Eggplant Bhaji

Sautee Onions and Long Hot Pepper

Fry Eggplant over Medium Heat

Fry Both Sides of Eggplant

Eggplant Bhaji

Eggplant Bhaji

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4 to 6


  • 1 Tbsp. Olive Oil
  • 1 Small Onion (thinly Sliced)
  • 1 Long Hot Pepper (Cut in Long Strips)
  • 1 Large Eggplant (Cut in about 3/4" thick Slices)
  • 1 Tbsp. Olive Oil
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Turmeric
  • 1/2 Tsp. Paprika
  • 1/2 Cup Canola Oil


  1. In a Large Frying Pan over Medium Heat, Add Onions, and Sautee for about 2 to 3 Minutes
  2. Add Long Hot Pepper and Sautee for another Minute or 2
  3. Turn Heat Off, and Remove Onion and Long Hot Pepper from Frying Pan and Set Aside; Set Frying Pan aside for Frying the Eggplants later
  4. In a Large Mixing Bowl, Add Olive Oil, Salt, Turmeric, and Paprika, and Mix
  5. Add Eggplant slices to Bowl, and Mix so Spices are Coated on both sides of the Eggplant
  6. In the same Frying Pan, over Medium Heat, add Canola Oil
  7. Add Eggplant slices to the Frying Pan, and Fry for about 2 to 3 Minutes on each side before Flipping to Fry other side
  8. Once Eggplant is Fully Cooked, and has a Golden Brown Coating, Remove slices from the Frying Pan (you can use a slotted spatula tol help remove the excess oil)
  9. Add Sauteed Onions, and Long Hot Pepper as Garnish
  10. Serve with White Rice, Khichuri, or Polao

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