Eggplant Recipe with Potato (Aubergine Roast)

There are numerous eggplant recipes (aubergine recipes), but very few are as easy and flavourful as the one that we are going to share with you today. If you ever wondered how to cook an eggplant, one of the easiest way is to simply fry it. However if you add just a couple of spices and pair it with potato and coriander, a simple fried or roasted eggplant will turn into a comforting and delicious dish. Our recipe calls for turmeric, chilli powder and a spice mix called Panch Phoran (you can see how to make it below). If you don’t have any of these spices, you can easily skip them and create a milder version of the same dish – the rich natural flavours of  eggplant and potato will make it taste amazing in any case.    


  • eggplant (aubergine) – 2 large
  • potato – 3 medium-sized
  • panch phoran spice mix – 2 tsp
  • turmeric – 1 tsp
  • chilli powder – 1 tsp
  • cooking oil (ghee / peanut oil / olive oil)
  • salt to taste
  • coriander for garnishing

How to Make Panch Phoran (spice mix, starts at 1:14):



Step 1. Cut the eggplant in large cubes and soak in salty water for 10 minutes.

Step 2. Peel and cut the potatoes in cubes.

Step 3. Heat cooking oil in a pan, add 2 tsp of panch phoran, and cook for about a minute, until mustard seeds start “jumping”. When the mustard seeds start popping, add potatoes, mix it well, so that potatoes are covered in spice. Add eggplants and mix everything again. Cover with the lid and cook for about 15-20 minutes. Stir the vegetables from time to time and check that they do not burn – if necessary, you can add a bit of water.

Step 4. Add turmeric, chilli powder and salt. Mix everything nicely to make sure that the spice is equally spread.  Cook for a few more minutes. Your dish is ready to serve – just garnish it with some fresh coriander at the end and enjoy as a side dish or on its own.

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