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!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Minstry of Curry

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.

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.

Roasted garlicky eggplant in a white bowl

Serving

Serve with hot roti and dal.

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

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe Save

5 from 2 votes