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These eggplant stacks are a healthier and easier version of Begun Bhaja(eggplant/Aubergine fry). For Begun bhaja, slices of eggplant are marinated in spices of choice, usually turmeric and chili powder, with variations like garam masala, dried mango powder and more. The marinated eggplant slices can be directly deep/shallow fried, or coated in flour(semolina or rice) for a crunch, and then fried. Yumm, because the eggplants pick up a lot of oil 🙂

 
 
These chili stacks are eggplant slices, brushed lightly with oil and roasted on stove top. Once cooked to preference, I sprinkle salt, fresh red chili powder and black salt/kala namak. Stack them, sprinkle more red chili powder and serve. Easy snack or side.
 
On my hand made plate, hence the not symmetrical plate plane:)
 
 
Hubbs looked at them the other day, and decided to make eggplant crostinis. He topped them with some herbed wild rice and lemon juice. He comes up with the wildest combinations.. but this worked perfectly!
 
Other Eggplant dishes to try. Baingan bharta– Roasted Mashed spiced large eggplant, Ringad Bataka nu shaak – Eggplant and potatoes with spices and nuts.
 
 
And you know what I discovered recently! This amazing 3 buck life saver! the RC6 wireless shutter release (remote control) for my camera. Why doesnt anyone mention getting a remote control for food photography? It makes life so much simpler without any shakes in the pictures. Even with a good tripod, I dont have an uncarpetted space to put the tripod, leading to the inevitable shake. The remote control, takes all the button pressing shake error away! I think a remote device is a Must have for budding food photogs:)
 
 
 
Give me more chili powder.
 
 
Chili Eggplant Stacks
Vegan gluten-free allergen-free recipe
Serves 1, Cook time 15-18 minutes
 
Ingredients:
1 long large Eggplant(japanese or any long type variety)
1 Tablespoon oil(mustard, olive or organic canola)
salt to taste
red chili powder/cayenne to taste
kala namak/black salt to taste(optional)
 
Method:
Slice the eggplant into 1/8-1/4 inch thick slices.
Heat a large pan or 2 large pans on stove top on medium heat.
Brush both sides of each slice with oil and place on heated pan.
Cook on medium-low heat for 5-7 minutes each side or to preference.
Sprinkle salt, chili powder to taste, Sprinkle black salt lightly(optional).
Stack the eggplants and sprinkle liberally with chili powder.
Serve hot with Cilantro chutney or other chutney or dips of choice.
For variations: Use other spice blends like garam masala, cajun spice, or dried herb blends, parsley, thyme, rosemary and top it with some vean mozarella shreds before serving.
 
 
 
 
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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61 Comments

  1. dassana says:

    my fav aubergine dish anytime anyday. i make them so often. i liked the way you have roasted them in the pan instead of frying them in oil.

    i do know about the wireless shutter, but never tried. well after seeing you write on it, i may as well buy it soon.

    i would love to participate in this giveaway. i am following you on fb as well as subscribed to your email feed.

    lastly congrats on the fb likes… wish you many more and more 🙂

    Reply
    1. Karen says:

      I just ordered the wireless remote…thanks for the suggestion.

      This looks like a delicious way to eat eggplant. I can’t wait to try it.

      Reply
  2. Teena Mary says:

    Awesome recipe!! I will definitely give a try 🙂

    Reply
    1. Richa says:

      Thanks Teena

      Reply
  3. Varun Shivakumar says:

    This comment has been removed by the author.

    Reply
  4. VeganFling says:

    These are beautiful! Would love to try some of your eggplant. Congratulations on all the followers (which includes me of course)! I wish you tons of continued success! 🙂

    Reply
    1. Richa says:

      Thank you Melissa! 🙂

      Reply
  5. ✦christian✦ says:

    Oh my goodness, I have got to try this!
    Thank you for sharing. =)

    Reply
    1. Richa says:

      Christian, you won the vegnews subscription, please email me your preferred email id at richahingle (at) gmail (dot) com thanks:)

      Reply
  6. Cadry says:

    What pretty eggplant slices! My favorite way to enjoy eggplant is in baba ganoush. I love the smoky creaminess of it!

    Reply
    1. Richa says:

      I havent made baba ganoush at home yet.. time to change that!

      Reply
  7. Nupur says:

    This look so gooooodddddd !!.. I totally took my toungue off ! 😛

    Hey , please try and participate in my new event

    Cook with-Poppy Seeds

    Reply
    1. Richa says:

      Thanks Nupur. Sure will try to whip up something with poppy seeds:)

      Reply
  8. Barb@ThatWasVegan says:

    I’m really not a huge fan of eggplant but those pictures make me want to change my mind! I follow you on FB 🙂

    Reply
    1. Richa says:

      Thanks Barb:) you should give these a go!

      Reply
  9. Caitlin says:

    i love your eggplant stacks, richa! i overdosed on eggplant about two years ago and haven’t had it since, but i need to bring it back into my life.

    and, fyi- i follow you on facebook 😉 like a stalker <3

    Reply
    1. Richa says:

      i go through a want eggplant this week and not want the other:) its just one of those veggies:)

      Reply
  10. Becca @ Amuse Your Bouche says:

    I love aubergine in moussaka – sooo good 🙂

    Reply