Name: Roasted Garlicky Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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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, 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.

Process

Simply 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.
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 the 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 the 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.

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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

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

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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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