat.
  8. Add coriander leaves and sprinkle some on top.

Serve hot and enjoy!