Easy Eggplant Salad- Burhani

This delicious eggplant salad recipe is a favourite from my childhood. A light starter, lunch or snack, it’s really versatile and quick to make. The smoky soft aubergine is balanced perfectly with creamy yogurt topped with Indian spices. I remember my mum asking all my siblings  (there were five of us)  which dish was our favourite. Throughout Ramadan, I would always opt for this. She calls it Burhani. I’m not quite sure if that is a name she made up for it because no one else seems to have heard of it! Or, if it is, in fact, the authentic name for it, harkening back to her Peshawar roots. I need to remember to ask her!

In my household, I generally resort tot his dish on a warm summers day when aubergine or eggplant (as some like to call them), are plentiful. You could try adding them to the barbecue too!

jessie beck 86568 - Easy Eggplant Salad- Burhani

Salads are delicious when combined with a cooling yogurt sauce. It’s an appropriate dish during Ramadan because if you eat it for serhi (pre-dawn meal), most people agree that yogurt helps to stave off thirst during the day. As an iftar (breaking of fast) starter or main dish, it’s perfect. Because of its light and easily digested, it doesn’t get in the way of performing the prayers afterward. Outwith Ramadan, I use it as a lunch. I sometimes put it over couscous to make it a bit more filling. However, it’s also yummy on its own. Try the sauce mopped up with a hunk of bread.

Fitting in vegetables which are moisture rich, can be difficult during Ramadan when you want to keep hydrated. Vegetable dishes are best as they have a higher water content. I normally don’t know what to do with aubergines as they tend to soak up a lot of oil when cooking them. This recipe gives you all the taste of fried aubergine without the excessive calories from fat.

It’s very easy to make with only 6 ingredients so give it shot and let me know if you like it

Serves 2

Easy Egg Plant Salad- Burhani

smokey aubergine slices smothered in creamy yogurt and spices.

5 minPrep Time

10 minCook Time

15 minTotal Time

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1 egg plant
1 tbsp olive oil
spices 1 pinch each: chilli flakes or powder, gram masala, salt
half a tomato, finely chopped
1 tbsp red onion, finely chopped


  • Peel the egg plant and slice it length ways approx 1 cm thick.
  • Brush a non stick pan with half the oil and lay half the slices down, cook on a medium heat until lightly browned , flip over to the other side. cook the other batch of slices in the remaining oil.
  • Lay the cooked egg plant slices on a large dinner plate an spoon the yogurt over them.
  • Sprinkle the spices over them and the tomatoes and onion.
  • enjoy on its own as a starter or with a piece of bread.
Cuisine: Asian | Recipe Type: Starter, Lunch


Nutrition Label Embed  1130656229 5942e1f442b7407de98a85e8 - Easy Eggplant Salad- Burhani