🇵🇰 Pakistani

Eggplant Qeema

Name: Eggplant Qeema
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 3 medium, cubed Potato; 150 g Green Peas; 2, thickly sliced Carrot; 2 large Eggplant; 750 ml Stock or Broth

🇵🇰 Pakistani

A slow-simmered pakistani pot of eggplant, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Ghee2 tbsp
Potato3 medium, cubed
Green Peas150 g
Carrot2, thickly sliced
Eggplant2 large
Stock or Broth750 ml

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Ghee in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
2
Lift the eggplant out, soften the onion and garlic in the same pot, then add the garam masala.
3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Baingan Qeema Recipe | Brinjal Recipe | Desi Dastarkhwan · on YouTube