Baked Eggplant With Rich Tomato Salsa

Egg plant is one of my favorite vegetables. There are lots of way to cook mouthwatering bringal dishes. Today I am going to prepare a tasty dish that is inherited from my mother. The dish can be cooked easily with few ingredients.

Given below the detailed cooking process for preparing this cripsy and delicious food.


1 large egg plant (200 to 250 gm) cut into thick circle
Chopped tomato – 1 cup
Garlic paste – 2 tsp
Red chili powder as per taste
Fresh mint leaves – 1 tbsp
Grated cheese – 4 tbsp
Poppy seeds paste – 1 tbsp
Refine oil – 4 to 6 tbsp
Salt to taste
Sugar ½ tsp
Warm milk 3 or 4 tbsp


Heat 1 tbsp oil in a pan, add garlic paste and chili powder
Stir for few minutes, add tomatoes, let tomatoes tender
Mash tomatoes with a spoon, add poppy seeds paste
Seasoning with salt, add sugar to maintain taste
Remove from fire, add mint leaves and keep the mixture aside
Heat oil in a baking tray, keep the egg plants pieces side by side and bake for 5 minutes
Turn and again bake for few minutes
Now add tomato mixture on the top of every piece
Add grated cheese on top
Pour milk on the tray, bake for 5 minutes more or until milk get dried upto 70-80% and cheese melted
Serve hot with roti or nun

cripsy baked eggplant

cripsy baked eggplant

cripsy baked eggplant

Posted by Tapashi Dey
Food Writer & Blogger
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