Tava Baingan (Roasted Eggplant)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 - large purple eggplant
  • 2 tbsp - all-purpose flour (maida)
  • Spices:
  • 2 tsp - turmeric powder
  • 2 tbsp - red chilli powder
  • 2 tbsp - coriander powder
  • 2 tsp - garam masala
  • 2 tbsp - dried mango powder (amchur)
  • To taste - salt
  • 2 tbsp - vegetable oil
  • Small bunch - coriander leaves, chopped

How to Make Tava Baingan (Roasted Eggplant)

  • Slice the eggplant into thin circles.
  • Sprinkle 1/2 tsp salt and leave for 10 minutes.
  • In a shallow dish or plate, take the all-purpose flour and 2 tbsp water to make a thin paste.
  • Mix all spices in another plate.
  • Dip the slices of eggplant first in the flour paste, and then in the spices.
  • Heat a non-stick tava or pan; pour 1/2 tsp oil on it.
  • Transfer the prepared eggplant slices on to the hot tava.
  • Cook covered for 5 minutes.
  • Open lid, flip the slices over and cook for another 5 minutes.
  • Remove from heat and garnish with chopped coriander leaves.
  • Serve with chapatti, sandwich bread or over pizza.
  • Recipe Courtesy: Cooking With Sapana