Eggplant Bake Recipe – Indian Spiced Tomato & Turmeric Delight

Last Updated on 4 months by Neha Deshmukh

Eggplant Bake Recipe – Indian Spiced Tomato & Turmeric Delight

Hey everyone! I’m so excited to share this Eggplant Bake with you. It’s a dish that’s been a real comfort food for me, especially during the cooler months. The warm spices, the soft eggplant, and the creamy yogurt topping… honestly, it’s just good. It’s a little different from your typical Indian eggplant dish (like baingan bharta!), but trust me, it’s a delightful twist you’ll want to make again and again.

Why You’ll Love This Recipe

This Eggplant Bake is a fantastic way to enjoy the beautiful flavors of Indian cuisine in a comforting, casserole-style dish. It’s packed with aromatic spices, incredibly flavorful, and surprisingly easy to make. Plus, it’s a great way to get your veggies in! It’s perfect for a weeknight dinner, a potluck, or even a special occasion.

Ingredients

Here’s what you’ll need to create this Indian-spiced delight:

• 2 medium Chinese Eggplant (about 600g)
• 1 tablespoon Olive Oil (15ml)
• To taste Salt & Pepper
• 3 medium Tomatoes (about 450g)
• 1 cup Cilantro (roughly chopped) (240ml)
• For garnish: Dried Mint
• 2 tablespoons Olive oil (30ml)
• 4 Garlic cloves
• 3 tablespoons Tomato paste (45g)
• ½ teaspoon Turmeric powder (2.5g)
• 1 teaspoon Curry powder (5g)
• 1 teaspoon Paprika powder (5g)
• 1 ½ cups Vegetable Broth (360ml)
• 1 cup Thick Yogurt (240g)
• 1 Garlic clove (for yogurt topping)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Chinese Eggplant Varieties: These are long and slender, with a beautiful purple skin. They have a milder flavor and fewer seeds than globe eggplants, making them perfect for baking.
• The Role of Turmeric in Indian Cooking: Turmeric isn’t just about color! It has amazing anti-inflammatory properties and adds a lovely earthy warmth to the dish. Don’t skip it!
• Using Fresh vs. Dried Mint: Fresh mint is wonderful if you have it, but dried mint works beautifully for garnish, especially when fresh isn’t in season.
• Choosing the Right Vegetable Broth: A good quality vegetable broth really elevates the flavor. I prefer a low-sodium version so I can control the saltiness.
• Regional Variations in Curry Powder: Curry powder blends vary so much! Feel free to use your favorite brand or even make your own. It’ll give the dish a unique touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to broil. Slice the eggplants diagonally into ½” (1.25cm) pieces. Arrange them on baking sheets, drizzle with olive oil, and season generously with salt and pepper. Broil for 3-5 minutes per side, until they’re beautifully golden.
2. Now, reduce the oven temperature to 375°F (190°C). In a saucepan, heat the olive oil over medium heat. Sauté the garlic cloves until fragrant – about a minute.
3. Add the tomato paste, turmeric, curry powder, paprika, salt, and pepper to the saucepan. Cook for another 2 minutes, stirring constantly, to bloom the spices. This is where the magic happens!
4. Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat and simmer for 5-7 minutes, until the sauce has thickened slightly.
5. Time to layer! Spread about ⅓ of the tomato sauce in the bottom of a 9×13″ baking dish. Arrange half of the eggplant slices over the sauce, followed by half of the chopped cilantro and half of the sliced tomatoes.
6. Repeat the layers – sauce, eggplant, cilantro, and tomatoes – finishing with the remaining sauce on top.
7. Cover the baking dish with foil and bake for 20-30 minutes. Then, remove the foil and bake for another 5 minutes, until bubbly and heated through. Let it cool slightly before serving.
8. While the bake is cooling, mix the yogurt with the minced garlic and a pinch of salt and pepper. Spread this creamy mixture over the baked eggplant. Garnish with a sprinkle of dried mint.

Expert Tips

A few little things I’ve learned over the years…

• Achieving the Perfect Eggplant Texture: Broiling the eggplant first helps it to cook through and get a lovely slightly charred flavor. Don’t overcrowd the baking sheet, or it will steam instead of broil!
• Balancing Spice Levels: Feel free to adjust the amount of curry powder and paprika to your liking. If you like it spicier, add a pinch of cayenne pepper!

Making Ahead & Freezing Instructions

• Making Ahead: You can assemble the eggplant bake up to a day in advance. Cover and refrigerate until ready to bake. You might need to add 10-15 minutes to the baking time if it’s cold from the fridge.
• Freezing Instructions: This bake freezes well! Let it cool completely, then wrap tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

• Vegan Eggplant Bake: Simply substitute the yogurt topping with a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptations: This recipe is naturally gluten-free, but always double-check the label on your vegetable broth and curry powder to ensure they don’t contain any hidden gluten.
• Adjusting the Spice Level: My friend, Priya, loves to add a finely chopped green chili to the sauce for an extra kick!
• Festival Adaptations (e.g., Navratri-friendly): During Navratri, you can skip the garlic and onion to make this dish suitable for fasting.

Serving Suggestions

This Eggplant Bake is delicious on its own, but it’s even better with some accompaniments! I love serving it with warm flatbread (like roti or naan) for scooping up all that delicious sauce. A side of raita (yogurt dip) also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions!

• What type of eggplant works best for baking? Chinese eggplant is ideal, but globe eggplant can be used if that’s what you have. Just be sure to salt it beforehand to draw out some of the bitterness.
• Can I use tomato puree instead of tomato paste? You can, but the flavor won’t be as concentrated. If using puree, you might want to simmer the sauce for a longer time to thicken it.
• How can I adjust the level of heat in this dish? Reduce the amount of curry powder or add a pinch of sugar to balance the spice.
• Is it possible to make this eggplant bake ahead of time? Absolutely! Assemble it and refrigerate it for up to a day before baking.
• What is a good substitute for yogurt in this recipe? Coconut yogurt or cashew cream are great vegan alternatives.
• Can I grill the eggplant instead of baking it? Yes! Grilling adds a lovely smoky flavor. Grill the eggplant slices until tender and slightly charred before layering them in the bake.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!