Eggplant Paratha

5 from 1 vote

Eggplant is also known as Brinjal or Aubergine or in Marathi Vangi, in hindi Baingan. It has various varieties available in the market i.e. black large, black elongated, small black, green, or gavathi. Lots of dishes are prepared using brinjal. In Maharashtra, Baingan bharta, dahi baingan, baingan pakora, bharva baingan are quite popular and often prepared at every household
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Served AsBreakfast, Dinner, Lunch
CuisineNorth Indian
Servings 4


  • Eggplant/Brinjal/Baingan microwaved or steamed or roasted and mashed– 1/4cup
  • Wheat flour – 1 cup
  • gm Flour – ¼ cup
  • Lemon juice – ½ tbsp
  • Asafoetida – ½ tsp
  • Cumin Powder – 1/4 tsp
  • Coarsely ground green chillies – 2-3
  • Garlic cloves– 3-4 Make a coarse paste
  • Fresh ginger paste - 1 tsp
  • Salt
  • Ghee / Oil– 1 tbsp. for kneading + 2tbsp for greasing
  • Water as or if required for kneading
  • Serving – Curd or pickle or any dip or sauce.


  • Wash Eggplant or Brinjal. Make a few vertical slits on eggplant with the help of knife and apply 2-3 drops of oil on it. Roast them on gas as a whole or in oven. Drizzle some oil, sprinkle some salt and microwave it for 8-9 minutes or until tender.
  • If using gas, keep turning sides of eggplant in between. Wire rack can also be used while roasting on gas.
  • Once cooled, peel it off and blend it using blender.
  • In a large deep bowl take wheat flour, gram flour, coarsely ground green chillies, garlic, fresh ginger paste, oil, salt, lemon juice, cumin powder, asafoetida. Mix well.
  • Add brinjal or eggplant puree. Mix it well.
  • Add water only if it required, slowly at a time and knead it into a semi stiff dough. Cover and keep aside for 30 minutes.
  • Divide dough into 10-12 equal parts. Shape them into a smooth ball.
  • Dust rolling board with some wheat flour. Roll a dough ball into a thin roti or circle about (6-7” diameter).
  • Heat nonstick pan or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
  • Flip it over and let it cook for few seconds. Apply some ghee.
  • Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
  • Once cooked properly transfer it on a plate.
  • Serve hot with curd, pickle or any subji or curry.


Use water only if required.
Use large pulpy variety or bharta brinjal for making this dish.

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5 from 1 vote

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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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