Baked Eggplants with Tomato Sauce and Yoghurt

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Baked Eggplants with Tomato Sauce and YoghurtLately, I've posted a lot of eggplant recipes and this is one more in the list. The following recipe is an ideal candidate for the main course entry. We've marinated eggplants in a rich and creamy tomato sauce before baking it to perfection. Adding fresh whipped yogurt on top makes it completely irresistible. Use baby eggplants to get the best results. The same ingredients can be used for preparing baked zucchini. If you have a charcoal grill, you can directly roast these marinated eggplants on the fire. It will introduce a pungent smoky flavor in the recipe. You must serve these eggplants with garlic bread or flavored fried rice. Let's make these scrumptious baked eggplants with the listed ingredients.

Baked Eggplants with Tomato Sauce and Yoghurt
Baked Eggplants with Tomato Sauce and Yoghurt

Lip smacking baked baby eggplants

Enjoy these baked baby eggplants which are flavored with spicy and flavorful tomato sauce and loads of yogurt to get an irresistible taste and texture.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 4

  • 500 gm baby eggplants
  • 2 cups tomato puree
  • 1/4 cup fresh yoghurt
  • 1/4 tsp chili flakes
  • 1 tsp ginger garlic paste
  • 50 gm onion paste
  • pinch of turmeric powder
  • pinch of black pepper powder
  • pinch of cinnamon powder
  • 3 to 4 tsp fresh cream
  • 1 bay leaf
  • 1/2 tsp dried herbs
  • 8 to 10 tsp olive oil
  • salt to taste


  1. Wash all the eggplants and cut them into halves.
  2. Make cuts on the inner part of the halves with a sharp knife. Keep aside.
  3. Take a large bowl and add tomato puree in it.
  4. Add fresh cream in it and whip it with a spoon till both ingredients are mixed well.
  5. Take a deep sauce pan and heat olive oil in it on a low flame.
  6. Add bay leaf and saute for about a minute.
  7. Add onion paste and ginger garlic paste.
  8. Stir fry for 2 minutes.
  9. Add cream and tomato puree mixture and gently stir for a minute.
  10. Season it with chili flakes, turmeric powder, black pepper powder, cinnamon powder, dried herbs and salt.
  11. Gently stir once again to mix all the ingredients.
  12. Close the lid and simmer for about 15 minutes till the sauce base is reduced to half.
  13. Grease a baking tray with olive oil and place eggplants halves covering the entire space.
  14. Take out the bay leaf and pour the concentrated tomato sauce on top of eggplants pieces.
  15. Bake in a preheated oven at 200 degrees for about 6 minutes.
  16. Carefully place the baked eggplant pieces in the serving tray.
  17. Pour the leftover sauce from the baking tray.
  18. Sprinkle generous amount of whipped yoghurt on top and serve hot.


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