Eggplant Scramble

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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  • 2 - large eggplants (Brinjals)
  • 2 - tomatoes, chopped
  • 3 tbsp - oil
  • 2 - onions, chopped finely
  • 1 tsp - minced ginger
  • 1 tsp - turmeric powder
  • 2 tsp - chilly powder
  • 1/2 tsp - cumin powder
  • 1 tsp - coriander powder
  • 1 tsp - garam masala or all spice powder
  • salt to taste
  • 1 tsp - ground pepper
  • 2 tbsp - chopped coriander leaves

How to Make Eggplant Scramble

  • Cut the eggplants/brinjals in fairly big pieces and soak in salt water for some time.
  • Heat oil in a suitable plan and add the onions and minced ginger.
  • Stir fry for a few minutes till the onions turn slightly brown.
  • Add the chopped tomatoes, turmeric powder, chilly powder, cumin powder, coriander powder, garam masala/spice powder, pepper and salt and simmer till the tomatoes turn pulpy and the oil separates from the mixture.
  • Add the eggplant/brinjal pieces and mix well.
  • Cook covered on low heat till the egg plants turn to pulp.
  • Remove from heat and mash the cooked eggplants to get a pulp.
  • Garnish with chopped coriander leaves.
  • Serve as a side dish.
  • Recipe Courtesy: Anglo-Indian Recipes