Baked Aubergine and Eggs

Spiced aubergine mixture topped with eggs and baked. This is a Sanjeev Kapoor exclusive recipe.

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Baked Aubergine and Eggs

Main Ingredients Aubergines/brinjals round, Eggs
Cuisine Fusion
Course Main Course Egg
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Baked Aubergine and Eggs

  • 2 medium Aubergines/brinjals round cut into pieces
  • 2 Eggs
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • 1 medium Onion finely chopped
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Paprika
  • to taste Crushed black peppercorns
  • to taste Salt
  • 1 medium Tomato finely chopped
  • 1/2 cup Quinoa
  • 1/2 cup Vegetable stock
  • 1/4 cup Green peas


  1. Preheat oven at 180ºC.
  2. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
  3. Add cumin powder, coriander powder, paprika and crushed peppercorns and mix well. Add aubergines and salt, mix well, cover and cook till aubergines soften.
  4. Add tomato and quinoa and mix well. Add salt, mix, cover and cook till tomato turns pulpy.
  5. Add vegetable stock and stir to mix. Add green peas, mix, cover and cook for 1-2 minutes. Remove from heat and transfer into a baking dish.
  6. Break eggs over the aubergine mixture. Place the baking dish on a baking tray, place the baking tray in the preheated oven and bake for 15 minutes.
  7. Serve hot.

Nutrition Info

Calories 792
Carbohydrates 82.9
Protein 33.3
Fat 36.4
Other Fiber Fiber- 23.2gm