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    Home » Low Carb

    Roasted garlicky eggplant

    Published: Jun 2, 2016 · Modified: Jan 24, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 16 Comments

    8 shares
    Jump to Recipe

    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!

    Roasted garlicky eggplant

    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.

    eggplant, garlic, green chilies and spices

    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.
    sliced baby eggplant and 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.
    eggplant and garlic in a non stick pan
    • Gently turn the eggplant and stir all the ingredients together. Cook for another 5 minutes.
    cooked baby eggplant and garlic
    • 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.
    Roasted garlicky eggplant in a white bowl

    Serving

    Serve with hot roti and dal.

    More Indian Eggplant Recipes

    • Baingan Bharta
    • Instant Pot Curried Eggplant
    • Bhogi Chi Bhaji

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Roasted garlicky eggplant
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    5 from 1 vote

    Roasted Garlicky Eggplant

    Baby Eggplants cooked with whole garlic cloves and green chilies
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 227kcal
    Author: Archana Mundhe

    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

    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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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. payeljit says

      June 02, 2016 at 7:17 pm

      Two of my favourite ingredients : garlic and eggplant ! Very simple but mixture of authentic tests!Excelleant creation!

      Reply
      • Archana says

        June 02, 2016 at 7:48 pm

        Thank you Payaljit! Those are my 2 fav ingredients too.

        Reply
    2. Love Served Daily says

      June 02, 2016 at 9:48 pm

      Fabulous recipe

      Reply
      • Archana says

        June 02, 2016 at 10:41 pm

        Thank you Ritu!

        Reply
    3. cookingwithshy says

      June 02, 2016 at 11:14 pm

      Great and easy recipe...I love eggplants too..

      Reply
      • Archana says

        June 03, 2016 at 7:52 am

        Yay! Thank you

        Reply
    4. srividhya says

      June 03, 2016 at 12:46 am

      Wow this sounds yum and simple. Love the flavors.

      Reply
      • Archana says

        June 03, 2016 at 7:52 am

        Thank you!!

        Reply
    5. srividhya says

      June 03, 2016 at 12:48 am

      Between tried the channa masala recipe with couple of variations. It came out really well. Great share. . Thanks 🙂

      Reply
      • Archana says

        June 03, 2016 at 7:52 am

        Thank you for letting me know, Srividya!! I am glad you liked it.

        Reply
    6. Srujan says

      June 03, 2016 at 1:46 am

      The recipe is so simplistic! But beautiful!

      Reply
      • Archana says

        June 03, 2016 at 7:51 am

        Thank you!

        Reply
    7. healthyindiankitchen says

      June 03, 2016 at 3:29 am

      Delicious!

      Reply
      • Archana says

        June 03, 2016 at 7:51 am

        Thank you!

        Reply
    8. Sheela says

      July 16, 2019 at 10:51 am

      Can you make this with the slightly longer Japanese eggplants?

      Reply
      • Archana says

        July 16, 2019 at 4:22 pm

        Yes! Just cut them in 2 to 3 inch pieces

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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