Indian Air Fryer Eggplant Recipe

I’m a firm believer that often when people think they don’t like a certain vegetable it is because they have only tried a limited amount of cooking methods or seasonings. Eggplant is definitely one of the vegetables I didn’t like until I tried different cooking methods.

This Indian style eggplant dish is paired perfectly with tomato, garlic and Indian spices that can make anything taste magical!

The eggplant can be roasted in the oven, air fried or charred on an open flame until the inside is perfectly soft and ready to be infused with all of the other ingredients.

I like to enjoy this dish as a dip, scooped up with a naan or flatbread. I also think it would work really well cold as a spread for an Indian inspired sandwich.

In this recipe I used my air fryer to reduce the baking time but produce a perfectly cooked eggplant.

If you want to love eggplant more and you already love Indian food give this recipe a try.

Roasted eggplant dip ingredients and substitutes-

• Eggplant/aubergine- Use a large eggplant for this recipe. You can also use different varieties if you like.
• Garlic ginger paste- I used jarred ginger and garlic paste but you can use fresh. Adjust the amount you add according to personal taste.
• Tomatoes- You can use fresh or tinned tomatoes. If you’re using tinned tomatoes separate the tomatoes form the juice and don’t use the juice so the dish doesn’t turn out too runny.
• Garam masala- Garam masala is a premixed spice blend that is available to buy in most shops

How to make eggplant dip

Making eggplant dip is so easy using an air fryer. You just poke some holes in the eggplant and air fry until soft inside. Then mix the eggplant inside with the rest of the ingredients to make the best eggplant dip.

FAQ-

• Can I make this ahead?- Sure, this dip works served hot or cold so you can make ahead. This will also give the flavours a chance to develop making the dip more flavoursome if you serve up the following day.

Indian eggplant dip (Baigan Bharta)

Perfectly spiced Indian style eggplant and tomato dip. Perfect scooped up with fresh naan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dips, Side Dish, Snack

Cuisine Indian

Servings 2

Ingredients

  

• 1 eggplant
• ½ onion
• 1 tbsp garlic ginger
• 2 blended tomatoes
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tbsp tomato paste
• Garnish with parsley olive oil and chilli

Instructions

 

• Stab the aubergine with a fork and coat in oil.
• Air fry on 180C for 25 minutes or bake at 180C for 45 minutes.
• Whilst the aubergine is cooking dice up the tomatoes and onion.
• Add some oil to the pan and set to medium heat.
• Add the onions first and cook until soft.
• Next add the garlic and stir through.
• Now add the tomatoes and cook down until soft. Be sure to not let the mixture dry out, add water in small amounts if it starts to dry out.
• Now add the salt, garam masala and coriander powder, stir well to coat the onions in spices.
• Now add in the tomato puree and stir one more time
• Scoop out the aubergine flesh from the skin and dice up into a paste. You can also blend the aubergine here if you’d like it super smooth.
• Add the aubergine flesh to the tomato and onion. Stir well to combine.
• Serve up topped with a drizzle of olive oil, parsley and green chilli to garnish.
• Scoop up with a naan and enjoy!

Notes

Texture- If you’re not keen on the texture of eggplant you can use a blender to make the cooked eggplant smoother.

Serving- This dish is perfect served with naan or flatbread as a dip or you can use it as a sandwich spread.

Here are some more delicious vegan recipes to try

• Cheese and Bacon Loaded Potato Salad
• BBQ Tempeh Nuggets
• Chinese style salt and pepper air fried gnocchi