Doi Begun (Eggplant In Spiced Yogurt)

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

The combination of yogurt and eggplant had always intrigued me. From dips to stuffed eggplant to baked casserole dishes, I have gawked and bookmarked several of these recipes but somehow never really got into cooking those. Little did I know that there is also such a version in Bengali cuisine! My neighbor, who is also my chatty friend over a cup of tea, once prepared it for me. I loved it and instantly called Mom to find out how come we never ate Doi Begun as a kid. As it turns out, my brother was allergic to eggplant and I never liked the taste of eggplant. Huh!!

It never fails to surprise me how our taste buds change over a period of time and age.

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

I don’t know when and how I started liking this veggie but right now, we eat it at least once a week. Arvind enjoys it as long as it’s not bite size soggy pieces floating in a curry. We prefer it charred and smoky. This particular dish, Doi Begun (doi meaning yogurt and begun meaning eggplant), with roasted eggplant slices bathed in spiced yogurt has slowly become our go-to dish. Not only because it’s so easy to prepare but mostly because it’s just so tasty!

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

It’s one of those dishes that you will absolutely love on a sunny day. Although it’s a fuss free meal, it’s something that takes a little time for the flavors to kick in. So, make it in advance, if you can. Allow the fried/roasted eggplant slices to soak up the essence from the spiced yogurt. Make sure you use thick Greek yogurt or hung yogurt for the perfect creamy texture.

Typically it’s served with Indian flat breads but if you enjoy quinoa, give it a try with that. Trust me, you will enjoy the pairing!

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

Doi Begun (Eggplant In Spiced Yogurt)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Serves 2 to 4

Doi Begun (Eggplant In Spiced Yogurt)


    for spiced yogurt
  • 2 cups Greek yogurt/hung yogurt
  • 1 teaspoon sugar
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin seeds
  • few fresh curry leaves
  • salt
  • oil
  • for roasted eggplant slices
  • 1 big egg plant, thinly sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • few other ingredients:
  • 1 cup quinoa (I used red quinoa)
  • water to cook the quinoa
  • salt
  • fresh cilantro leaves for garnish


  • Sprinkle salt and turmeric on the egg plant slices and allow it to rest for at least an hour. This will release all the juices and make it tender, thereby reducing the cooking time. Once done, layer these slices in a baking sheet and roast at 200C for about 30 minutes turning once in between. Roast until the eggplant slices turn golden brown in color. Alternatively, you could also fry the eggplant slices in a shallow pan.
  • Once the eggplant slices are roasted/fried, layer it in a serving plate.
  • Whisk the yogurt in a bowl along with sugar, salt and cumin powder.
  • Now, pour 1 tablespoon of oil in a small pan and once it’s hot, drop cumin seeds, chili powder and curry leaves. Be careful, as it will splatter. Once it sizzles, turn off the gas and pour the infused oil on top of whisked yogurt. Give it a swirl and taste for salt. Add any, if required.
  • Pour the spiced yogurt on roasted/fried eggplant and allow it to rest for at least 30 minutes before serving.
  • In the mean time, you could cook quinoa. Mix quinoa with 1½ cup water in a pan. Bring it to a boil and then let it simmer until the water is completely absorbed. This should take about 15 minutes. Once done, take it off the heat, cover the pan and let it rest for 5 minutes. After 5 minutes, fluff it with a fork and serve with Doi Begun.

Doi Begun (Eggplant In Spiced Yogurt) | Playful Cooking

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Simple ingredients, big flavour!

dixya says:

i have been eating roasted eggplant salad lately, as a matter of fact, its my lunch today. i will definitely keep this version with yogurt bookmarked because it sounds so refreshing!!

Bina says:

We love eggplant and this looks absolutely delicious, Kankana!

Rosa says:

A beautiful eggplant dish! Looks wonderful.



Sujatha Arun says:

I love eggplants and this looks so tempting with that spicy yogurt ! I’m book marking this. Thank you for the wonderful share.

Lakshmi says:

Mouthwatering! I had to run to see if I have any eggplants in the fridge 🙂

i love baingan. Def going to try this dish. Sounds like a good meal.

Roy says:

Hello Kankana,

This is like a stellar recipe. I will eat the quinoa somehow. I am still to hook to this grain. But coming back to Doi Begun which was a like a staple at my home. My memories take me back to my mum’s kitchen where it was a sin to cook only one recipe. A normal lunch platter will have rice, dal, saag, tarkari, bhajja and a chutney or raita or Doi Begun.Alas I am reduced to cooking only one dish per meal. I think I will definitely give this versions a try too.

Kankana Saxena says:

Thanks Roy 🙂 At my parents it’s still a sin to serve just one dish LOL I still don’t know how she manages.

stellar recipe is best recipe.Your shoots also best each position

Sylvie says:

Sounds wonderful, just my kind of dish!

Shumaila says:

I agree, taste buds change and how. I never ate baingan as a kid. My husband though loves baingan ka bharta so I started making it and soon have grown to like the vegetable. This recipe sounds really good and might try it out one of these days. As always the pics are gorgeous.

Tes says:

What a gorgeous recipe! I love eggplants 🙂

I used to hate pumpkins and spinach and now love them both. It really is wonderful that our tastes change over time. This is a stunning post Kankana. It looks so mouth watering. Wonderful 🙂

kaninika says:

Wao Di! You have built such a library , must say. Commendable work ! All the very best! Stay tuned. Well, on the recipe its the first one that I tried , Its easy, quick, very tasty! Absolutely loved it ! 😀

Kankana Saxena says:

Thank you Kaninika 🙂 Am so glad you tried and liked it! It’s become our favourite dish this season!