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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. Monali says:

    What a perfect timing for this post! I made an unsuccessful attempt at eggplant kebabs today. Hubby tried them at some restaurant, but I couldn’t replicate. I will try yours! They look so good! 🙂

    Reply
  2. Liz says:

    I can’t wait to try these! I’m always looking for new ways to make eggplant! I just followed you by email.

    Reply
  3. Laura says:

    I love eggplant cooked down to a mushy consistency, preferably in a curry. Followed your blog with a different email address than this one… but I’m following 🙂

    Reply
  4. Sheenasaurus says:

    I like my eggplant stuffed with quinoa, black beans, green onion, tomatoes, corn and hot sauce!

    Reply
  5. Kat says:

    I like my eggplant stir fried with tomatoes and turmeric, and also in ‘bacon’ form (thinly sliced lengthwise and baked/microwaved with liquid aminos, liquid smoke, and pepper).

    Reply
  6. Pola M says:

    Never enough recipes for eggplants for me and this is a new one to add to my stack!

    Reply
  7. jess says:

    aha! now i know what to do with the plump eggplant sitting in my fridge: chili stacks it is!
    congrats on the benchmark 4000 fb followers my dear – i’m very happy to count myself as one of them 🙂

    Reply
  8. Yvonne says:

    I love eggplant the way my Spanish grandma made them: breaded and fried in olive oil. But I also like eggplant in the Spanish dish ‘pisto’, a kind of stew with peppers, tomatoes and zucchini.

    Reply
  9. Aryn Werezak says:

    This comment has been removed by the author.

    Reply
    1. Aryn Werezak says:

      I like to gently roast my eggplant slices and use them as a base for sloppy joe’s (using lentils in place of meat) instead of bread 🙂

      Reply
  10. Veena Theagarajan says:

    Richa, This looks so great.. I am big fan of roasted vegetables

    Great-secret-of-life.blogspot.com

    Reply