Quality Living Styles

Celebrating Mothers

A Collection of Favorite Recipes from our Mothers

Baked Brinjal/Eggplant/Aubergine

Baked Brinjal/Eggplant with a side salad. This is the Vegan Version made with non dairy  cheddar cheese.

Baked Brinjal/Eggplant with a side salad. This is the Vegan Version made with non dairy cheddar cheese

Baked Brinjal with Regular Cheddar Cheese

Delicious Baked Brinjal made with regular Cheddar Cheese

The vegetable, Brinjal, is also known as Eggplant, Baingan,Kathrikai and Aubergine, amongst other names. There are also several varieties with varying shapes and sizes. It is used in a number of cuisines and can be prepared in myriad ways. The large, globe brinjal is used in this recipe.

I learned to prepare Baked Brinjals from my mother-in-law, Parasathee Pather, who was an excellent cook. Baked Brinjal is one of her family's favorites, since it is delicious and so very different from the more common Indian style of making a curry.

My mother-in-law usually served Baked Brinjals on special occasions. It was a welcome treat for her sons as nobody else in the extended family made such a dish.

This recipe is being published to recognize some of the ways in which my mother in law, was such a caring and creative person. Here is the recipe.


  • 1 large globe eggplant
  • 2 tblsp. olive oil
  • 1 cup grated Vegan cheddar cheese or regular cheddar cheese
  • 1 tsp, ground peppercorns
  • 1 slice wholewheat bread for breadcrumbs
  • 2 large clove garlic or 1 ½ tsp. crushed garlic
  • ¼ cup diced onion
  • 2 tblsps mix of finely chopped mint leaves and thyme
  • 1 finely chopped green chili, (optional)
  • salt to taste-about 1 ½ tsps


  • Wash the eggplant/brinjal and rinse onion, herbs and green chili
  • Slice the eggplant in two equal pieces
  • Place in a microwave proof dish and cover with cling wrap. Microwave on high for 5 minutes
  • When cool test to check if the brinjal is soft. If not, cook for another 2 minutes or until if feels soft to the touch
  • Remove from microwave. Use a spoon or melon baller to gently remove the soft pulp/flesh of the eggplant,taking care to keep the shell intact
  • Take a few drops of oil and apply to empty shell of the eggplant and keep aside
  • If there are larger pieces of the pulp, chop them
  • Finely cube onions and slice chili. If using fresh garlic, peel and crush it.
  • Use a food processor and pulse bread to form breadcrumbs
  • Depending on the size of your slice of bread, you should get about 3/4 - a full cup of breadcrumbs
  • Heat oil on medium to high setting. Add onions and cook until soft
  • Add the chili, garlic and eggplant pulp and cook for about 5 minutes until contents are soft and mushy
  • Lower heat, add salt and 2 tsps of thyme and mint
  • Stir ingredients. Switch off stove
  • Add cheese, breadcrumbs and another 2 teaspoons of herbs & crushed pepper. Mix ingredients. Taste and adjust salt
  • Place empty shells onto a baking tray. Heat oven to 350°F/180 °C.
  • Gently fill both shells with soft cooked and spiced pulp
  • Sprinkle with cheese and place in oven
  • Bake for about 20 min-half hour or until the cheese appears melted and it sizzles
  • Remove from oven. Garnish with rest of herbs
  • Serve with a side of salad& garlic bread
Baked Eggplants just out of the oven

Baked Eggplant Just out of the Oven

The shell has been filled and eggplant is ready to be baked

The shell has been filled and eggplant is ready to be baked

All ingredients in pot

All the ingredients mixed together

Cheese and breadcrumbs being added to saute´d  eggplant

Cheese and breadcrumbs being added to saute´d eggplant

Egglant saute´d  with onions, garlic and chilies

Egglant saute´d with onions, garlic and chilies

Pulp of Egglant and ingredients to be used

Pulp of Egglant and ingredients to be used

Spices that will be used to make Rasso

Images of the whole egglant, sliced, micowaved, scooped, with remaining shell, bread & breadcrumbs

About The Recipe

This recipe is largely contributed by my husband. My mother-in-law used butter and regular cheddar cheese in her recipe. I have made a few changes like using olive oil and vegan cheddar cheese in this version. I have used regular cheddar cheese as well, on other ocassions.

I use the words, brinjal, eggplant and aubergine interchangeably, as they all refer to the same vegetable. This dish can be made very easily and fairly quickly, and you will be rewarded with a delicious meal.

You may choose to use either vegan or regular cheese when making this dish. Both taste very good. Baked Eggplant accompanied by a salad and garlic bread makes a delicious and satifying meal.

How to Reach Me

If you have any questions, comments, or would like to celebrate your mother as well, submit a recipe of your own via email to me, Nirmala, at: email address
I will respond to inquiries. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

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