Simple Roasted Eggplant Dip | Gulla Bajji

Easy roasted eggplant dip garnished with onions and cilantro.

5 from 10 votes

Simple Roasted Eggplant Dip | Gulla Bajji

Roasted Eggplant Dip is a simple, easy-to-make, healthy, and delicious appetizer recipe made using 6 ingredients. This dip (bajji) is loved for its slightly smoky taste and can be enjoyed as a side with steamed rice or flatbread like pita, naan, chapati, roti, or even as a dip with crackers, chips, baguettes, or crostini.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Low Fat, Vegan

Servings:

Calories: 49kcal

Author: Kushi

Equipment

Baking pan
Steamer or Pot
Bowl

Ingredients

1 Eggplant (if using smaller ones, add 2)
3 Green chilies
2 tablespoon Coriander leaves or Cilantro chopped
2 tablespoon Grated coconut (optional)
1 Onion, finely chopped
Salt, to taste
Coconut oil, to drizzle

Instructions

Steam and Broil Method

Step 1: Wash the eggplant and divide it length-wise into two pieces. Steam them using a steamer till it becomes soft. Now drizzle the coconut oil on the steamed eggplant. Applying the oil is optional, but it gives a good flavor.
1 Eggplant, Coconut oil, to drizzle
Step 2: Transfer this to a baking pan and broil it in an oven at maximum. During this process, rotate it every minute so that it is roasted evenly on all sides.
Step 3: Once the eggplant cools down, peel the skin, transfer this to a bowl, and mash it with your hands or a masher. To this, add green chilies, coriander leaves, grated coconut, salt, and onion, and mix well so everything is combined.
3 Green chilies, 2 tablespoon Coriander leaves or Cilantro chopped, 2 tablespoon Grated coconut (optional), 1 Onion, finely chopped, Salt, to taste

Charcoal or grill or gas method

Wash the eggplant. Place the whole eggplant directly on the fire of your gas stove on medium flame, charcoal, or grill and keep rotating until it is cooked uniformly on all sides and the skin is charred.
Now peel the skin and follow step 3 given above.

Notes

You can also add green chilies, coriander leaves, and grated coconut to a mixer or blender, blend it to a coarse paste, and add. OR you can blend everything, including the peeled roasted eggplant, in a food processor to create a smooth and creamy dip.
If you do not like the flavor of burnt eggplant, simply steam, mash, and add the other ingredients.
Adding coconut oil before broiling is optional.
You can add asafoetida / hing to the recipe.
Vary the number of green chilies as per your taste. You can substitute it with jalapeno or serrano pepper.
Traditionally green eggplants called matti gulla are used to make this type of dip in India. I have used the eggplants available here in the United States. Since the eggplant was large in size, I used only one. If you are using green eggplants or aubergines, which are generally smaller in size, then use at least two full eggplants in the recipe. If they are really small, then use a handful of them.
The caramelized or burnt, or roasted eggplants provide this dish with an oomph factor.

Nutrition