Description
Flavorful roasted eggplant with warming Indian spices. Serve with cooling cucumber mint raita for a perfect balance.
Ingredients
Units
Scale
- 4 medium eggplants
- 2 tsp turmeric powder
- 1 tsp red chili powder (or cayenne)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp smoked paprika (optional, for a smoky flavor)
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) yogurt
- Salt
- 3-4 tbsp (45-60 ml) vegetable oil
- 1 cup (237 ml) plain yogurt (Greek or regular)
- 1/2 cucumber, finely grated or diced
- 2 tbsp (30 ml) fresh mint leaves, chopped
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala (optional, for added tang)
- Salt
- 1/4 tsp sugar (optional, to balance flavors)
- Freshly ground black pepper, to taste
Instructions
- Prepare the Eggplant:
- Preheat your oven to 440°F (225°C).
- Slice the eggplants lengthwise through the middle and make deep diagonal cuts in the flesh without piercing the skin, creating a criss-cross pattern.
- 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 until it forms a thick paste.
- 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.
- 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, ensuring they are evenly coated.
- Roast in the preheated oven for 20-25 minutes, or until the eggplants are golden brown and tender, keeping an eye on them to prevent burning and reducing the temperature slightly toward the end if needed.
- 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.
- 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
- For deeper flavor, score the eggplant more aggressively, allowing the spice paste to penetrate further.
- Leftover roasted eggplant can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to adjust the spice levels to your preference; start with less chili powder and add more to taste.
- Prep Time: 20 minutes
- Marinating Time: 20 mins
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10