Healthy Indian Style Grilled Eggplant (Baingan)
Simple, healthy and easy-to-cook Indian grilled eggplant recipe — tender, smoky baingan slices ready in 15 minutes.
Ingredients
Equipment
Method
- Wash the eggplants and slice them into rounds about 1/2 inch (1 cm) thick. Pat dry with a kitchen towel. This helps remove excess moisture so they grill evenly.
- Lightly brush both sides of each eggplant slice with olive oil. Sprinkle salt and freshly ground black pepper on both sides.
- Heat a grill pan (or non-stick frying pan) over medium heat. Once hot, place the eggplant slices on the pan in a single layer. Do not overcrowd.
- Cook for about 4–5 minutes on one side until golden brown and lightly charred. Then flip carefully, brush a little more oil if needed, and cook the other side for another 4–5 minutes until soft and cooked through.
- Remove from pan and serve hot as a side dish or light snack. Works well with roti, paratha or a fresh salad.
Notes
For extra flavour, you may drizzle a little lemon juice or sprinkle some chopped fresh coriander before serving. Serve immediately for best texture.