Aubergine & Spinach

Yup! aubergine and spinach - weird combo? Well that's what I thought until I tasted it. The silky smooth flesh of aubergine combined with the fibrous and earthy flavour of the spinach makes a delicious duet when cooked this way. This dish was introduced to me by a friend of mine while we were walking home one evening and naturally our conversation veered towards what's cooking for dinner!

Cooking is like a balm that soothes an anxious mind and this definitely is a dish that does not contribute to anxiety. With minimal preparation and time you sure will be relaxed.

I prefer using the fat, big aubergines than the long ones, 'cause I find these fleshier, softer and they cook easily. However, you may use any other kind available to you but choose a softer variety. The flesh of these aubergines absorb the juices released from the spinach and, goodness me, the flavour that you get is rich and heavenly( I sound ridiculous but it is truuuue). Also just to remind you, our darling 'Aubs' is also packed with a whole lot of goodness. They are a good source of vitaminB1, B6 and potassium. It is also high in minerals such as copper, magnesium and manganese.

And needless to say, now is the season to gorge on this dark green leafy veggie called spinach. Spinach is a healthy and nutrient rich food that you should include in your diet. It is an excellent source of iron, vitamin E, magnesium, vitamin A, plant protein and vitamin C. I always make it a point to include this wonderful leaf as part of our weekly shopping list.

Well why not try having spinach this way - a bit differently, zara hatke. Here's how its done


Serves - 2-3

Prep time: 10mins

Cook time: 20mins


200g spinach leaves, washed and drained ( I've used baby spinach)

1 big aubergine, diced into 1cm pieces, rinsed and drained

1tsp nigella seeds

1/4 tsp turmeric

2 green chillies, slit lengthwise

salt to taste


Chop the clean spinach leaves, keep aside

Heat oil in a saute pan, add nigella seeds and green chillies.

When the nigella seeds crackle, tip in the aubergine pieces, sprinkle the turmeric and salt. Give a good mix and saute for a couple of minutes.

Now add the chopped spinach and cover with a lid and let it sit until the leaves wilt down a bit.

Now remove the lid, gently mix the leaves and aubergine well.

Let it cook uncovered on low heat till the aubergine is cooked and the all juices are absorbed.

Remove, serve as side dish with boiled rice.

This dish will be had as a starter and will not usually be the main dish of a meal. But often if I have made enough, I do not mind having it as a sole dish with my rice. But hey ho the choice is yours! But do give it a try...

Hints & Tips

  • Spinach once cooked will reduce down a lot, so it is better to err on the more side rather than adding less.

  • Be mindful while adding salt as it is mainly the aubergine that will need a bit of seasoning, do not be tempted to add more salt by seeing the huge mound of spinach in the pan! It will wilt!

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