Brinjal Pizza Recipe- Indian Style with Ajwain & Besan Crust

Last Updated on 4 months by Neha Deshmukh

Brinjal Pizza Recipe – Indian Style with Ajwain & Besan Crust

Hey everyone! If you’re anything like me, you’re always on the lookout for fun, unexpected ways to enjoy your veggies. And trust me, this brinjal pizza is it. It’s a little different, totally delicious, and a fantastic way to sneak in some extra goodness. I first stumbled upon a version of this at a local food festival, and I’ve been tweaking it ever since to get it just right. Get ready to ditch the dough and embrace the brinjal!

Why You’ll Love This Recipe

This isn’t your average pizza. We’re swapping out traditional pizza dough for slices of brinjal (eggplant), giving it a crispy, flavourful base. The Indian-inspired pizza sauce, with a hint of ajwain (carom seeds), adds a warmth that’s just incredible. Plus, the gram flour (besan) coating gives it a lovely texture. It’s a surprisingly light yet satisfying meal – perfect as a starter, a snack, or even a light dinner.

Ingredients

Here’s what you’ll need to make this brinjal pizza magic happen:

• 1 Medium Brinjal (for pizza base)
• 0.25 cup All Purpose Flour (Maida) – about 30g
• 0.25 cup Gram Flour (Besan) – about 40g
• 0.5 cup Buttermilk – about 120ml
• 1 teaspoon Oil (for frying/sautéing)
• 2 Cheese cubes – about 50g (Mozzarella works great!)
• 3 medium Tomatoes (for sauce) – about 400g
• 1 medium Onion (for sauce)
• 3 Garlic cloves (for sauce)
• 0.5 teaspoon Carom Seeds (Ajwain)
• 1 teaspoon Sugar
• 0.5 teaspoon Chilli powder (adjust to your spice preference!)
• 1 teaspoon Oil (for sauce)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Brinjal as pizza base: Don’t be scared! Brinjal gets beautifully tender when baked and provides a lovely, slightly smoky flavour.
• Ajwain in the sauce: This little seed adds a unique, almost peppery flavour that really elevates the sauce. It’s a staple in Indian cooking and adds a lovely warmth.
• Besan coating: Gram flour gives a nice, crispy texture. It’s a common ingredient in Indian snacks and adds a lovely nutty flavour.
• Buttermilk marinade: Buttermilk tenderizes the brinjal and helps the coating stick. It’s a classic trick! You’ll find regional variations in pizza bases across India, with some using potato or even paneer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the brinjal. Slice it into about ½ cm (¼ inch) thick rounds.
2. Sprinkle both sides of the brinjal slices with salt and let them rest for about 10 minutes. This helps draw out some of the bitterness.
3. After 10 minutes, pat the brinjal slices dry with kitchen towels. This is important for getting a crispy coating!
4. Now, let’s make the pizza sauce. Heat 1 teaspoon of oil in a pan. Sauté the chopped garlic and onion until they become translucent and fragrant.
5. Add the carom seeds and cook for another minute. Then, add the chopped tomatoes.
6. Cook the tomatoes until they become soft and mushy. Mash them down with the back of a spoon.
7. Stir in the salt, sugar, and chilli powder. Simmer the sauce until it thickens – about 10-15 minutes. Set aside.
8. Time for the coating! Set up three bowls: one with all-purpose flour, one with buttermilk, and one with gram flour.
9. Dip each brinjal slice first in the all-purpose flour, then in the buttermilk, and finally in the gram flour, making sure it’s fully coated.
10. Preheat your oven to 200°C (390°F). Grease a baking tray with oil or line it with parchment paper.
11. Arrange the coated brinjal slices on the baking tray. Bake for 10 minutes.
12. Remove the tray from the oven. Top each slice with a spoonful of the pizza sauce and sprinkle with grated cheese.
13. Bake again for another 20 minutes, or until the brinjal is tender and the cheese is melted and bubbly.

Expert Tips

• Don’t overcrowd the baking tray. Bake in batches if necessary to ensure even cooking.
• For extra flavour, you can add a pinch of dried oregano or Italian seasoning to the sauce.
• If you want a crispier base, you can brush the brinjal slices with a little oil before baking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Use vegan cheese and a plant-based buttermilk alternative (like almond milk with a squeeze of lemon juice).
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free flour blend.
• Spice Level: Adjust the amount of chilli powder to suit your taste. My family loves it with a little extra kick!
• Festival Adaptations: During Navratri, you can use singhara atta (water chestnut flour) or kuttu atta (buckwheat flour) for the coating to make it vrat-friendly.

Serving Suggestions

Serve these brinjal pizzas hot as a starter, a side dish, or a light meal. They’re fantastic with a side of mint chutney or a simple green salad. My kids love them with a dollop of yogurt!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a pan for the best results.

FAQs

Let’s answer some common questions:

1. Can I use a different vegetable instead of brinjal for the base?

Absolutely! You could try using potato slices, zucchini, or even sweet potato. Just adjust the baking time accordingly.

2. What is the purpose of salting the brinjal slices?

Salting helps draw out excess moisture and bitterness from the brinjal, resulting in a more flavourful and less soggy pizza.

3. Can I make the pizza sauce ahead of time?

Yes, definitely! The sauce can be made a day or two in advance and stored in the refrigerator.

4. Is buttermilk essential for the coating, or can I use a substitute?

While buttermilk works best, you can use plain yogurt thinned with a little water as a substitute.

5. How can I adjust the sweetness of the pizza sauce?

Add more or less sugar to the sauce, depending on your preference. A pinch of jaggery also works beautifully!

6. What type of cheese works best with this Indian-style pizza?

Mozzarella is a classic choice, but you can also experiment with cheddar, Monterey Jack, or even a sprinkle of paneer for an extra Indian touch.