One of the most beautiful and versatile vegetables of summer’s bounty is the eggplant. It has a mild earthy flavor and a thick, smooth texture that makes it a perfect alternative to meat in a variety of dishes. Typically in the summertime, I simply season my sliced eggplant generously with sea salt, fresh ground black pepper, and a splash of olive oil before giving it a quick char on the grill (snooze)…but this week, I wanted to spice things up a bit, which is where this recipe comes into play.
Not only is this dish cool and refreshing, but it’s completely unexpected. Eaten as a side dish or as the main event (meatless Mondays anyone?), it gives a sometimes overlooked vegetable a chance to shine. This delicious creamy, curry roasted eggplant salad is an excellent substitute for heavy mayo-based potato or pasta salads, and is infinitely more flavorful. It’s tangy, refreshing zing would also pair well alongside a simple grilled protein such as skirt steak, chicken thighs, or fresh fish.
One of the keys to this dish is ensuring that your eggplant roasts uniformly without becoming to soft. Thus, avoid crowding your baking dish, as the eggplant will end up steaming, rather than roasting, which will yield a “mushy” result. Take the liberty to adjust the seasonings as desired, and keep in mind that the curry powder imparts a bit of heat, which you may want to adjust for sensitive palettes. 
Curry Roasted Eggplant
- Total Time: 1 hour
- Yield: 4-6 1x
Description
This creamy and flavorful dish can replaced mayo-based salads as a hearty side dish or even serve as the main event for a vegetarian dinner.
Ingredients
- 1 large eggplant
- Coconut Oil Cooking Spray
- 2-3 tbsp (30-45 ml) curry powder
- 3/4 cup (180 ml) Non-fat Greek Yogurt
- Handful of fresh chopped mint
- Fresh lemon juice (1/2 lemon)
- Sprinkle of sea salt
Instructions
- Pre-heat oven to 425 degrees and cut eggplant into 1-2 inch chunks (they will shrink a bit while roasting)
- Gently toss sliced eggplant in curry powder and transfer to 9×13 baking dish generously sprayed with coconut oil
- Bake for 35-45 minutes depending on thickness of eggplant (chunks should be more firm than soft)
- Allow roasted eggplant to cool completely
- Transfer eggplant to a bowl and gently mix in yogurt and fresh chopped mint
- Add fresh lemon juice, sprinkle with sea salt, and gently toss
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 60
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- Rajasthani Watermelon Curry
- Pumpkin Masala Curry
- Dhingri Matar – Creamy Indian Mushroom and Pea Curry
Frequently Asked Questions
Why is it important not to crowd the baking dish?
The article specifically warns against crowding the eggplant because the pieces will steam rather than roast, yielding a mushy result. Use a 9×13 baking dish and keep the cubes in a single layer so hot air can circulate and properly caramelize each piece at 425°F.
Should the eggplant be soft or firm when it comes out of the oven?
The instructions say the chunks should be “more firm than soft” after 35–45 minutes at 425°F. The eggplant will continue to soften slightly as it cools, and overly soft pieces won’t hold up when tossed with the Greek yogurt and mint.
What proteins does this dish pair well with?
The article suggests this tangy, refreshing eggplant salad pairs well alongside a simple grilled protein such as skirt steak, chicken thighs, or fresh fish. It can also stand alone as the main event for a meatless meal.
