What Can I Make with Eggplant and Mustard?
With eggplant and mustard, you can make Begun Bhaja, a crispy Indian fried eggplant dish that uses these core ingredients beautifully. Mustard's sharp, tangy notes complement the mild, creamy texture of fried eggplant, creating a balanced side dish or appetizer.
Top recipeBegun Bhaja (Fried Eggplant)
Crispy, golden-fried eggplant slices seasoned with mustard seeds, turmeric, and chili. A beloved Bengali vegetable dish that's best eaten warm, straight from the pan.
Ingredients
- •eggplant (2 medium)
- •neutral oil (vegetable or canola)
- •mustard seeds
- •turmeric powder
- •red chili powder
- •salt
Steps
- 1Cut eggplant lengthwise into quarter-inch-thick slabs. Pat dry on both sides with paper towels.
- 2Heat oil in a large skillet over medium-high heat until a small piece of eggplant sizzles immediately upon contact.
- 3Working in batches, fry eggplant slabs 3–4 minutes per side until deep golden and tender. Do not crowd the pan.
- 4Transfer fried eggplant to a paper-towel-lined plate to drain.
- 5Pour off all but 2 tablespoons oil from the skillet. Return to medium heat.
- 6Add mustard seeds and cook for 30 seconds until they pop and crackle.
- 7Add turmeric, chili powder, and salt. Stir until fragrant, about 15 seconds.
- 8Return eggplant to the skillet. Toss gently to coat with the spiced oil. Serve hot.
Why this works
Eggplant and mustard are a surprisingly complementary pair. Eggplant has a mild, slightly earthy flavor and absorbs seasonings readily, while mustard brings a pungent, acidic brightness that cuts through richness and adds depth. When eggplant is fried until crispy, the exterior becomes golden and the interior turns creamy, providing textural contrast that mustard's tangy sharpness enhances. Mustard acts as both a flavor enhancer and a traditional ingredient in many eggplant preparations across global cuisines. The acidity helps balance the heaviness of fried foods and stimulates appetite. In Begun Bhaja specifically, mustard seeds are often tempered in hot oil to release their aromatic oils, creating a flavorful base that coats the eggplant pieces and provides a sharp counterpoint to their soft interior.
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Open the recipe finder →Frequently asked
Can I use a different type of mustard for this recipe?
Yes! While mustard seeds are traditional for Begun Bhaja, you can use prepared yellow mustard, Dijon, or whole grain mustard mixed into a sauce. Adjust quantities to taste since prepared mustards vary in intensity.
What's the best way to prepare eggplant for frying?
Slice eggplant into thin rounds or cubes, salt them lightly, and let sit for 15-20 minutes to remove excess moisture. Pat dry before frying to achieve a crispy exterior. This step prevents the eggplant from absorbing too much oil.
What other dishes can I make with eggplant and mustard?
Try mustard-glazed roasted eggplant, eggplant curry with mustard seeds, or a tangy eggplant dip seasoned with mustard. You could also create a mustard vinaigrette for grilled eggplant.
Can I bake instead of fry the eggplant?
Absolutely. Brush eggplant slices with oil, season with mustard powder or seeds, and bake at 400°F for 20-25 minutes until tender and lightly golden. You'll get a lighter version with less oil.
What sides pair well with Begun Bhaja?
Serve with steamed rice, fresh yogurt, or Indian flatbread. The crispy eggplant's texture contrasts nicely with cooling yogurt, while rice absorbs the mustard-infused oil and flavors.
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