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Easy & Delicious Vegan Brinjal Cutlets (Aubergine/Eggplant Cutlets)

Name: Easy & Delicious Vegan Brinjal Cutlets (Aubergine/Eggplant Cutlets)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Anglo-Indian
Ingredients: 2 large aubergines (eggplant); 14 ounces (400 g) mixed mushrooms, or see soya mince recipe; 1 medium onion, diced fine; 1 tbsp fresh ginger, grated; 4 garlic cloves, crushed; 1 tbsp (20 g) Marmite or another yeast extract with 1/4 cup (50 ml) boiled water to make stock (or 1 tbsp (20 g) or another yeast extract with 1/2 cup (100 ml) boiled water if using shop-bought soya mince); 1 can chopped tomatoes; 1 cup (150 g) frozen peas; 1/2 cup coriander (cilantro), fresh or dried, chopped small; 1/4 cup mint, fresh or dried, chopped small; 1 tsp chillies or more if desired, fresh or dried, chopped small; 3 1/2 ounces (100 g) homemade breadcrumbs or shop-bought; Pinch of salt & pepper to taste

Craving a delicious and nutritious meal that's easy to make? Our vegan brinjal cutlets are the perfect solution! With their crispy exterior and flavourful filling, these cutlets will satisfy your taste buds and soul.

Prep Time: 20 Mins | Total Time: 20 Mins

Total Time: 40 Mins | Servings: Adjustable

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I was never a big fan of eggplant. And my kids? It was impossible to convince them to even try it. Until I found the super delicious (and, of course, healthy) vegan brinjal cutlet recipe.

I can promise you: these vegan aubergine (eggplant) cutlets are the bomb! The recipe features pantry-friendly ingredients and an easy-peasy cooking method. And it’s also super nutritious and tasteful.

Eggplant has never tasted this delicious!

Why This Recipe Works

Absolutely Yum

Eating your vegetables can’t get any yummier. I guarantee that your kids will love it too. It has become a favourite family snack in our household—something that I even turn into a meal by pairing it with a hearty soup and crusty bread.

Quick to Make

Apart from the flavour, I think it's the super short cooking time that convinces me to make vegan brinjal cutlets almost every week. It takes only 20 minutes. Seriously. And what I love the most is that I don’t have to do an hour-long dishwashing session afterwards. What’s better than a recipe that has a short cooking AND cleaning time?

So Healthy

Plant-based aubergine (eggplant) cutlets, duh… they’re obviously going to be healthy. But maybe you’re still underestimating the nutritional benefits you will get to enjoy from a dish that’s as yummy as this one 😉

This recipe is not only oil-free (and low-calorie), but it can also be made gluten-free. Each serving typically offers about 14g of fibre, 15g of protein, 51g of carbs, and 2g of healthy fats. It also contains multiple essential vitamins and minerals as well as antioxidants.

Recipe Ingredient Notes

Aubergines (eggplant) - The cornerstone of the dish. I prefer using Japanese or Chinese eggplants. These varieties have thinner skin and fewer seeds, perfect for cutlets. Look for ones that have a firm, shiny texture. Avoid the ones with blemishes or soft spots, as they might not taste as delicious. The older the eggplant, the more bitter the taste.

Mixed mushrooms - Button, shiitake, cremini, and porcini are good options for this recipe. Both fresh and dried will work. If using dried mushrooms, soak them in warm water for 30 minutes before using. You can also use soya mince instead. It’s very easy to prepare at home. Hop to the recipe card for more details.

Medium onion (diced fine) - I used white onions for this recipe because of their mild flavour and crispier texture. It complements the other ingredients without overpowering them.

Ginger (grated) and garlic (crushed) - Though seemingly basic ingredients, it’s actually the ginger-garlic pair that gives the dish a perfect finishing touch. If you don’t have fresh, go for dry. But please don’t skip these two.

Marmite - For a rich, savoury flavour. If you don’t have Marmite, you can substitute with another yeast extract.

Chopped tomatoes - You can use chopped tomatoes for convenience. If using fresh tomatoes, opt for heirloom tomatoes or vine-ripened tomatoes. They’re more flavourful.

Frozen peas - For a pop of colour and some extra nutrition. Plus, peas complement the flavour of the eggplant so well!

Fresh herbs - Fresh coriander and mint add a much-needed bright, herbaceous flavour. If using dried herbs, use less than half the amount.

Chillies (chopped small) - To keep the cutlets from tasting bland. Both fresh and dried can be used.

Homemade breadcrumbs - Shop-bought work, too. I used panko breadcrumbs. Italian breadcrumbs can also be used. Just be sure to look out for parmesan cheese in some Italian breadcrumbs, as this recipe is entirely vegan. If you prefer, you can always opt for gluten-free breadcrumbs.

Pinch of salt and pepper to taste - Round up the dish.

Helpful Equipment

Hob
Oven
High-speed blender
Sharp knife
Large frying pan or skillet

How to Make Plant-Based Aubergine (Eggplant) Cutlets

Prepare the aubergine (eggplant). Blanch the aubergines whole for about 5 minutes to tenderise them. Cut in half, long ways, and hollow out, leaving about 1/5 inch (5 mm) flesh and skin edging. Tip: Keep the filling and cut them small.

Blend the aubergine and mushrooms. Depending on their size, half the mushrooms, then put them in the blender and add the aubergine filling. You should do this in a few stages to make sure there are no clumps or chunks. Blitz the two to create a mince-like consistency.

Sauté the onions. Fry the onions in a pan over medium heat. Then add ginger, garlic, and a pinch of salt.

Now add the blended mixture. After a few minutes, add the mushroom and aubergine mix and fry for a few more minutes. Add the marmite stock, tbsp at a time. If using soya mince, follow the same process. Cook for about 5 minutes.

Toss in the remaining ingredients. Add the tin tomatoes, peas, mint, coriander, and chilli, and cook for 10 minutes on low/ medium heat, stirring regularly.

Preheat the oven. Put the oven on 390°F (200°C) to heat up.

Assemble the cutlets. Once the mushrooms are cooked and the sauce reduced, it’s time to assemble the cutlets. Fill the hollowed-out aubergines with the mushroom and vegetable mixture. Press down with the back of a spoon. Then sprinkle with the breadcrumbs.

Bake. Place the filled aubergines on a lightly oiled baking tray or a skillet, and bake for about 20 minutes until the top is nice and crispy. Enjoy! 😋 💚

Variations, Ideas & Notes

📑 Substitution Ingredients

Courgette (zucchini) instead of aubergine (eggplant)—for the days you want to eat a different veggie.
Shallots instead of onions (they have a mild flavour too, perfect for this recipe).
Vegemite or miso paste instead of marmite.
Frozen green beans instead of frozen peas.
Fresh parsley instead of coriander (cilantro).
Crushed oats instead of breadcrumbs (this also makes the dish more nutritious and fulfilling).

🍆 Optional Add-ins

Sesame seeds
Cornmeal
Garam masala
Green chillies
Walnuts or almonds
Quinoa
Vegan tzatziki or Cucumber Raita (for the topping).

✨ Flavour Variations

Pro Tips For This Recipe

Sprinkle the sliced eggplant with salt and let it sit for 15-20 minutes. Though this step takes extra time, it’s essential for crispier cutlets.
Rinse the aubergine before blanching, so the cutlets aren’t too salty.
Keep the aubergine peel for extra nutrition.
If your cutlets don’t seem to bind well together, add a peeled and chopped potato to give the cutlets a perfect shape.
When you've bought your eggplant, be sure to store it in the fridge and try to use it up within a couple of days, as the quality of eggplants degrades over time.
I prefer wholewheat breadcrumbs for their light, crispy texture and nutritional value. However, regular breadcrumbs also taste good.
Be generous with the seasoning. We want our vegan aubergine cutlets to be as flavourful as possible.
Baking the cutlets at a high temperature helps to achieve a crispy exterior.
To double the flavours, season the breadcrumbs well with salt, pepper, and any other desired spices before sprinkling them on the cutlets.

Frequently Asked Questions

Can I make vegan aubergine cutlets ahead of time?

Absolutely. Follow the recipe up to the point of assembling. After that, store the cutlets in the freezer. This can save a lot of time when you're ready to bake them. And don't forget to defrost them before baking!

What can I serve with plant-based brinjal cutlets?

Though these brinjal cutlets are perfectly satisfying on their own, they can be paired with a variety of sides, like—

Potato bulfa
Cauliflower bhaji
Green salad
Mexican mango salad
Steamed broccoli
Mexican rice
Bulgar
Hummus
Roasted vegetables
Dal

How to store plant-based aubergine cutlets?

Leftovers keep well in the fridge for up to 3 days. Reheat them in the microwave before serving. For longer storage, place uncooked aubergine cutlets in the freezer on a plate. Once they’ve settled down and frozen, transfer them to a freezer-safe bag. Pop them in the freezer and enjoy them for up to 3 months.

How to make gluten-free brinjal cutlets?

Just use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.

Can I substitute other vegetables for aubergines?

Yes. Though the texture will be different, using this recipe as a base to create cutlets with other vegetables is a really fun idea—and also a delicious way to eat your veggies!

Can I add more vegetables to the filling?

Definitely. If you want to incorporate nutrients from more than one veggie into your diet, these vegan brinjal cutlets are a great way to do so. Spinach and bell peppers are two of my favourite add-ons. They seamlessly blend in with the overall flavours.

Can I grill brinjal cutlets instead of baking them?

Yes. Grilling the cutlets gives them a tasty, smoky flavour. It’s a creative idea to make BBQ nights with family more healthy & nutritious!

How long do I need to bake plant-based aubergine cutlets?

20-25 minutes is enough. However, the time varies with your oven power. The key is to bake the cutlets until they become brown and crispy.

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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