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Grilled Spicy Indian Eggplant Mash Recipe

Whole eggplants grilled directly on a gas stove until completely charred, peeled, and cooked into a spicy onion-tomato masala. Smoky, bold, and delicious with bread or paratha.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
1 hour
Total Time 2 hours 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Calories: 190
Ingredients Method Notes

Ingredients
  

  • Eggplants
  • Amount Unit Name Notes
  • 3 eggplants medium-large firm with tight shiny skin and fewer seeds inside
  • Spice Base
  • 2 onions large finely chopped (around 150g)
  • 2 tomatoes medium chopped
  • 2 green chilies sliced
  • 50 g cooking oil
  • 1 tsp turmeric powder
  • 2½ tsp red chili powder reduce to 1 tsp for milder
  • 2½ tbsp coriander powder
  • 1 tsp salt adjust to taste
  • 1 cup water
  • Garnish
  • fresh coriander cilantro leaves roughly chopped, a generous handful
  • 1 green chili optional for serving on the side

Method
 

Prep the Eggplants:
  1. Wash and let them sit at room temperature for 1 to 2 hours before grilling.
  2. Make 5 deep cuts around each eggplant without cutting all the way through.
  3. Tip: Push 1 to 2 small garlic cloves into those cuts before grilling. The garlic roasts inside the eggplant as it chars and adds a slightly earthier note to the mash. Worth trying at least once.
Grill on Gas Flame:
  1. Hold each eggplant by the stem over low to medium flame, rotating slowly with a spoon for support.
  2. Grill until skin is fully charred, wrinkled, and the eggplant feels soft when pressed. Do all three the same way.
  3. Tip: If you have a steel wire roaster grill, rest the eggplant on it over the burner instead of holding by hand. Same result, less effort.
Cool and Peel:
  1. Rest in a bowl for about 1 hour.
  2. Peel off the charred skin while slightly warm for cleanest peeling.
  3. Chop the flesh into small pieces. No mashing needed.
Fry the Onions:
  1. Heat 50g oil in a pot over medium flame.
  2. Add onions and stir regularly until light golden brown, about 8 to 10 minutes.
Add Tomatoes and Chilies:
  1. Add chopped tomatoes and sliced green chilies. No water at this stage.
  2. Cook for 5 minutes until tomatoes fully soften and break down.
Cook the Masala:
  1. Add turmeric, red chili powder, coriander powder, and salt.
  2. Pour in 1 cup water, mix well, and cook for 5 minutes.
  3. Wait until oil releases and collects on the sides before moving on.
Add the Eggplant:
  1. Add all the chopped eggplant and mix well to coat in the masala.
  2. Cook on medium flame for 6 minutes, stirring every couple of minutes.
  3. Still watery? Cook uncovered for 2 to 3 more minutes.
Garnish and Serve:
  1. Top with fresh coriander leaves.
  2. Serve with plain bread, paratha, or lachha paratha.

Notes

Pick eggplants with fewer seeds. More seeds means more bitterness and a stringy texture. Go for firm, heavy ones with smooth shiny skin.