ZERO Oil – Roasted eggplant onion gravy


This recipe have used whole onion along with eggplant and roasted both before adding it to the gravy. This is a super simple and delicious recipe in tangy tomato puree with the nutty taste of peanuts, sesame and flaxseeds. This dish can be enjoyed with Rotis/Chapathis/ Flavoured rice.

The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors.

Preparation time-10 minutes
Cooking time-20 minutes
Baking time-30 minutes


  • Baby eggplant/aubergine-5
  • Onions-4 medium
  • Salt- as per taste
  • Chilli powder-1tsp
  • Coriander powder-1tsp
  • Cumin powder-1tsp
  • Chopped coriander- a handful

For grinding:

  • Peanuts-2-3tbsp
  • Flaxseed-1tbsp
  • Sesame seeds-1tbsp
  • Chopped tomato-2medium


  • Pre-heat the oven at 200deg C, line the baking tray and set aside.
  • In a pan roast peanuts on a low flame until slightly golden, then add flaxseed, sesame seeds saute just  for a minute, turn off the flame and allow it to cool a bit.
  • Then blend it to fine  puree along with chopped tomatoes and set aside (add some water if required while blending)

For baking eggplant and onions:

  • Slit each eggplant and onion three quarter of the way into 4halves and place on the lined baking tray. (can brush eggplants and onion with some oil if desired, I tried to avoid )
  • Bake for 20-25minutes/until soft and tender.

For gravy:

  • Transfer the ground puree to a non- stick pan and cook for 1-2minutes stirring continuously.
  • Then add chilli powder, turmeric, coriander powder, cumin powder, salt, 1cup water mix well and continue to cook on a low flame until it comes to boil (approx.8-10minutes)
  • Once it comes to boil and thickens a bit add baked/roasted eggplant and onion and simmer for 3-5minutes/until the aubergine and onion blends well in the gravy.
  • Can continue to simmer few more minutes for thicker consistency or turn off the flame as the roasted onion, eggplants are heated through and coated well with gravy.
  • Transfer to a serving bowl and serve hot with chapathis (link), rotis (link) or any flavoured rice (link)


  • Roasting of eggplant and onion can also be done in the pan by just drizzling some oil and shallow fry both onion and eggplant until tender and soft.
  • Spices can be personalised as per the taste.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on September 9, 2014, in Indian, Side dish. Bookmark the permalink. 19 Comments.

  1. Interesting addition in to grind, lovely Chitra, I can sense the flavor 🙂


  2. Wow!!! Saving this to try Chitra! This sounds absolutely delicious!!


  3. healthy and yummy gravy…


  4. Reblogged this on Chef Ceaser.


  5. Oh i do like egg-plant!

    My colleague whose people originally come from Turkey taught me to roast them, scoop out the meat, combine it with lemon juice, oil, garlic, salt and pepper, and plenty of leafy parsley. She calls it Egg-Plant Salad, and serves it to roast meats and savory things almost the way we Germans serve coleslaw.

    Lovely looking dish you have there! Nom-nom!


  6. What a great combination of flavors! Eggplant isn’t easy to get right now, but when it is available, I think we might have to try this! YUM!


  7. Wow I love eggplant gravy.. Without oil that’s amazing dear:-) I don’t know how I missed your post..


  8. We make something similar I think called “Bagara Baigan”. Looks relish!


  1. Pingback: Roasted brown lentils capsicum bulgur rice | Chitra's Healthy Kitchen

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