Brinjal Bhaji is a classic Indian aubergine (eggplant) curry made with roasted aubergine, onions, garlic, chillies, tomato and fragrant spices. It works well as a main dish or side and is delicious served with rice, chapati or naan.
This aubergine curry is simple to make at home and uses everyday ingredients to create a rich, aromatic sauce. Below is a clear, SEO-friendly recipe and guidance for preparing, serving and storing brinjal bhaji.
Step by Step Recipe
Brinjal Bhaji (Indian Aubergine Curry)
A medium-heat aubergine curry made with roasted aubergine, onions, garlic, tomatoes and spices. Serve with rice, chapati or naan. Serves 4 as a main dish.
Prep Time: 7 mins | Cook Time: 38 mins | Total Time: 45 mins
Course: Dinner, Main Course, Side Dish | Cuisine: British, Indian | Serves: 4
Calories: 940 kcal (approx.)
Ingredients
- 2 large aubergines (about 600g), diced
- 3 tbsp olive oil (for roasting aubergine)
- Salt and pepper, to taste
- 1 tbsp oil (for onions)
- 1 onion, finely chopped
- Handful fresh coriander (cilantro) — chop stems for cooking, reserve leaves for garnish
- 1–2 chillies, finely chopped (adjust to taste)
- 4 garlic cloves, finely chopped
- 1 tbsp curry powder (or garam masala)
- 1 tsp cumin
- ½ tsp turmeric
- 2 tbsp tomato purée
- 1 can chopped tomatoes (or 400g fresh, chopped)
- 1 tsp soft light brown sugar (optional, to balance acidity)
Equipment
You will need a large pan or wok for the sauce and a baking tray for roasting the aubergine. A wooden spoon or spatula is useful for stirring.
Instructions
- Preheat the oven to 200°C fan (220°C / 425°F / gas mark 7). Dice the aubergines and place in a large bowl. Drizzle with olive oil and toss to coat.
- Spread the aubergine evenly on a baking tray, season with salt and pepper and roast for about 15 minutes until golden and soft.
- Meanwhile, heat 1 tablespoon of oil in a large pan over medium-low heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened and golden.
- Separate the coriander leaves from the stems. Chop the stems and add them to the pan with the onion. Add the garlic and chillies and stir-fry for 2 minutes.
- Add the curry powder, cumin and turmeric and fry for a few seconds to release their aroma.
- Stir in the tomato purée to form a paste, then add the chopped tomatoes. Taste and add sugar if you prefer a sweeter sauce.
- When the roasted aubergine is ready, add it to the sauce. Stir, bring to a brief boil, then reduce heat and simmer uncovered for 10 minutes so the sauce thickens and the flavours meld.
- Finish by sprinkling the reserved coriander leaves on top and serve hot.
Notes
If you prefer a dry aubergine bhaji, use only half a can of tomatoes (or none) and add a splash of water as needed. To reduce oil, roast aubergine with less oil or use an oil spray and avoid deep-frying.
Nutrition (approx.)
Per recipe: Calories ~940 kcal. Nutritional values will vary by brand and portion sizes.
Ingredient Details
Choose firm, fresh aubergines with smooth skin. Small or baby aubergines work well. Cut into small cubes so they roast evenly. Roasting brings out a sweet, smoky flavour, but you can also pan-fry the cubes gently if preferred.
Onion, Garlic & Chillies
Use brown or yellow onions, finely chopped and softened slowly for the best base. Garlic and chillies add heat and depth — choose chillies to suit your spice preference.
Herbs & Spices
Fresh coriander stems are cooked with the onions for depth and the leaves are used as a final garnish. Use a medium curry powder or garam masala; add a pinch more turmeric and cumin if you like a stronger spice note.
Tomato Purée & Tomatoes
Tomato purée creates a rich paste when combined with the spices and onions. Use canned chopped tomatoes for convenience or fresh ripe tomatoes for a brighter sauce.
What to Serve With
Serve brinjal bhaji sprinkled with fresh coriander leaves. It pairs excellently with jeera (cumin) rice, plain basmati, chapati, naan, raita or mango chutney. It works well as a main for a vegetarian meal or as a side to meat-based curries.
Alternatives & Additions
If you prefer other vegetables or want to bulk the dish, substitute or combine aubergine with courgette, potatoes, cauliflower or chickpeas. For a non-vegan option add cooked chicken, lamb or beef to make the dish heartier.
Storage
Store leftovers in an airtight container in the fridge for up to three days. The curry can also be frozen for 2–3 months. Reheat until piping hot before serving.
What is Brinjal Bhaji?
Brinjal Bhaji (aubergine bhaji) is a traditional Indian aubergine curry, commonly enjoyed across the subcontinent and adapted in many regional styles. It highlights roasted or sautéed aubergine in a spiced tomato-onion sauce.
More Ideas
Brinjal bhaji is a versatile, flavourful dish that fits into vegetarian and vegan menus as well as mixed curry meals. Try pairing it with pilau or other Indian mains for a full spread.
Enjoy making this brinjal bhaji at home. If you try it, share a photo on social media and tag the creators if you wish — we love seeing home-cooked versions of this recipe!