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Roasted garlicky eggplant
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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


  • 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


  • 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!


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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