Indian Spiced Roasted Eggplants

A vibrant side, an exciting appetizer or the star of a main course plate, Indian spiced roasted eggplants are a delicious way to prepare aubergines.

We start by slicing up some eggplant and giving it a good rub with a mix of turmeric, cumin, coriander, garlic, and ginger. The spices do all the work here, bringing out the eggplant’s natural sweetness and adding that deep, earthy flavor we love in Indian dishes. It’s then roasted until it’s perfectly golden and tender, with just a hint of smokiness from the paprika.

And to top it off, we’re serving it with a cucumber mint raita. It’s really easy to make—just yogurt, cucumber, and fresh mint—and it’s the perfect cooling sidekick to the spiced eggplant. This dish is great as a side, but honestly, it’s so good it could totally steal the show as a light main course. Serve it up with some naan or basmati rice, and you’ve got yourself a meal that’s as tasty as it is easy to put together.

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How to Make Indian Spiced Roasted Eggplants

1. Prepare the Eggplant:

• Preheat your oven to 440°F (225°C).
• Slice the eggplants lengthwise through the middle. Make deep diagonal cuts in the flesh without piercing the skin, creating a criss-cross pattern. This will help the spices penetrate the eggplant.

2. Prepare the Spice Mix:

• In a small bowl, mix together the turmeric, red chili powder, cumin, coriander, garam masala, smoked paprika, minced garlic, grated ginger, lemon juice, yogurt, and salt. Mix until it forms a thick paste.

3. Marinate the Eggplant:

• Generously rub the spice paste all over the cut sides of the eggplants, ensuring it seeps into the cuts.
• Let the eggplants sit for 15-20 minutes to allow the flavors to meld.

4. Roast the Eggplant:

• Grease a baking sheet with a little oil and place the eggplants, skin side down, on the sheet.
• Drizzle the remaining oil over the eggplants, making sure they’re evenly coated.
• Roast in the preheated oven for 20-25 minutes, or until the eggplants are golden brown and tender. Keep an eye on them to prevent burning. If needed, reduce the temperature slightly toward the end.

5. Prepare the Cucumber Mint Raita:

• In a medium bowl, whisk the yogurt until smooth.
• Add the grated or diced cucumber, chopped mint leaves, cumin powder, chaat masala (if using), salt, and black pepper. Stir to combine.
• Taste and adjust seasoning, adding sugar if needed to balance the flavors.
• Chill the raita in the refrigerator until ready to serve.

6. Serve:

• Once the eggplants are roasted, remove them from the oven and allow them to cool slightly.
• Serve the eggplants warm, drizzled with a generous amount of cucumber mint raita on the side or over the top.
• Garnish with additional fresh mint leaves and a sprinkle of chaat masala if desired.

Recipe Notes

• Spice Adjustments: Feel free to adjust the spice levels according to your preference. Add more chili for extra heat or reduce it for a milder dish.
• Eggplant Texture: For a slightly firmer texture, reduce the roasting time by a few minutes. For a softer, melt-in-your-mouth experience, let the eggplants roast a bit longer.

Indian Spiced Roasted Eggplants

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• Author: Honest Cooking
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

A vibrant side, an exciting appetizer or the star of a main course plate, Indian spiced roasted eggplants are a delicious way to prepare aubergines.

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Ingredients

Units USM Scale 1x2x3x

For the Eggplant:

• 4 medium eggplants
• 2 teaspoons turmeric powder
• 1 teaspoon red chili powder (or cayenne)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons lemon juice
• 1 tablespoon yogurt
• Salt, to taste
• 3–4 tablespoons vegetable oil

For the Cucumber Mint Raita:

• 1 cup plain yogurt (Greek or regular)
• 1/2 cucumber, finely grated or diced
• 2 tablespoons fresh mint leaves, chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chaat masala (optional, for added tang)
• Salt, to taste
• 1/4 teaspoon sugar (optional, to balance flavors)
• Freshly ground black pepper, to taste

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Instructions

1. Prepare the Eggplant:

• Preheat your oven to 440°F (225°C).
• Slice the eggplants lengthwise through the middle. Make deep diagonal cuts in the flesh without piercing the skin, creating a criss-cross pattern. This will help the spices penetrate the eggplant.

2. Prepare the Spice Mix:

• In a small bowl, mix together the turmeric, red chili powder, cumin, coriander, garam masala, smoked paprika, minced garlic, grated ginger, lemon juice, yogurt, and salt. Mix until it forms a thick paste.

3. Marinate the Eggplant:

• Generously rub the spice paste all over the cut sides of the eggplants, ensuring it seeps into the cuts.
• Let the eggplants sit for 15-20 minutes to allow the flavors to meld.

4. Roast the Eggplant:

• Grease a baking sheet with a little oil and place the eggplants, skin side down, on the sheet.
• Drizzle the remaining oil over the eggplants, making sure they’re evenly coated.
• Roast in the preheated oven for 20-25 minutes, or until the eggplants are golden brown and tender. Keep an eye on them to prevent burning. If needed, reduce the temperature slightly toward the end.

5. Prepare the Cucumber Mint Raita:

• In a medium bowl, whisk the yogurt until smooth.
• Add the grated or diced cucumber, chopped mint leaves, cumin powder, chaat masala (if using), salt, and black pepper. Stir to combine.
• Taste and adjust seasoning, adding sugar if needed to balance the flavors.
• Chill the raita in the refrigerator until ready to serve.
• Top the raita with a little bit of extra cumin powder when serving.

6. Serve:

• Once the eggplants are roasted, remove them from the oven and allow them to cool slightly.
• Serve the eggplants warm, with cucumber mint raita on the side or over the top.

Notes

• Spice Adjustments: Feel free to adjust the spice levels according to your preference. Add more chili for extra heat or reduce it for a milder dish.
• Eggplant Texture: For a slightly firmer texture, reduce the roasting time by a few minutes. For a softer, melt-in-your-mouth experience, let the eggplants roast a bit longer.

• Prep Time: 20 mins
• Marinating Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish
• Method: Oven Roasting
• Cuisine: Indian

Nutrition

• Serving Size: 200g
• Calories: 220
• Sugar: 7g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 5mg