Baked egg plant

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 6 nos. - egg plants
  • 2nos. - tomato
  • 200 ml - milk
  • 50 gm - Flour
  • 50 gm - butter
  • 2 nos. - onions
  • salt to taste
  • pepper - to taste
  • oregano for seasoning
  • 2 tbsp - oil
  • 2 nos. each - bay leaf, clove

How to Make Baked egg plant

  • Cut the eggplant and marinate with salt,pepper,oil,oregano,keep them aside.
  • Boil milk in a pan.
  • Cut a peeled onion into halves, take a bay leaf and a clove stud them to the onion and put it in the milk.
  • Take 50 gm equal of each flour and butter, melt the butter in a pan and put the flour in it and cook till a sandy texture
  • Put it in the milk and thicken it.
  • Add salt and pepper to taste
  • Prepare tomato concasse, fry the marinated eggplants in oil.
  • Now in a serving dish first put little white sauce then the concasse and then the eggplants and then again the concasse and the white sauce at the end.