23 Responses to “Roasted Eggplant Subzi”

1. Pinal Says:
   April 30th, 2009 at 1:58 pm

   Hi,

   This is exactly how my mom makes it. From the baking to the cooking, everything is the same except instead of roughly chopping the baked eggplant, she chops/purees it in a food prosessor so it’s less chunky. After it’s cooked, my mom garnishes with garam masala powder, cilantro and drizzles little bit of oil on top.

   Thanks Minal, this dish is indeed very delicious and many times people who doesn’t like eggplant won’t even know they’re eating it and enjoy it.

   [Reply]

2. neeta Says:
   April 30th, 2009 at 5:03 pm

   is that kadhai u are talking abt dishwasher safe??

   [Reply]

   

   hetal Reply:
   May 2nd, 2009 at 5:45 pm

   It is recommended to hand wash hard anodized cookware, but we have put our’s into a dishwasher and nothing bad has happened.

   [Reply]

3. arch Says:
   May 1st, 2009 at 4:11 pm

   i also make this dish, one of my favorite to.
   for variation add some peanuts in tadka and sprinkle some green onion. hope u guys will like it.

   [Reply]

4. Olga Says:
   May 6th, 2009 at 6:59 pm

   It is really delicious. I couldn’t get green chillies so I added a very small amount of red chilli powder and the result is very good. Really a great recipe!

   [Reply]

5. Anonymous Says:
   May 12th, 2009 at 3:00 am

   nice recipe

   v love eggplant, i sure wil try this recipe asap.

   thanks

   [Reply]

6. Anonymous Says:
   May 12th, 2009 at 3:06 am

   i like your kadai, from which store did you buy it?

   [Reply]

   

   hetal Reply:
   May 13th, 2009 at 1:51 pm

   We got our wok-style pan from Bed Bath & Beyond.

   [Reply]

7. manila Says:
   June 12th, 2009 at 8:58 am

   No tomatoes?? I add lots in my baigan ka bharta, it comes out very nice. I will try yours too sometime.

   [Reply]

   

   anuja Reply:
   June 12th, 2009 at 3:41 pm

   Baingan Bhurta has tomatoes, but this one is different and no tomatoes, very simple recipe that has an amazing taste.

   [Reply]

8. Steve Says:
   June 30th, 2009 at 11:21 pm

   I just made this again. Second time was the charm! Much better. What was different? Well, this time I cooked the eggplant in the oven, not on the grill.

   Thanks,
   Steve

   [Reply]

9. Kshitija Says:
   July 8th, 2009 at 4:43 pm

   Nice recipe..

   you can cook the eggplant in microwave also. Wash the eggplant, drizzle a drop or two of oil. poke in 2-3 palces in the eggplant with the knife.This will help cook eggplant faster and also the steam of the juice in eggplant can come out easily. Then keep it in a microwave safe bowl. and cook on 100% power for 3-4 minutes. once done, turn the eggplant and cook the other side repeating the same procedure. Depending upon the size of your eggplant, it should be cooked completely in 10 minutes !! now if you want that roasted aroma, hold the microwave cooked eggplant in roti making chimta and roast it on direct flame for 2-3 minutes. I personally love the flavour that is there in the skin of the eggplant. so i neither roast it on flame or peel the skin. and then you can always make roasted eggplant subzi aur bharta according to your taste

   [Reply]

   

   Shikha Reply:
   May 12th, 2010 at 4:32 pm

   Thanks, I will try, As i don’t have oven.

   [Reply]

10. Jessalee Says:
    July 11th, 2009 at 4:35 am

    I just got done making the Roasted Eggplant Subzi. My Boyfriend said he would not eat it because he hates Eggplant. I have never cooked eggplant and did not know if I would like it either. I made him try it and He loved it as did I:D! Its very easy to make!

    Thanks for this Awesome Recipe,
    Jessalee

    [Reply]

11. Priti Says:
    January 26th, 2010 at 8:19 pm

    What if I don’t have an hour to bake the eggplant in the oven for an hour. Can I use a microwave, and if yes for how long should I cook it for in the microwave? Will the taste be the same if I put the eggplant in the microwave?

    [Reply]

    

    hetal Reply:
    January 27th, 2010 at 4:16 pm

    Hi Priti,

    We have never tried it, but the eggplant may explode in the microwave. What I do is bake the eggplant when I have the time, scoop out the flesh and freeze it until I’m ready to use it. It’s a great time saver. You can even keep it in the fridge for a few days if you don’t want to freeze it. This is also a great tip when eggplant are on sale…roast a whole pan of them and freeze.

    [Reply]

    

    hetal Reply:
    January 27th, 2010 at 7:54 pm

    Hi Priti,

    One more thing…you can cook the eggplant in the microwave if you cut into big pieces and then cook it. The flavor of roasted eggplant will not be there, but it’s an alternative.

    [Reply]

12. Shalini Says:
    May 25th, 2010 at 4:31 pm

    Hey Hetal and Anuja,

    Love your recipes. Tried some and they turned out WOW!
    Am very new to cooking….initially thought it to be very boring, but to my surprise am really enjoying it…its fun and I like to experiment and try out new stuff.

    This is just a suggestion, coming from an inexperienced cook…in your cooking videos,you can probably give a time frame as well,as in once you add in the veggies, it would be great if you can suggest the time the veggies take to cook. I guess this will really help folks like me who are new to cooking…I have burned the veggies more often then not…and sometimes undercooked and over cooked them as well…..

    Thanks for the awesome recipes…

    [Reply]

    

    hetal Reply:
    May 25th, 2010 at 8:58 pm

    Hi Shalini,

    Cooking time is very relative to the stove you have, the type of pan you’re using, etc. We always try to tell the viewers what they should look for in terms of the “look” of the vegetables (golden brown, translucent, should not be mushy, keep stirring, etc). Don’t worry, as time goes by, you too will be able to judge by the “look”.

    [Reply]

13. venkat iyer Says:
    July 6th, 2010 at 9:43 am

    Ladies, I do not see any dishes made of Yam[suran in Hindi], green bananas, snake gourd[padaval in Hindi] or spinach!!. These are highly nutricious and are versatile, could you please give us some recipes.And also that delicious Gujerati dish calle3d Dhal dhokrie, the spicy one?And some Maharashtrian preparations as well.Thank you. Venkat Iyer

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 8:41 pm

    Hi Venkat,
    Thanks for your feedback. We have a few coming up soon and will film some more in the future

    [Reply]

14. Lydia Says:
    July 15th, 2010 at 5:57 pm

    Hi Anuja/Hetal,

    I’d love to make stuffed eggplants using the scouped out centers and mince for the filling. How would I prepare the eggplant shells — bake them? for how long? Thanks.

    [Reply]

    

    anuja Reply:
    July 16th, 2010 at 3:11 pm

    Hi Lydia,
    That is a great dish and you can do wonders and let your imagination run wild for the stuffing. The oven needs to be at 350 degrees F and the eggplant needs to be cooked for Indian eggplant – 30 min, the bigger Italian ones – 45 to 50 min. The key is to make sure you leave enough meat on the inside (and not scoop out every little bit) so the eggplant does not fall flat in the baking.
    Enjoy

    [Reply]

Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.

Leave a Reply (Comments do not appear immediately)

Name

Mail (will not be published)

Website

Click to cancel reply