Baked egg plant – easiest recipe of eggplant that’s tasty too

This is by far the tastiest recipe Eggplant/baingan/brinjal that I have tried and made. My kids like it too so it’s a win win. I like vegetables, but have never been a fan of eggplants. This recipe was passed to me by my very dear friend Kehkishan. It’s a mouth watering dish and it’s so easy to put together. It has simple 3 layers, first one is of fried egg plants, second one is of a tomato thick gravy and the third one is of yogurt. Everything can be done in 20-25 mins and then let the oven do it’s magic.

Ingredients:

Eggplant layer:
Oil for frying
Eggplants 2
Chaat masala 1 tsp

For tomato gravy layer:
Tomatoes 2
Onion 1
Cumin seeds 1 tbs
Red chili powder 1/2 tsp (or 1 tsp if you like it spicy)
Turmeric powder 1/4 tsp
Salt (to taste) (I used 1 tsp)
Oil 1.5 tbs

Yogurt layer:
3/4 cup
Cilantro chopped 1 tbs
Green chilies chopped 2-3 (optional)

Method:

Thinly slice 2 egg plants and shallow fry them until light golden from both the sides. Layer them up in a big oven proof dish. Sprinkle chaat masala once all the eggplants are fried and layered.

For the tomato gravy, heat up oil and add onions. Fry them until light golden. (You can add 1 tbs of chopped garlic here for additional taste). Add the chopped tomatoes and all the spices. Cook until the oil separates. Layer it on top of the fried egg plants.

Now for the final layer, put dollops of yogurt on top (no need to spread it, or just spread it lightly, if you desire. I just let it drop from the spoon and leave it) and sprinkle cilantro and chopped green chilies on top.