Checkout The Delicious Brinjal Recipes!!

Brinjal, or eggplant as it is called in some parts of the world, has somewhat of a bad reputation. Although your mouth might water at the idea of your grandmother’s baingan bharta, a lot of people find brinjal spongy and bland. However, when cooked properly, it transforms into some truly delectable dishes. Here are two recipes from different parts of the world that will change your relationship with brinjal!

Eggplant and String bean stir-fry

Brinjal/Eggplant stir-fry

                                    Brinjal-Green bean stir-fry from Hunan, China

  • Origin: China (Hunan province)
  • Prep time: 10- 15 minutes
  • Cooking time: 20 minutes
  • Ingredients: Eggplant (2 big), green string beans (500 gms), garlic (4 cloves), dried red chilly, ginger, soy sauce, oil, and salt.


  1.  Chop up the ginger, garlic and  the dried chilies.
  2. Chop the brinjal into thin strips (about 1/4 inch width), place them in a bowl of water and sprinkle them with salt. Let them soak in the salt water for 15 minutes. Drain and pat dry to remove moisture.
  3. Fry the eggplant strips in a pan with oil for 5 minutes until they are tender. Remove them from the pan.
  4. Cut the ends off the green beans.
  5. Fry the green beans in oil for 4-5 minutes. Remove them from the pan.
  6. In the same pan, fry the ginger, garlic and chili for a minute or so. Add the eggplant and the beans to the pan. Stir in the soy sauce and mix everything together.
  7. Serve with white rice.

Baba Ghanoush (Smoky brinjal dip)

                                                         Baba Ganoush is a smoky, flavourful brinjal dip.

  • Origin: Middle East/ Lebanon
  • Prep time: 5 minutes
  • Cooking time: 30 minutes
  • Ingredients: Brinjal (2 medium), 3 tbsp tahini (optional) , 2 garlic cloves, 2 tbsp olive oil, 2 tbsp lemon juice, fresh parsley(optional) and salt.


  1. This recipe uses roasted eggplant. Place the brinjal above an open flame (medium heat). Turn using tongs every 3-4 minutes. Roast for 10-15 minutes until the skin is charred and the brinjal starts to collapse into itself.
  2. Place the roasted brinjals in a bowl, cover them with plastic wrap and allow them to cool for 15 minutes.
  3.  Once they have cooled, scoop the flesh out and add to a mixing bowl. Mash it with a fork until it’s chunky. Add tahini, lemon juice, olive oil, garlic and salt and combine well.
  4. Garnish with chopped parsley leaves and drizzle some more olive oil on it.
  5. Serve as a dip with chips, bread, carrots and cucumbers.
Roast brinjal

                                                      Roast the brinjal until it looks like this.

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