Achari Eggplant Parma

Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal chawal while National Achar Gosht Mix gives it just the perfect flavorful boost.

I Made It


  • National Achar Gosht Masala 1 packet
  • Lemon juice ½ cup
  • National Ginger Garlic Paste 1 tbsp
  • Yogurt 2 tbsp
  • Eggplant (round and big) 2 medium size
  • Eggs 2
  • Breadcrumbs 2 cups
  • Flour 1 cup
  • Oil to shallow fry
  • Mozzarella Cheese (shredded) 4 tbsp
  • Basil leaves to serve

For achari sauce


  • Mix 1 pack National Achar Gosht Masala in 4 tbsp Lemon juice, 1 tbsp National Ginger Garlic paste and 2 tbsp Yogurt and mix it well.
  • Cut the eggplant in thick round pieces and prick them with a fork. Add the Achari Masala marination into eggplants and marinate them for 2 hours or overnight.
  • Coat them in flour, then eggs then breadcrumbs and shallow fry them on low/medium heat until eggplants are cooked and the breadcrumbs are crispy golden brown.
  • Mix 2 tbsp tomato puree with 2 tbsp National Achar Masala and 1 tbsp Lemon juice and put a dollop on each eggplant fried piece.
  • Sprinkle some mozzarella cheese on it and bake it only for 3-4 minutes with the top oven function on.
  • Serve with a basil leave on top.