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Healthy Indian Style Grilled Eggplant (Baingan)

Simple, healthy and easy-to-cook Indian grilled eggplant recipe — tender, smoky baingan slices ready in 15 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium Eggplants (baingan) washed and sliced ~1/2 inch thick rounds
  • 1 tbsp Olive oil for brushing
  • 1/2 tsp Sea salt or regular salt or to taste
  • 1/4 tsp Freshly ground black pepper optional

Equipment

  • Grill pan or non-stick frying pan

Method
 

  1. 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.
  2. Lightly brush both sides of each eggplant slice with olive oil. Sprinkle salt and freshly ground black pepper on both sides.
  3. 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.
  4. 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.
  5. 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.