If you ever visit the northern part of India, you will come across a rather popular street food called Pav Bhaji. Its a spicy and tangy blend of vegetables, mainly consisting of potato, served with a side of generously buttered hot bread rolls. Scrumptious as they may be, they can add on a few inches. This is my healthier take at the same indulgent devils. In fact, it is my knowledge of Pav Bhaji, sans the oodles of grease and starch, combined with that what I love about sliders-their size and presentation. And voila! eggplant sliders everyone…
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Indian Eggplant Sliders – Indian Street Food
- Total Time: 45 minutes
- Yield: 3 sliders 1x
Description
These Indian Eggplant Sliders offer a healthier twist on the classic Pav Bhaji, combining roasted eggplant and spices in a delicious mini sandwich.
Ingredients
For the filing
- 1 large eggplant
- 1/2 cup (120 ml) frozen peas
- 1 large tomato, chopped
- 1 small onion, finely chopped
- 1 tbsp (15 ml) coriander powder
- 1 tsp garam masala
- 1 tsp pav bhaji masala (mixed spice for pav bhaji -an Indian street food)
- 1/2 tsp red chili powder
- 2 tbsp (30 ml) freshly chopped coriander
- 4 tbsp (60 ml) olive oil
- Salt to taste
For the salad
- 1 cup (240 ml) red cabbage, chopped
- 1 cup (240 ml) mixed peppers, julienned
- 1/2 cup (120 ml) spinach leaves, roughly torn
- 2 tsp mint leaves, chopped
- 2 tsp coriander leaves, chopped
- 1 tbsp (15 ml) olive oil
- 1 tsp paprika
- 2 tsp lemon juice
- Salt & pepper to taste
Others
- 2 tsp butter or margarine
- 6 Slider Buns
Instructions
- 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.
- 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.
- Mix all ingredients for the salad, toss slightly and keep aside.
- 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.
- Put 1 tbsp 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.
- Close your eyes, take a bite and enjoy!
Notes
- For a smokier flavor, ensure the eggplant is thoroughly charred.
- These sliders are best served immediately but can be stored in the fridge for up to 2 days.
- Reheat in a skillet before serving.
- You can substitute fresh peas for frozen if desired.
- Adjust the spice level by adding more or less pav bhaji masala.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 slider
- Calories: 210
- Sugar: 5
- Sodium: 420
- Fat: 8
- Carbohydrates: 32
- Fiber: 7
- Protein: 5
- Cholesterol: 10
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Frequently Asked Questions
What is Pav Bhaji and how does this recipe relate to it?
Pav Bhaji is a popular northern Indian street food: a spicy, tangy mash of vegetables (mainly potato) served with generously buttered hot bread rolls. This recipe is the author’s lighter take on it — swapping the starchy potato-heavy mash for a roasted eggplant filling and serving it in small slider buns, cutting back on the grease while keeping the same Pav Bhaji masala spicing. 
What is pav bhaji masala and can I substitute it?
Pav bhaji masala is a pre-blended Indian spice mix designed specifically for pav bhaji — the recipe notes it’s available at Indian grocery stores. The recipe uses 1 tsp of it alongside 1 tbsp coriander powder, 1 tsp garam masala, and ½ tsp red chili powder. If unavailable, a combination of equal parts coriander, cumin, and amchoor with a pinch of cloves and fennel approximates the flavor.
Why char the eggplant on a direct flame rather than roasting it in the oven?
The recipe calls for roasting the eggplant directly over a high gas flame on a BBQ skewer, turning until the outer skin darkens and falls off and the inside becomes completely soft. The notes say to ensure thorough charring for a smokier flavor — this is the Indian method for making baingan (eggplant) filling, and oven roasting does not replicate the same depth of smoky char.
