Roasted garlicky eggplant

I love eggplants for their versatility and flavor. I like baby eggplants, the long Japanese eggplant, Italian eggplant – they all go so well with so many different cuisines. I love indian curries but to be honest sometimes even with my stocked up spice panty its quiet a lot of work and cleanup to make them. For my weeknight dinners I like simple and lighter recipes. Recipes that enhance the basic flavor of fresh veggies instead of masking them up with a ton of spice. Many people ask me if I cook everyday and if I spend a lot of time in the kitchen. My answer is – yes I do cook most days but I do not spend more than 45 minutes on my weeknight meals.

Here is one of my mom’s easy but flavorful eggplant recipe that only requires 5 ingredients – eggplant, garlic, green chilies, coriander-cumin powder and turmeric.

This recipe also uses very non-traditional way of indian cooking. There are no onions to sauté or no ginger-garlic to be grated. Just wash and dry the eggplant, make 2 vertical cross-slits into them without cutting them all the way. Stuff the coriander-cumin powder in the eggplants, about 1/4 teaspoon in each. Sprinkle the eggplants with some salt inside the slits and on the outside. Peel some garlic(make that a lot!!) and make a vertical slit in the green chilies.

Heat a medium pan on medium-high heat. Add oil and then line up the eggplants, whole garlic cloves and green chilies. Sprinkle the turmeric and any leftover coriander-cumin power on the eggplants. Cover the pan and cook for 5 mins on low-medium heat.

Gently turn the eggplant and stir all the ingredients together. Cook for another 5 mins.

Check the eggplant on all the sides to make sure they are cooked through and soft on all sides. Depending on the size of the eggplant it make take a few minutes more or less for the eggplant to be fully done. Garlic and the green chillies should also be nicely roasted by now and the lastly your kitchen will be smelling divine by now!

This is one dish that has no serving size if you love garlic and eggplant! It tastes heavenly with some hot roti’s.

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5 from 1 vote

Roasted Garlicky Eggplant

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: Indian

Keyword: curry

Servings: 4

Calories: 227kcal

Author: Archana Mundhe

Ingredients

• 6-8 small baby eggplants
• 12  garlic cloves peeled
• 3 green chilies of 1/2 jalopeno
• 2 tbsp coriander and cumin powder
• 1/8 tsp turmeric powder
• 1 tbsp cooking oil
• salt to taste

Instructions

• Wash and dry the baby eggplants. Make 2 vertical cross slits going almost 3/4th way down but not cutting the eggplant into pieces. Stuff the coriander-cumin powder in the eggplants, about 1/4 teaspoon in each. Sprinkle the eggplants with some salt inside the slits and on the outside. Make a vertical slit in the green chilies.
• Heat a medium pan on medium-high heat. Add oil and then line up the eggplants, whole garlic cloves and green chilies. Sprinkle the turmeric and any leftover coriander-cumin power on the eggplants. Cover the pan and cook for 5 mins on low-medium heat.
• Gently turn the eggplant and stir all the ingredients together. Cook for another 5 mins. Check the eggplant on all the sides to make sure they are cooked through and soft on all sides. Depending on the size of the eggplant it make take a few minutes more or less for the eggplant to be fully done. Garlic and the green chillies should also be nicely roasted. Turn the heat off.
• Enjoy with some hot roti's!

Nutrition

Calories: 227kcal | Carbohydrates: 46g | Protein: 7g | Fat: 4g | Sodium: 129mg | Potassium: 1649mg | Fiber: 22g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 27.1mg | Calcium: 89mg | Iron: 2.1mg

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