Greek Baked Eggplant with an Indian Twist

For Indian vegetarians eggplant is one of the most hated vegetable. However my dad loved eggplant bharta, as a result we ate lots of and still loved it. I have made greek baked eggplant before and loved it as much as I love bharta. For love of both, just decided to combine them. And the result not just looks good, it tastes good too. 

Indian baked eggplant


  • 4 medium size eggplants
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 1 chopped tomato
  • 1/4 tsp turmeric
  • 1 tsp red chili pepper powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 2 tbsp peanut oil
  • 1/4 cup greek yogurt
  • 1/4 cup chopped cilantro


  1. Cut each eggplant vertically in half. Scoop out the inner of eggplant, chop it and set it aside.
  2. Heat some oil in a pan and add eggplant inners, tomato, onion, green pepper, turmeric, cumin, red chili pepper and salt. Let it sauté till entire mixture is softened and slightly browned.
  3. Heat the oven to 375 deg F.
  4. Brush the eggplant halves with some oil and set them in a prepared baking dish. Fill the eggplants with the mixture. Put them in the oven for 30 minutes.
  5. After 30 minutes or when the outer eggplant is softened and started to brown, take them out and scoop out a table spoon of yogurt on each eggplant half. Put the eggplants back in the oven.
  6. Let them bake for another 10 minutes.
  7. Finish them with cilantro and serve them as side or a vegetarian dinner.




Questions, comments, complements?

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