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Roasted Garlicky Eggplant
- 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