5 from 1 vote
Roasted garlicky eggplant
Roasted Garlicky Eggplant
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Entree
Cuisine: Indian
Keyword: curry
Servings: 4
Calories: 227 kcal
Author: Archana
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Enjoy with some hot roti's!
Nutrition Facts
Roasted Garlicky Eggplant
Amount Per Serving
Calories 227 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 129mg6%
Potassium 1649mg47%
Carbohydrates 46g15%
Fiber 22g92%
Sugar 25g28%
Protein 7g14%
Vitamin A 210IU4%
Vitamin C 27.1mg33%
Calcium 89mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.