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Body · Dinner

Baingan Paneer Tamatar

Savory baked casserole of golden pan-fried eggplant rounds, tender paneer slabs, and ripe tomatoes seasoned with black pepper and herbs.

Dinner · 20 min prep · 30 min cook · serves 4 Newly added

Ingredients

  • 1 large eggplant , sliced into 1/2-inch rounds, shallow-fried golden in ghee
  • 200 g paneer , sliced into flat 1/4-inch slabs
  • 3 tomato , large ripe tomatoes, sliced into 1/4-inch rounds
  • 2 tbsp ghee
  • 1 tsp oregano (dried) , or dried basil
  • 1/2 tsp black peppercorns , freshly cracked
  • 1 tsp salt

Preparation

  1. Preheat the oven to 190°C (375°F) and lightly grease a baking dish with 1 teaspoon of ghee.

  2. Arrange a single layer of the golden pan-fried eggplant rounds in the bottom of the dish.

  3. Place a layer of sliced paneer slabs over the eggplant.

  4. Top with a layer of sliced fresh tomato rounds.

  5. Season the layers evenly with salt, freshly cracked black pepper, and dried oregano.

  6. Repeat layers as space permits, finishing with a layer of tomato rounds and herbs on top.

  7. Dot the surface with the remaining ghee.

  8. Bake uncovered at 190°C (375°F) for 25 minutes until the tomatoes soften, release juices, and brown lightly around the edges.

  9. Remove from the oven, rest for 5 minutes, slice into squares, and serve warm.

In the tradition

Introduced to Vaishnava temple cooking by Kurma Dasa during international preaching tours in Australia and Europe, this baked dish bridges Western casserole mechanics with strict Satvik dietary laws. Caramelized eggplant starches, lactic milk curds, and sweet baked tomato juices fuse into a savory layered course without onions or garlic.

Sources & further reading

  • Great Vegetarian Dishes , Kurma Dasa (Page 84, Baked Eggplant, Cheese, and Tomato Casserole)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.