A quick and easy roasted eggplant recipe that is packed with flavors and needs only 5 ingredients - A must-try recipe for all eggplant lovers!
I love eggplants for their versatility and flavor. I like baby eggplants, the long Japanese eggplant, and Italian eggplant - they all go so well with so many different cuisines.
For my weeknight dinners, I love quick and easy 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 every day 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 recipes that only require 5 ingredients - eggplant, garlic, green chilies, coriander-cumin powder, and turmeric.
This recipe also uses a very non-traditional way of Indian cooking. There are no onions to sauté or no ginger-garlic to be grated.
How to Make Roasted Eggplant
- Simply wash and dry the eggplant, and make 2 vertical cross-slits into them without cutting them all the way.
- Stuff the coriander-cumin powder in the eggplants.
- Sprinkle the eggplants with some salt inside the slits and on the outside.
- Peel garlic 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 minutes on low-medium heat.
- Gently turn the eggplant and stir all the ingredients together. Cook for another 5 minutes.
- Check the eggplant on all sides to make sure they are cooked through and soft on all sides. Depending on the size of the eggplant it makes take a few minutes more or less for the eggplant to be fully done.
- Garlic and green chilies get nicely roasted filling the kitchen with wonderful aromas.
Serving
More Indian Eggplant Recipes
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Roasted Garlicky Eggplant
Ingredients
- 6 to 8 small baby eggplants
- 12 garlic cloves peeled
- 3 green chilies
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ⅛ teaspoon ground turmeric
- 1 tablespoon cooking oil
- 1 teaspoon kosher salt
Instructions
- Wash and dry the baby eggplants. Make 2 vertical cross slits going almost ¾th way down but not cutting the eggplant into pieces. Stuff the coriander-cumin powder in the eggplants, about ¼ 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 minutes on low-medium heat.
- Gently turn the eggplant and stir all the ingredients together. Cook for another 5 minutes. 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
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥
Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
payeljit says
Two of my favourite ingredients : garlic and eggplant ! Very simple but mixture of authentic tests!Excelleant creation!
Archana says
Thank you Payaljit! Those are my 2 fav ingredients too.
Love Served Daily says
Fabulous recipe
Archana says
Thank you Ritu!
cookingwithshy says
Great and easy recipe...I love eggplants too..
Archana says
Yay! Thank you
srividhya says
Wow this sounds yum and simple. Love the flavors.
Archana says
Thank you!!
srividhya says
Between tried the channa masala recipe with couple of variations. It came out really well. Great share. . Thanks 🙂
Archana says
Thank you for letting me know, Srividya!! I am glad you liked it.
Srujan says
The recipe is so simplistic! But beautiful!
Archana says
Thank you!
healthyindiankitchen says
Delicious!
Archana says
Thank you!
Sheela says
Can you make this with the slightly longer Japanese eggplants?
Archana says
Yes! Just cut them in 2 to 3 inch pieces