Steamed Eggplant

Recipe by
Total Time:
60-90 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup- fresh desiccated coconut
  • 1 tbsp- cleaned and soaked mustard seeds
  • 4-5 small eggplant or brinjal
  • 1/2 tsp- turmeric powder
  • 2-3 green chillies
  • 1/2 cup- vegetable oil
  • salt to taste
  • For Garnishing:
  • some mustard oil (optional)
  • few green chillies
  • 1/4 cup- chopped green coriander/cilantro

How to Make Steamed Eggplant

  • Cut the eggplant in 1 inch cubes and soak them in salt water for 1/2 an hour.
  • Grind the coconut, mustard, and green chillies together into a fine paste. When the paste is ready, take the eggplant out of the salt water.
  • Mix the eggplant, the coconut mustard paste, oil, salt, turmeric powder, and 1 cup of water.
  • Cover and steam in a pressure cooker for 1/2 an hour or until the eggplant is cooked properly.
  • You can also bake it in the oven at 350 degree for 45 mins. This recipe shouldn't be very dry, it should be saucy.
  • You can serve this dish on a banana leaf and garnish it with slit green chillies, coriander leaves, and sprinkle some mustard oil before serving. Serve with rice.