Grilled aubergine and tomato in cumin spices

    40 min

    This vegetarian dish is packed full of great tastes - grilled aubergine and tomatoes in a blend of spices. The smell of grilled aubergine reminds me of cooking outside on the open fire, the smoky smell wafting away – it can only be the sweet smell that tickles your taste buds. In my recipe I have partly fried and partly grilled the aubergine and tomatoes but you could grill the aubergine slices till nicely brown and tender under a grill in the oven or even better on open fire. Either way, this is a truly delicious combination of textures and flavours. A dish you can eat both warm and cold accompanied with pharata or plain boiled rice with the temptation of eating with your fingers.


    Surrey, England, UK
    7 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 large aubergine, cut into 2.5cm pieces
    • salt, to taste
    • 1 medium onion, chopped
    • 1 clove garlic, thinly sliced
    • 1 tomato, cut into cubes
    • 2 sticks celery, chopped (optional)
    • 1 tablespoon cumin powder
    • 1 teaspoon tandoori powder (optional)
    • 1 teaspoon chilli powder
    • curry leaves, to taste
    • 1 tablespoon ghee
    • chopped fresh corainder, to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large skillet warm 1 tablespoon vegetable oil over a medium high heat. Add the aubergine and cook and stir to seal; season with a little salt, cook until soft moving the aubergine around in the pan constantly for an even cook until golden brown in colour. Remove from the skillet and place on a baking tray. Place under a hot grill for a few minutes to slightly brown the edges, to give the effect of aubergine cooked on the BBQ.
    2. In the same skillet add a drizzle of oil, fry the onion and garlic followed by the chopped tomato and celery (if using). Season with the cumin, tandoori powder (if using), chilli powder, curry leaves and salt to taste. Allow to cook slowly until reduced and golden brown; if required drizzle in a little more oil.
    3. At this stage add the grilled aubergine to the tomato mixture, and leave all the vegetables and spices to cook on a low heat for another 10 to 15 minutes. Turn the heat off add the ghee and stir gently. Garnish with chopped fresh coriander leaves. Serve either warm or as a cold side dish.

    Brinda’s Note

    It’s Gluten free, vegetarian dish that can be enjoyed warm or cold. Anything like this I like to take to work for my lunch either with a slice of bread or rolled in a phrata or chapati. Truely the Indian way.

    See it on my blog

    Brinda Mauritius Delights

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    Reviews in English (1)


    Very good. Served with dall and paratha.  -  12 Feb 2016

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