Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Indian Eggplant Sliders – Indian Street Food


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Shuchi
  • 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

Units Scale

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

  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 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.
  6. 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