• 1 large brinjal/ aubergine/ baingan 2 tablespoon tomato sauce ¼ cup cheese grated 2 tablespoon maida/ refined flour 1 tablespoon butter/ ghee ½ cup milk 1 teaspoon black pepper powder Salt to taste

A great way to enjoy aubergines or egg plant or brinjals or vangi or baingans. Simply baked with cheese.

Different varieties of the plant produce fruit of different size, shape, and color, though typically purple. There are even orange varieties. I have made this dish using the round oval purple aubergines.


  1. Thinly slice the large baingan/ brinjal/ vangi/ aubergine/ egg plant into roundels.
  2. Apply salt to the slices and fry them in oil till soft. Reserve.
  3. To make white sauce – heat a pan and add butter/ ghee. Add the maida and fry it for 10 minutes till golden. Remove the pan from heat and add milk and whisk well to homogenize into smooth paste. Keep the pan back on the burner and stir constantly to form a sauce. If the sauce seems too thick add water/ milk. Sprinkle a little black pepper powder.
  4. Arrange the cooked brinjal slices in a baking dish. Apply tomato sauce and then arrange the remaining slices on top.
  5. Pour the white sauce on the slices. Sprinkle cheese and pepper powder. Bake it for about 15 minutes.
  6. The baked cheesy aubergines are ready to serve.

Baked Aubergines


  • Scientific name: Solanum melongena
  • English: Brinjal, Aubergine, eggplant, melongene, guinea squash
  • Konkani: Vainge
  • Hindi: Baingan
  • Marathi: Vangi
  • Telegu: Sannvankaya
  • Tamil: kathirikai
  • Malayalam: Vazhuthananga
  • Bengali: begun
  • Spanish: berenjena
  • French: Augergine
  • Italian: Melanzana
  • Portuguese: beringela
  • Japanese: nasu
  • Romanian: vanata
  • Turkish: Patlican
  • Vietnamese: ca