Indian Eggplant Sliders - Indian Street Food
Recipe Type: Appetizer, Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3
An Indian street-food twist to the original sliders
For the filing
  • 1 large eggplant
  • ½ cup frozen peas
  • 1 large tomato, chopped
  • 1 small onion, finely chopped
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon pav bhaji masala (mixed spice for pav bhaji –an Indian street food)
  • ½ teaspoon red chili powder
  • 2 tablespoons freshly chopped coriander
  • 4 tablespoons olive oil
  • Salt to taste
For the salad
  • 1 cup red cabbage, chopped
  • 1 cup mixed peppers, julienned
  • ½ cup spinach leaves, roughly torn
  • 2 teaspoon mint leaves, chopped
  • 2 teaspoon coriander leaves, chopped
  • 1 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoon lemon juice
  • Salt & pepper to taste
  • 2 teaspoon butter or margarine
  • 6 Slider Buns
  1. We start with roasting the eggplant on open flame the Indian way. Pierce the eggplant with any BBQ skewers and put it on high direct flame. Keep turning from side to side till the outer skin becomes dark and begins to fall off, and the eggplant becomes soft on the inside. It will start to release juices but do not worry as that's normal (although your gas would definitely need a tight scrub after!). Once done, put the eggplant in cold water. The skin will separate-throw it out and mash the remaining eggplant and keep aside.
  2. Heat oil in a pan. Add the onions and sauté till they turn transparent. Add the tomatoes and peas, and all the dry spices. Mix well and cook covered on medium flame till the tomatoes are tender and cooked. Add the eggplant, mix again and cook covered on medium flame for 10-12 minutes. Once the eggplant is completely mashed, turn the flame to high, add the fresh coriander and sauté for 2-3 minutes to let the flavors fuse. Remove from heat and cool slightly.
  3. Mix all ingredients for the salad, toss slightly and keep aside.
  4. Cut the slider buns in half. Apply some butter on both halves and toast on a non stick pan till it's crisp and slightly brown.
  5. Put 1 tablespoon of the eggplant mixture on the buttered side of one half of the bun, top with a generous helping of the crisp salad and finish with the other half of the bun.
  6. Close your eyes, take a bite and enjoy!
Recipe by Honest Cooking at